THE ROLE OF CONTINUOUS PHASE AND STRUCTURING AGENT IN ORGANOGEL FORMATION FOR FOOD...
Development of organogéis prepared with waxes and mixtures of vegetable oils and fats
Development and validation of thermoanalytical methods applicable to the quality c...
Supra-amphiphilic based meglumine as a strategy for modulating interactions with s...
Production of food-grade cellulose-based hydrogels: Characterization, application,...
Production of food-grade cellulose-based hydrogels: Characterization, application,...