Structuring of plant-based food materials in the form of emulsions, biofilms, foam...
Development of organogéis prepared with waxes and mixtures of vegetable oils and fats
Supramolecular Systems and Nanochemistry: Mechanistic Approaches, Application in C...
THE ROLE OF CONTINUOUS PHASE AND STRUCTURING AGENT IN ORGANOGEL FORMATION FOR FOOD...
Development of a lipid formulation, based on Organogel technology, with reduced le...
Thermosensitive organogels as strategies for the treatment of inflammatory process...