Jorge R. Wagner - Publications, H-index & Citations

Jorge R. Wagner

consejo nacional de investigaciones cientificas y tecnicas (conicet)

41H指数

129论文数

5.0K被引数

收录论文 39

发表时间

Acid emulsions stabilized by soy whey concentrates and soluble soybean polysaccharides: Role of biopolymer interaction strategies on stability against environmental stresses

FOOD CHEMISTRY

IF9.8

2023-10-01

PREAI

Ossa, J. Sebastian Henao; Wagner, Jorge R.; Palazolo, Gonzalo G.

Nanofibers from soybean hull insoluble polysaccharides as Pickering stabilizers in oil-in-water emulsions formulated under acidic conditions

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2023-08-16

PREAI

Reta Dominguez, Camila V.; Wagner, Jorge R.; Porfiri, Maria

Impact of environmental stresses on the stability of acidic oil-in-water emulsions prepared with tofu whey concentrates

CURRENT RESEARCH IN FOOD SCIENCE

IF7

2022-01-01

OAAI

Henao Ossa, J. Sebastian; Wagner, Jorge R.; Palazolo, Gonzalo G.

Impact of the film-forming dispersion pH on the properties of yeast biomass films

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2021-03-31

PREAI

Delgado, Juan; Salvay, Andres G.; de la Osa, Orlando; Wagner, Jorge R.; Peltzer, Mercedes A.

Stuffed cheese with superficial Penicillium nalgiovense development: Role of microperforated film packaging in the ripening process

INTERNATIONAL DAIRY JOURNAL

IF3.4

2020-11-01

PREAI

Moavro, Alfonsina; Sanchez-Diaz, Macarena; Zampatti, Mariela; Castells, Maria Laura; Delfederico, Lucrecia; Wagner, Jorge; Ludemann, Vanesa

Influence of chemical composition and structural properties on the surface behavior and foam properties of tofu-whey concentrates in acid medium

FOOD RESEARCH INTERNATIONAL

IF8

2020-02-01

PREAI

Henao Ossa, J. Sebastian; Wagner, Jorge R.; Palazolo, Gonzalo G.

Emulsifying properties of defatted rice bran concentrates enriched in fiber and proteins

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2019-12-20

OAAI

Bonifacino, Carla; Franco-Fraguas, Eugenia; Lopez, Debora N.; Wagner, Jorge R.; Cabezas, Dario M.; Panizzolo, Luis A.; Palazolo, Gonzalo G.; Abirached, Cecilia

Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawing

FOOD HYDROCOLLOIDS

IF12.4

2019-10-01

OAAI

Cabezas, Dario M.; Pascual, Guido N.; Wagner, Jorge R.; Palazolo, Gonzalo G.

Heat treatments of defatted soy flour: Impact on protein structure, aggregation, and cold-set gelation properties

FOOD STRUCTURE-NETHERLANDS

IF5.9

2019-10-01

OAAI

Ingrassia, Romina; Gaston Palazolo, Gonzalo; Ricardo Wagner, Jorge; Hilda Risso, Patricia

Novel use of Penicillium nalgiovense on stuffed semi-hard and hard cheeses

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2019-08-01

PREAI

Moavro, Alfonsina; Stenglein, Sebastian; Delfederico, Lucrecia; Wagner, Jorge; Ludemann, Vanesa

Effects of extraction pH of chia protein isolates on functional properties

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2018-11-01

OAAI

Lopez, Debora N.; Ingrassia, Romina; Busti, Pablo; Wagner, Jorge; Boeris, Valeria; Spelzini, Dario

Use of Residual Yeast Cell Wall for New Biobased Materials Production: Effect of Plasticization on Film Properties

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2018-08-09

PREAI

Peltzer, M. A.; Salvay, A. G.; Delgado, J. F.; de la Osa, O.; Wagner, J. R.

Characterization of thermal, mechanical and hydration properties of novel films based on Saccharomyces cerevisiae biomass

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2018-08-01

OAAI

Francisco Delgado, Juan; Peltzer, Mercedes A.; Salvay, Andres G.; de la Osa, Orlando; Wagner, Jorge R.

Extraction and characterization of soy hull polysaccharide-protein fractions. Analysis of aggregation and surface rheology

FOOD HYDROCOLLOIDS

IF12.4

2018-06-01

OAAI

Cecilia Porfiri, Maria; Ricardo Wagner, Jorge

Structural characterization of protein isolates obtained from chia (Salvia hispanica L.) seeds 从chia (Salvia hispanica L.) 种子获得的蛋白质分离物的结构表征

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2018-04-01

OAAI

Natalia Lopez, Debora; Ingrassia, Romina; Busti, Pablo; Bonino, Julia; Francisco Delgado, Juan; Wagner, Jorge; Boeris, Valeria; Spelzini, Dario

Hydration and water vapour transport properties in yeast biomass based films: A study of plasticizer content and thickness effects

EUROPEAN POLYMER JOURNAL

IF6.3

2018-02-01

OAAI

Delgado, Juan F.; Peltzer, Mercedes A.; Wagner, Jorge R.; Salvay, Andres G.

Rheological characterization of vinal gum, a galactomannan extracted from Prosopis ruscifolia seeds

FOOD HYDROCOLLOIDS

IF12.4

2018-01-01

OAAI

Busch, V. M.; Delgado, J. F.; Santagapita, P. R.; Wagner, J. R.; Buera, M. P.

Insoluble soybean polysaccharides: Obtaining and evaluation of their O/W emulsifying properties

FOOD HYDROCOLLOIDS

IF12.4

2017-12-01

OAAI

Porfiri, M. C.; Vaccaro, J.; Stortz, C. A.; Navarro, D. A.; Wagner, J. R.; Cabezas, D. M.

Effect of salt content and type on emulsifying properties of hull soy soluble polysaccharides at acidic pH

FOOD RESEARCH INTERNATIONAL

IF8

2017-07-01

OAAI

Cabezas, Dario M.; Pereira Ortiz, Mariana; Wagner, Jorge R.; Porfiri, Maria C.

Glycosylation, denaturation, and aggregation of soy proteins in defatted soy flakes flour: Influence of thermal and homogenization treatments 脱脂大豆粉中大豆蛋白的糖基化，变性和聚集: 热处理和均质处理的影响

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

IF3.9

2017-02-02

OAAI

Ingrassia, Romina; Palazolo, Gonzalo G.; Risso, Patricia H.; Wagner, Jorge R.

研究方向