Structuring of plant-based food materials in the form of emulsions, biofilms, foam...
Development of mixed protein gels incorporating vitamins D3 and B12 using in vitro...
Development of organogéis prepared with waxes and mixtures of vegetable oils and fats
Production and characterization of vegetable protein-polysaccharide based oleogels
Role of fat and emusifying salt in requeijão cremoso analogs
Rheology, Forging and Fatigue Behaviour of Aluminiun Alloys in the Semi-Solid State
The effect of cement particle size distribution on the optimization of cement use