Pérez, María Paula

PRODUCCION CIENTÍFICO TECNOLÓGICA

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Capítulo de Libro Double emulsions: Potential applications for the elaboration of functional foods

Título del libro: Functional Foods: Sources, Health Effects and Future Perspectives

Márquez, Andrés Leonardo ; Pérez, María Paula ; Wagner, Jorge Ricardo (Nova Science Publishers, 2017)
Artículo Influence of different factors on the particle size distribution and solid fat content of water-in-oil emulsions

Pérez, María Paula ; Wagner, Jorge Ricardo ; Márquez, Andrés Leonardo (Springer, 2016-04)
Artículo Partial coalescence in cream-like emulsions prepared with alternative fats: Effect of controlled stirring and temperature cycles

Pérez, María Paula ; Tesei, M.F.; Wagner, Jorge Ricardo ; Márquez Turiello, Ricardo Luis Andres (Wiley Blackwell Publishing, Inc, 2014-10)
Artículo Partial coalescence in double (W 1 /O/W 2 ) emulsions prepared with skimmed milk, polyglycerol polyricinoleate, and different fats

Pérez, María Paula ; Wagner, Jorge Ricardo ; Márquez, Andrés Leonardo (Wiley VCH Verlag, 2017-10)
Artículo Solid fat content determination by differential scanning calorimetry: Prior treatment and proposed correction

Márquez, Andrés Leonardo ; Pérez, María Paula ; Wagner, Jorge Ricardo (Springer, 2013-04)

Mostrando ítems 1-5 de 5