Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

C Rubiolo

Showing results (1-10 of 10) with videos related to

Pageof 1
Sort By:
Revista De La Facultad De Ciencias Medicas (Cordoba, Argentina)|January 1, 1981
[Meningococcal meningitis]E Jakob, C Rubiolo
Food Research International (Ottawa, Ont.)|February 2, 2018
Brea gum as wall material in the microencapsulation of corn oil by spray drying: Effect of inulin additionVirginia Castel, Amelia C Rubiolo, Carlos R Carrara
Journal of Food Science|September 23, 2008
Calcium Uptake during Immersion of Strawberries in CaCl2 SolutionsR A Verdini, S E Zorrilla, A C Rubiolo
Journal of Food Science|November 13, 2007
Influence of immersion freezing in NaCl solutions and of frozen storage on the viscoelastic behavior of mozzarella cheeseG G Ribero, A C Rubiolo, S E Zorrilla
Food Chemistry|April 16, 2014
β-Lactoglobulin heat-induced aggregates as carriers of polyunsaturated fatty acidsAdrián A Perez, Romina B Andermatten, Amelia C Rubiolo, et al.
Food Chemistry|June 5, 2015
Biopolymer nanoparticles designed for polyunsaturated fatty acid vehiculization: Protein-polysaccharide ratio studyAdrián A Perez, Osvaldo E Sponton, Romina B Andermatten, et al.
Colloids and Surfaces. B, Biointerfaces|March 29, 2011
Surface adsorption behaviour of milk whey protein and pectin mixtures under conditions of air-water interface saturationAdrián A Perez, Cecilio Carrera Sánchez, Juan M Rodríguez Patino, et al.
Colloids and Surfaces. B, Biointerfaces|August 10, 2010
Milk whey proteins and xanthan gum interactions in solution and at the air-water interface: a rheokinetic studyAdrián A Perez, Cecilio Carrera Sánchez, Juan M Rodríguez Patino, et al.
Journal of Food Protection|January 1, 1997
Natural milk cultures for the production of Argentinian cheesesJ A Reinheimer, A G Binetti, A Quiberoni, et al.
Journal of the Science of Food and Agriculture|January 24, 2016
Chromatographic fractionation and molecular mass characterization of Cercidium praecox (Brea) gumVirginia Castel, Svetlana Zivanovic, Juan L Jurat-Fuentes, et al.
Pageof 1

Showing results (1-10 of 10) with videos related to

Sort By:
Pageof 1
Revista De La Facultad De Ciencias Medicas (Cordoba, Argentina)|January 1, 1981
[Meningococcal meningitis]E Jakob, C Rubiolo
Food Research International (Ottawa, Ont.)|February 2, 2018
Brea gum as wall material in the microencapsulation of corn oil by spray drying: Effect of inulin additionVirginia Castel, Amelia C Rubiolo, Carlos R Carrara
Journal of Food Science|September 23, 2008
Calcium Uptake during Immersion of Strawberries in CaCl2 SolutionsR A Verdini, S E Zorrilla, A C Rubiolo
Journal of Food Science|November 13, 2007
Influence of immersion freezing in NaCl solutions and of frozen storage on the viscoelastic behavior of mozzarella cheeseG G Ribero, A C Rubiolo, S E Zorrilla
Food Chemistry|April 16, 2014
β-Lactoglobulin heat-induced aggregates as carriers of polyunsaturated fatty acidsAdrián A Perez, Romina B Andermatten, Amelia C Rubiolo, et al.
Food Chemistry|June 5, 2015
Biopolymer nanoparticles designed for polyunsaturated fatty acid vehiculization: Protein-polysaccharide ratio studyAdrián A Perez, Osvaldo E Sponton, Romina B Andermatten, et al.
Colloids and Surfaces. B, Biointerfaces|March 29, 2011
Surface adsorption behaviour of milk whey protein and pectin mixtures under conditions of air-water interface saturationAdrián A Perez, Cecilio Carrera Sánchez, Juan M Rodríguez Patino, et al.
Colloids and Surfaces. B, Biointerfaces|August 10, 2010
Milk whey proteins and xanthan gum interactions in solution and at the air-water interface: a rheokinetic studyAdrián A Perez, Cecilio Carrera Sánchez, Juan M Rodríguez Patino, et al.
Journal of Food Protection|January 1, 1997
Natural milk cultures for the production of Argentinian cheesesJ A Reinheimer, A G Binetti, A Quiberoni, et al.
Journal of the Science of Food and Agriculture|January 24, 2016
Chromatographic fractionation and molecular mass characterization of Cercidium praecox (Brea) gumVirginia Castel, Svetlana Zivanovic, Juan L Jurat-Fuentes, et al.
Pageof 1