Gonzalo G. Palazolo - Publications, H-index & Citations

Gonzalo G. Palazolo

universidad nacional de quilmes

18H指数

50论文数

1.1K被引数

收录论文 26

发表时间

Application of Ultrasound for the Modification of Techno-Functional and Physicochemical Properties in Cereal and Pseudocereal Protein Isolates: A Systematic Review 超声波在改善谷物和假谷物蛋白质分离物技术功能及理化性质中的应用：一项系统综述

Foods

IF5.1

2026-09-30

OAAI

Guillermo Segundo Miñan-Olivos; Gonzalo Gastón Palazolo; Julio Vidaurre-Ruiz; Darío Marcelino Cabezas

Effect of acetylation on technofunctional properties of starches from potato and plantain 乙酰化对马铃薯和香蕉淀粉技术功能性质的影响

Polymer International

IF3.6

2026-09-29

PREAI

Johan Sebastian Henao; Juan Carlos Lucas Aguirre; Gonzalo Gastón Palazolo

Soluble Chenopodin–Alginate and Chenopodin–Chitosan Nanocomplexes as Building Blocks for Food Emulsion Gels 可溶性 Chenopodin–Alginate 和 Chenopodin–Chitosan 纳米复合物作为食品乳液凝胶的构建单元

Gels

IF5.3

2026-08-11

OAAI

Tatiana Isabel Romo; Gonzalo G. Palazolo; Jorge R. Wagner; Lilian Abugoch; Cristian Tapia

Enhancing solubility and emulsifying properties of a commercial Lupinus luteus protein isolate: the synergistic effects of pH-shifting in combination with ultrasound and heating 增强一种商业Lupinus luteus蛋白质分离物的溶解性和乳化特性：pH-shifting与超声和加热协同效应

Food Hydrocolloids

IF12.4

2025-08-20

PREAI

Daniela E. Igartúa; Jose A. Bernáldez-Sánchez; Gonzalo G. Palazolo; Dario M. Cabezas

Rice proteins - Gum arabic coacervates: Effect of pH and polysaccharide concentration in oil-in-water emulsion stability

FOOD RESEARCH INTERNATIONAL

IF8

2024-07-01

PREAI

Igartua, Daniela E.; Dichano, Maria Celeste; Huanca, Maxwell N. Morales; Palazolo, Gonzalo G.; Cabezas, Dario M.

Pea protein isolate-soluble soybean polysaccharides electrostatic assembly: effect of pH, biopolymer mass ratio and heat treatment

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2024-04-26

PREAI

Igartua, Daniela Edith; Balcone, Agustina; Platania, Fedra Agustina; Cabezas, Dario Marcelino; Palazolo, Gonzalo Gaston

Optimization of emulsification conditions with rice bran concentrates for the preliminary formulation of potential vegan dressings and their characterization

JOURNAL OF FOOD SCIENCE

IF3.4

2024-03-11

PREAI

Bonifacino, Carla; Lopez, Debora N.; Palazolo, Gonzalo G.; Panizzolo, Luis A.; Abirached, Cecilia

Combination of pH-shifting, ultrasound, and heat treatments to enhance solubility and emulsifying stability of rice protein isolate pH转换，超声和热处理相结合，以提高大米分离蛋白的溶解度和乳化稳定性

FOOD CHEMISTRY

IF9.8

2024-02-01

PREAI

Igartua, Daniela E.; Dichano, M. Celeste; Ferrari, Sofia B.; Palazolo, Gonzalo G.; Cabezas, Dario M.

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.

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.

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

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.

Impact of Sample Aging on Freeze-Thaw Stability of Oil-in-Water Emulsions Prepared with Soy Protein Isolates

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

IF3.9

2016-06-22

OAAI

Palazolo, Gonzalo G.; Sobral, Pablo A.; Wagner, Jorge R.

Impact of freeze-thaw treatment on the stability of calcium-fortified soy beverages

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2015-06-01

OAAI

Marquez, Andres L.; Salvatore, Georgina N.; Otero, Romina G.; Wagner, Jorge R.; Palazolo, Gonzalo G.

Dehydrated tofu whey as cryoprotectant in protein-stabilized oil-in-water emulsions

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2013-03-01

OAAI

Palazolo, Gonzalo G.; Sobral, Pablo A.; Wagner, Jorge R.

Rheological properties and stability of low-in-fat dressings prepared with high-pressure homogenized yeast

JOURNAL OF FOOD ENGINEERING

IF5.8

2012-07-01

PREAI

Fernandez, Valeria E.; Palazolo, Gonzalo G.; Bosisio, Natalia A.; Martinez, Luis M.; Wagner, Jorge R.

Freeze-thaw stability of oil-in-water emulsions prepared with native and thermally-denatured soybean isolates

FOOD HYDROCOLLOIDS

IF12.4

2011-05-01

113

PREAI

Palazolo, Gonzalo G.; Sobral, Pablo A.; Wagner, Jorge R.

研究方向