O/W emulsions stabilized by electrostatic interactions between proteins and polysa...
Complex systems of low content lipid stabilized by interaction electrostatic betwe...
Rheological properties and stability of emulsions obtained by electrostatic intera...
Chickpea protein/pectin applied to buriti oil emulsification and encapsulation: in...
Production and stability of chickpea protein-pectin emulsions and microparticles o...
Structuring of plant-based food materials in the form of emulsions, biofilms, foam...
Influence of process time of colloidal systems properties for use in chocolate pro...