Lista de obras - Osvaldo H Campanella - Dominio Público Uruguay

A molecular dynamics simulation study on the conformational stability of amylose-linoleic acid complex in water

artículo científico publicado en 2018

A multi-scale stochastic drug release model for polymer-coated targeted drug delivery systems.

artículo científico publicado en 2005

A novel method to measure the glass and melting transitions of pharmaceutical powders

artículo científico publicado en 2010

A poroelastic model for wave propagation in partially frozen orange juice

artículo científico publicado en 2007

A stepwise approach to predict the performance of forward osmosis operation: Effect of temperature and flow direction

artículo científico publicado en 2022

An optimization algorithm for estimation of microbial survival parameters during thermal processing.

artículo científico publicado en 2011

Assessment of Thermal Transitions by Dynamic Mechanical Analysis (DMA) Using a Novel Disposable Powder Holder

artículo científico publicado en 2010

Bioinspired glycosaminoglycan hydrogels via click chemistry for 3D dynamic cell encapsulation

artículo científico publicado en 2018

Brownian dynamics study of gel-forming colloidal particles.

artículo científico publicado en 2010

Collagen-fibril matrix properties modulate the kinetics of silica polycondensation to template and direct biomineralization

artículo científico publicado en 2016

Combining ozone and ultrasound technologies to modify maize starch

artículo científico publicado en 2019

Complexation process of amylose under different concentrations of linoleic acid using molecular dynamics simulation

scientific article published on 05 April 2019

Corn zein undergoes conformational changes to higher β-sheet content during its self-assembly in an increasingly hydrophilic solvent

artículo científico publicado en 2020

Development and functional characterization of new antioxidant dietary fibers from pomegranate, olive and artichoke by-products

artículo científico publicado en 2017

Dispersion of zein into pea protein with alkaline agents imparts cohesive and viscoelastic properties for plant-based food analogues

artículo científico publicado en 2023

Effect of Shear History on Rheology of Time-Dependent Colloidal Silica Gels

artículo científico publicado en 2017

Effect of viscoelastic relaxation on moisture transport in foods. Part II: sorption and drying of soybeans

artículo científico publicado en 2004

Electrospinning Induced Orientation of Protein Fibrils

artículo científico publicado en 2020

Electrostatic stabilization of β-lactoglobulin fibrils at increased pH with cationic polymers.

artículo científico publicado en 2014

Elucidation of stabilizing oil-in-water Pickering emulsion with different modified maize starch-based nanoparticles

artículo científico publicado en 2017

Estimating microbial inactivation parameters from survival curves obtained under varying conditions--the linear case

artículo científico publicado en 2003

Free fatty acids electronically bridge the self-assembly of a three-component nanocomplex consisting of amylose, protein, and free fatty acids.

artículo científico publicado en 2010

Heat and pH stability of alkali-extractable corn arabinoxylan and its xylanase-hydrolyzate and their viscosity behavior

artículo científico publicado en 2011

Impact of urea on the three-dimensional structure, viscoelastic and thermal behavior of iota-carrageenan

artículo científico publicado en 2012

In Vitro Fecal Fermentation of High Pressure-Treated Fruit Peels Used as Dietary Fiber Sources

scientific article published on 15 February 2019

In situ and real-time insight into Rhizopus chinensis lipase under high pressure and temperature: Conformational traits and biobehavioural analysis

artículo científico publicado en 2019

Incorporation of Plasticizers and Co-proteins in Zein Electrospun Fibers

artículo científico publicado en 2020

Increasing and stabilizing β-sheet structure of maize zein causes improvement in its rheological properties

artículo científico publicado en 2012

Influence of Drying Method on the Composition, Physicochemical Properties, and Prebiotic Potential of Dietary Fibre Concentrates from Fruit Peels

article

Interactions Between Flavonoid-Rich Extracts and Sodium Caseinate Modulate Protein Functionality and Flavonoid Bioaccessibility in Model Food Systems

artículo científico publicado en 2018

Long-term low shear-induced highly viscous waxy potato starch gel formed through intermolecular double helices

artículo científico publicado en 2019

Mechanically modified xanthan gum: Rheology and polydispersity aspects

artículo científico publicado en 2015

Microwave pasteurization of apple juice: Modeling the inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium at 80-90 °C

artículo científico publicado en 2019

Modeling the inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in juices by pulsed electric fields: The role of the energy density

artículo científico publicado en 2020

Molecular Dynamics Simulation for Mechanism Elucidation of Food Processing and Safety: State of the Art

scientific article published on 28 November 2018

Mutations in sorghum SBEIIb and SSIIa affect alkali spreading value, starch composition, thermal properties and flour viscosity

scientific article published on 17 October 2019

Organized polysaccharide fibers as stable drug carriers

artículo científico publicado en 2013

Prediction of swelling behavior of crosslinked maize starch suspensions

artículo científico publicado en 2018

Preparation and Sealing Processing of Sodium Alginate Based Blending Film

Pressure, shear, thermal, and interaction effects on quality attributes of pea–dairy protein colloidal dispersions

artículo científico publicado en 2022

Protein adsorption induced bridging flocculation: the dominant entropic pathway for nano-bio complexation

artículo científico publicado en 2016

Quantitative approach to study secondary structure of proteins by FT-IR spectroscopy, using a model wheat gluten system

scientific article published on 07 August 2020

Rheology, microstructure and phase behavior of potato starch-protein fibril mixed gel

scientific article published on 09 April 2020

Self-assembled nanoparticle of common food constituents that carries a sparingly soluble small molecule

artículo científico publicado en 2015

Shear-induced molecular fragmentation decreases the bioaccessibility of fully gelatinized starch and its gelling capacity

artículo científico publicado en 2019

Shear-thickening behavior of gelatinized waxy starch dispersions promoted by the starch molecular characteristics

scientific article published on 24 September 2018

Small and large deformation rheology for hard wheat flour dough as influenced by mixing and resting.

artículo científico publicado en 2008

Squeezing flow of a highly viscous incompressible liquid pressed between slightly inclined lubricated wide plates

Squeezing flow viscometry for nonelastic semiliquid foods--theory and applications

artículo científico publicado en 2002

Stability of curcumin encapsulated in solid lipid microparticles incorporated in cold-set emulsion filled gels of soy protein isolate and xanthan gum.

artículo científico publicado en 2017

Stored Gelatinized Waxy Potato Starch Forms a Strong Retrograded Gel at Low pH with the Formation of Intermolecular Double Helices

scientific article published on 19 March 2020

Streptococcus mutans-derived extracellular matrix in cariogenic oral biofilms

artículo científico publicado en 2015

Structural Characterization and Digestibility of Curcumin Loaded Octenyl Succinic Nanoparticles

artículo científico publicado en 2019

Lista de obras de Osvaldo H Campanella

A molecular dynamics simulation study on the conformational stability of amylose-linoleic acid complex in water

A multi-scale stochastic drug release model for polymer-coated targeted drug delivery systems.

A novel method to measure the glass and melting transitions of pharmaceutical powders

A poroelastic model for wave propagation in partially frozen orange juice

A stepwise approach to predict the performance of forward osmosis operation: Effect of temperature and flow direction

An optimization algorithm for estimation of microbial survival parameters during thermal processing.

Assessment of Thermal Transitions by Dynamic Mechanical Analysis (DMA) Using a Novel Disposable Powder Holder

Bioinspired glycosaminoglycan hydrogels via click chemistry for 3D dynamic cell encapsulation

Brownian dynamics study of gel-forming colloidal particles.

Collagen-fibril matrix properties modulate the kinetics of silica polycondensation to template and direct biomineralization

Combining ozone and ultrasound technologies to modify maize starch

Complexation process of amylose under different concentrations of linoleic acid using molecular dynamics simulation

Corn zein undergoes conformational changes to higher β-sheet content during its self-assembly in an increasingly hydrophilic solvent

Development and functional characterization of new antioxidant dietary fibers from pomegranate, olive and artichoke by-products

Dispersion of zein into pea protein with alkaline agents imparts cohesive and viscoelastic properties for plant-based food analogues

Effect of Shear History on Rheology of Time-Dependent Colloidal Silica Gels

Effect of viscoelastic relaxation on moisture transport in foods. Part II: sorption and drying of soybeans

Electrospinning Induced Orientation of Protein Fibrils

Electrostatic stabilization of β-lactoglobulin fibrils at increased pH with cationic polymers.

Elucidation of stabilizing oil-in-water Pickering emulsion with different modified maize starch-based nanoparticles

Estimating microbial inactivation parameters from survival curves obtained under varying conditions--the linear case

Free fatty acids electronically bridge the self-assembly of a three-component nanocomplex consisting of amylose, protein, and free fatty acids.

Heat and pH stability of alkali-extractable corn arabinoxylan and its xylanase-hydrolyzate and their viscosity behavior

Impact of urea on the three-dimensional structure, viscoelastic and thermal behavior of iota-carrageenan

In Vitro Fecal Fermentation of High Pressure-Treated Fruit Peels Used as Dietary Fiber Sources

In situ and real-time insight into Rhizopus chinensis lipase under high pressure and temperature: Conformational traits and biobehavioural analysis

Incorporation of Plasticizers and Co-proteins in Zein Electrospun Fibers

Increasing and stabilizing β-sheet structure of maize zein causes improvement in its rheological properties

Influence of Drying Method on the Composition, Physicochemical Properties, and Prebiotic Potential of Dietary Fibre Concentrates from Fruit Peels

Interactions Between Flavonoid-Rich Extracts and Sodium Caseinate Modulate Protein Functionality and Flavonoid Bioaccessibility in Model Food Systems

Long-term low shear-induced highly viscous waxy potato starch gel formed through intermolecular double helices

Mechanically modified xanthan gum: Rheology and polydispersity aspects

Microwave pasteurization of apple juice: Modeling the inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium at 80-90 °C

Modeling the inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in juices by pulsed electric fields: The role of the energy density

Molecular Dynamics Simulation for Mechanism Elucidation of Food Processing and Safety: State of the Art

Mutations in sorghum SBEIIb and SSIIa affect alkali spreading value, starch composition, thermal properties and flour viscosity

Organized polysaccharide fibers as stable drug carriers

Prediction of swelling behavior of crosslinked maize starch suspensions

Preparation and Sealing Processing of Sodium Alginate Based Blending Film

Pressure, shear, thermal, and interaction effects on quality attributes of pea–dairy protein colloidal dispersions

Protein adsorption induced bridging flocculation: the dominant entropic pathway for nano-bio complexation

Quantitative approach to study secondary structure of proteins by FT-IR spectroscopy, using a model wheat gluten system

Rheology, microstructure and phase behavior of potato starch-protein fibril mixed gel

Self-assembled nanoparticle of common food constituents that carries a sparingly soluble small molecule

Shear-induced molecular fragmentation decreases the bioaccessibility of fully gelatinized starch and its gelling capacity

Shear-thickening behavior of gelatinized waxy starch dispersions promoted by the starch molecular characteristics

Small and large deformation rheology for hard wheat flour dough as influenced by mixing and resting.

Squeezing flow of a highly viscous incompressible liquid pressed between slightly inclined lubricated wide plates

Squeezing flow viscometry for nonelastic semiliquid foods--theory and applications

Stability of curcumin encapsulated in solid lipid microparticles incorporated in cold-set emulsion filled gels of soy protein isolate and xanthan gum.

Stored Gelatinized Waxy Potato Starch Forms a Strong Retrograded Gel at Low pH with the Formation of Intermolecular Double Helices

Streptococcus mutans-derived extracellular matrix in cariogenic oral biofilms

Structural Characterization and Digestibility of Curcumin Loaded Octenyl Succinic Nanoparticles