Andrés L. Márquez

发表

Solid Fat Content Estimation by Differential Scanning Calorimetry: Prior Treatment and Proposed Correction

Andrés L. Márquez, María Paula Pérez, Jorge R. Wagner, 2013 .

Liposomes as vehicles for vitamins E and C: An alternative to fortify orange juice and offer vitamin C protection after heat treatment

N. Chiaramoni, S. Alonso, Andrés L. Márquez, 2011 .

Effects of Calcium Content and Homogenization Method on the Microstructure, Rheology, and Stability of Emulsions Prepared with Soybean Flour Dispersions

Andrés L. Márquez, J. Wagner, G. Palazolo, 2018 .

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

Andrés L. Márquez, J. Wagner, G. Palazolo, 2015 .

Margarine‐Like Emulsions Prepared with Coconut and Palm Oils: Analysis of Microstructure and Freeze–Thaw Stability by Differential Scanning Calorimetry

Andrés L. Márquez, J. Wagner, Luz Bertoia, 2020 .

Partial coalescence in cream-like emulsions prepared with alternative fats: Effect of controlled stirring and temperature cycles

Andrés L. Márquez, J. Wagner, María L. del P. Pérez, 2014 .

Water in oil (w/o) and double (w/o/w) emulsions prepared with spans: microstructure, stability, and rheology

Andrés L. Márquez, J. Wagner, G. Palazolo, 2007 .

Partial coalescence in double (W1/O/W2) emulsions prepared with skimmed milk, polyglycerol polyricinoleate and different fats†

Andrés L. Márquez, María Paula Pérez, J. Wagner, 2017 .

Rheology of Cream-like Emulsions Prepared with Soybean Milk and Low Trans Vegetable Fat

Andrés L. Márquez, J. Wagner, 2012 .

RHEOLOGY OF DOUBLE (W/O/W) EMULSIONS PREPARED WITH SOYBEAN MILK AND FORTIFIED WITH CALCIUM

Andrés L. Márquez, J. Wagner, 2010 .

Influence of Different Factors on the Particle Size Distribution and Solid Fat Content of Water-in-Oil Emulsions

Andrés L. Márquez, J. Wagner, María L. del P. Pérez, 2016 .

Effect of calcium salts and surfactant concentration on the stability of water-in-oil (w/o) emulsions prepared with polyglycerol polyricinoleate.

Andrés L. Márquez, J. Wagner, L. Panizzolo, 2010, Journal of colloid and interface science.

Analysis of Freeze-Thaw Behavior of Double (W1/O/W2) Emulsions by Differential Scanning Calorimetry: Effects of Inner Salt Concentration and Solid Fat Content

Andrés L. Márquez, J. Wagner, 2020, Food Biophysics.

Microstructure, Rheology and Stability of Vegetable Cream-Like Emulsions Prepared with Natural Oils: Effects of Homogenization Speed and Polyglycerol Polyricinoleate Concentration

Andrés L. Márquez, Camila Gutiérrez Hernández, Nayla B. Ramos, 2023, Food Biophysics.

Bioactive compounds as functional food ingredients: characterization in model system and sensory evaluation in chocolate milk

N. Chiaramoni, S. Alonso, Andrés L. Márquez, 2015 .

Double (W 1 /O/W 2 ) and Simple (O/W 2 ) Emulsions Prepared with Soybean Flour Dispersion and Vegetable Fat: Partial Coalescence Promotion by Polyglycerol Polyricinoleate and Calcium

Andrés L. Márquez, G. Palazolo, María S. Rando, 2021, European Journal of Lipid Science and Technology.