Development of a lipid formulation, based on Organogel technology, with reduced le...
Developing functional emulsion gels for application in low fat low sodium bologna ...
THE ROLE OF CONTINUOUS PHASE AND STRUCTURING AGENT IN ORGANOGEL FORMATION FOR FOOD...
Role of fat and emusifying salt in requeijão cremoso analogs
Production and characterization of gels and emulsion gels formed by pea protein an...
Development of a decontamination protocol for Rancimat equipment's components