| Edible films and coatings containing bioactives PR Salgado, CM Ortiz, YS Musso, L Di Giorgio, AN Mauri Current Opinion in Food Science 5, 86-92, 2015 | 262 | 2015 |
| Encapsulation of fish oil in soybean protein particles by emulsification and spray drying L Di Giorgio, PR Salgado, AN Mauri Food Hydrocolloids 87, 891-901, 2019 | 166 | 2019 |
| Recent developments in smart food packaging focused on biobased and biodegradable polymers PR Salgado, L Di Giorgio, YS Musso, AN Mauri Frontiers in Sustainable Food Systems 5, 630393, 2021 | 121 | 2021 |
| Influence of process (extrusion/thermo-compression, casting) and lentil protein content on physicochemical properties of starch films O Ochoa-Yepes, L Di Giogio, S Goyanes, A Mauri, L Famá Carbohydrate polymers 208, 221-231, 2019 | 107 | 2019 |
| Antifungal whey protein films activated with low quantities of water soluble chitosan NLV Braber, L Di Giorgio, CA Aminahuel, LID Vergara, AOM Costa, ... Food Hydrocolloids 110, 106156, 2021 | 58 | 2021 |
| Synthesis and conservation of cellulose nanocrystals L Di Giorgio, L Martín, PR Salgado, AN Mauri Carbohydrate polymers 238, 116187, 2020 | 37 | 2020 |
| Bioactive packaging: combining nanotechnologies with packaging for improved food functionality PR Salgado, L Di Giorgio, YS Musso, AN Mauri Nanomaterials for food applications, 233-270, 2019 | 35 | 2019 |
| Flavored oven bags for cooking meat based on proteins L Di Giorgio, PR Salgado, AN Mauri Lwt 101, 374-381, 2019 | 23 | 2019 |
| Fish oil encapsulated in soy protein particles by lyophilization. Effect of drying process L Di Giorgio, PR Salgado, AN Mauri Journal of the Science of Food and Agriculture 102 (1), 206-213, 2022 | 17 | 2022 |
| Nanocelluloses from phormium (Phormium tenax) fibers L Di Giorgio, PR Salgado, A Dufresne, AN Mauri Cellulose 27, 4975-4990, 2020 | 17 | 2020 |
| Fish oil-in-water emulsions stabilized by soy proteins and cellulose nanocrystals L Di Giorgio, PR Salgado, AN Mauri Carbohydrate Polymer Technologies and Applications 3, 100176, 2022 | 11 | 2022 |
| Nanocomposite systems based on soy proteins and cellulose nanocrystals to encapsulate fish oil by emulsification and spray-drying L Di Giorgio, PR Salgado, AN Mauri Cellulose 30 (17), 10971-10982, 2023 | 1 | 2023 |
| Isolation, characterization, and industrial processing of soybean proteins L Di Giorgio, MA Marcantonio, PR Salgado, AN Mauri Handbook of Natural Polymers, Volume 1, 557-575, 2023 | 1 | 2023 |
| Encapsulación de aceite de pescado en sistemas proteicos y nanocompuestos en base a proteínas de soja y nanopartículas de celulosa L Di Giorgio | 1 | 2019 |
| Viabilidad industrial y aplicaciones para la industria alimentaria de nanomateriales procesados mediante técnicas electrohidrodinámicas L Di Giorgio, OJ Ochoa Yepes, SN Goyanes, AN Mauri Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología, 2021 | | 2021 |
| Emulsiones pickering O/W formuladas con nanocristales de celulosa y aceite de pescado L Di Giorgio, PR Salgado, AN Mauri Universidad Nacional de Mar del Plata, 2021 | | 2021 |
| Fish Oil Encapsulation Using Soy Proteins as Wall Material: Protocols to Ensure PUFA Protection L Di Giorgio, PR Salgado, AN Mauri Basic Protocols in Encapsulation of Food Ingredients, 121-137, 2021 | | 2021 |
| Adición de nanofibras de celulosa como estabilizante en emulsiones o/w de aceite de pescado con proteínas de soja L Di Giorgio, PR Salgado, AN Mauri XVI Congreso Argentino de Ciencia y Tecnología de Alimentos (CYTAL)(Mar del …, 2017 | | 2017 |
| Desarrollo de bolsas para cocción de carnes al horno a partir de películas proteicas de soja y gelatina activadas con curry L Di Giorgio, PR Salgado, AN Mauri III International Conference on Food Innovation (FoodInnova)(Concordia …, 2016 | | 2016 |
