ISFRS 2009 - The International Symposium on Food Rheology and Structure
Structuring of plant-based food materials in the form of emulsions, biofilms, foam...
Evaluation of the role of extracellular DNA and lipoteichoic acid in the structura...
Production and characterization of vegetable protein-polysaccharide based oleogels
Chickpea protein/pectin applied to buriti oil emulsification and encapsulation: in...
Acidic magmatism in the Paraná Magmatic Province: a contribution to rheology of th...
Curcumin encapsulated in lipid microparticles incorporated in filled gels: a study...