Pietro Renato Avallone

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Rossana PasquinoUniversità degli Studi di Napoli Federico IIVerified email at unina.it
Nino GrizzutiProfessore, Università degli Studi di Napoli Federico IIVerified email at unina.it
Salvatore Costanzo(DICMaPI), University of Naples Federico IIVerified email at unina.it
Virginia VeneziaUniversità degli Studi di Napoli Federico IIVerified email at unina.it
Finizia AuriemmaProfessor of Industrial Chemistry, Università Federico II, NapoliVerified email at unina.it
Giuseppe VitielloAssociate Professor of Chemistry for Technologies, Dept. Chemical, Materials, Production EngineeringVerified email at unina.it
Paolo IaccarinoPh.D. Student @ Scuola Superiore Meridionale (SSM) & University of Naples Federico II (DICMaPI).Verified email at unina.it
Stefano AciernoAssistant professor of Materials Science and Engineering, University of Sannio at Benevento (Italy)Verified email at unisannio.it
Ernesto Di MaioUniversity of Naples Federico IIVerified email at unina.it
Simona Russo SpenaUniversità degli Studi di Napoli Federico IIVerified email at unina.it
Vincenzo IannielloDICMAPI - University of Naples "Federico II"Verified email at unina.it
Giuseppina luciani

Pietro Renato Avallone

(DICMaPI), University of Naples Federico II

Verified email at unina.it

Rheology gelation soft matter


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Gelation kinetics of aqueous gelatin solutions in isothermal conditions via rheological tools PR Avallone, E Raccone, S Costanzo, M Delmonte, A Sarrica, ... Food Hydrocolloids 111, 106248, 2021	45	2021
Rheology and morphology of Pluronic F68 in water S Costanzo, A Di Sarno, M D'Apuzzo, PR Avallone, E Raccone, ... Physics of Fluids 33 (4), 2021	34	2021
Adding humic acids to gelatin hydrogels: A way to tune gelation V Venezia, PR Avallone, G Vitiello, B Silvestri, N Grizzuti, R Pasquino, ... Biomacromolecules 23 (1), 443-453, 2021	31	2021
Waste to Wealth Approach: Improved Antimicrobial Properties in Bioactive Hydrogels through Humic Substance–Gelatin Chemical Conjugation V Venezia, M Verrillo, PR Avallone, B Silvestri, S Cangemi, R Pasquino, ... Biomacromolecules 24 (6), 2691-2705, 2023	19	2023
Thermorheological Behavior of κ-Carrageenan Hydrogels Modified with Xanthan Gum PR Avallone, S Russo Spena, S Acierno, MG Esposito, A Sarrica, ... Fluids 8 (4), 119, 2023	17	2023
Effect of sugars on gelation kinetics of gelatin gels PR Avallone, M Romano, A Sarrica, M Delmonte, R Pasquino, N Grizzuti Fluids 7 (5), 163, 2022	12	2022
On the inverse quenching technique applied to gelatin solutions PR Avallone, R Pasquino, S Costanzo, A Sarrica, M Delmonte, F Greco, ... Journal of Rheology 65 (5), 1081-1088, 2021	10	2021
Rheology-driven design of pizza gas foaming PR Avallone, P Iaccarino, N Grizzuti, R Pasquino, E Di Maio Physics of Fluids 34 (3), 2022	7	2022
On the startup behavior of wormlike micellar networks: The effect of different salts bound to the same surfactant molecule R Pasquino, PR Avallone, S Costanzo, I Inbal, D Danino, V Ianniello, ... Journal of Rheology 67 (2), 353-364, 2023	6	2023
High-pressure foaming of pizza E Di Lorenzo, P Iaccarino, PR Avallone, D Condurro, N Grizzuti, E Di Maio, ... Food and Bioproducts Processing 149, 325-336, 2025		2025
Stable O/W emulsions by combining Pluronic L64 and Sodium Alginate N Russo, PR Avallone, N Grizzuti, R Pasquino Colloids and Surfaces A: Physicochemical and Engineering Aspects 701, 134776, 2024		2024
RHEOLOGY AND TEXTURE OF FOOD GELS PR Avallone

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