Oil-gelling and emulsifying capacity of carbohydrate esters obtained by enzymatic ...
THE ROLE OF CONTINUOUS PHASE AND STRUCTURING AGENT IN ORGANOGEL FORMATION FOR FOOD...
Production of food-grade cellulose-based hydrogels: Characterization, application,...
Development of a lipid formulation, based on Organogel technology, with reduced le...
Production of food-grade cellulose-based hydrogels: Characterization, application,...
Formulation-depending parameters on the mechanical,thermal and rheological propert...