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International Journal of Food Microbiology|January 17, 2012
An optimization algorithm for estimation of microbial survival parameters during thermal processingGuibing Chen, Osvaldo H CampanellaCritical Reviews in Food Science and Nutrition|June 13, 2002
Squeezing flow viscometry for nonelastic semiliquid foods--theory and applicationsOsvaldo H Campanella, Micha PelegGels (Basel, Switzerland)|May 26, 2023
A Plant-Based Animal Fat Analog Produced by an Emulsion Gel of Alginate and Pea ProteinChong Teng, Osvaldo H CampanellaGels (Basel, Switzerland)|November 26, 2025
Editorial on the Special Issue "Modification of Gels in Creating New Food Products"Anna Florowska, Tomasz Florowski, Osvaldo H CampanellaGels (Basel, Switzerland)|July 28, 2023
Editorial on the Special Issue "Novel Gels for Food Product Development"Anna Florowska, Tomasz Florowski, Osvaldo H CampanellaGels (Basel, Switzerland)|January 24, 2025
The Effect of CaCl<sub>2</sub> on the Gelling Properties of Pea Protein-Pectin DispersionsDan Zhang, Da Chen, Osvaldo H CampanellaFood Research International (Ottawa, Ont.)|June 1, 2024
Effect of limited proteolysis and CaCl<sub>2</sub> on the rheology, microstructure and in vitro digestibility of pea protein-carboxymethyl cellulose mixed gelNiloufar Nourmohammadi, Osvaldo H Campanella, Da ChenCritical Reviews in Food Science and Nutrition|December 14, 2021
Plant protein-based fibers: Fabrication, characterization, and potential food applicationsDa Chen, Owen Griffith Jones, Osvaldo H CampanellaNanoscale|January 5, 2016
Protein adsorption induced bridging flocculation: the dominant entropic pathway for nano-bio complexationNecla Mine Eren, Ganesan Narsimhan, Osvaldo H CampanellaCarbohydrate Polymers|February 13, 2013
Impact of urea on the three-dimensional structure, viscoelastic and thermal behavior of iota-carrageenanBhavesh K Patel, Osvaldo H Campanella, Srinivas JanaswamyPageof 6