EVALUATION OF FOOD GRADE SURFACTANTS IN FORMATION OF MICROEMULSIONS W/O FOR BETAL...
Structuring of plant-based food materials in the form of emulsions, biofilms, foam...
7th International Symposium on Food Rheology and Structure - ISFRS 2015
Chickpea protein/pectin applied to buriti oil emulsification and encapsulation: in...
Role of pea protein microgels in the stability, rheology, tribology and in vitro d...
Effect of the incorporation of galactomannans and solid lipid particles stabilized...