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...
Production and characterization of vegetable protein-polysaccharide based oleogels
Development of organogéis prepared with waxes and mixtures of vegetable oils and fats
The effect of cement particle size distribution on the optimization of cement use
Role of fat and emusifying salt in requeijão cremoso analogs
Sorbitan monostearate as structuring for high oleic sunflower oleogels production