Investigacións Agrarias e Alimentarias
AA1
Universidade Estadual de Campinas
Campinas, BrasilPublicacións en colaboración con investigadores/as de Universidade Estadual de Campinas (13)
2024
2022
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Chemical composition, bioactive compounds, and perspectives for the industrial formulation of health products from uvaia (Eugenia pyriformis Cambess – Myrtaceae): A comprehensive review
Journal of Food Composition and Analysis, Vol. 109
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Gelation Behavior and Stability of Multicomponent Sterol-Based Oleogels
Gels, Vol. 8, Núm. 1
2021
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Biopolymer interactions on emulsion-filled hydrogels: chemical, mechanical properties and microstructure
Food Research International, Vol. 141
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Influence of freeze-drying treatment on the chemical composition of peppers (Capsicum L.) from the Brazilian Amazonia region
Biocatalysis and Agricultural Biotechnology, Vol. 38
2020
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3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization
Food Hydrocolloids, Vol. 107
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Characterization of enriched meat-based pâté manufactured with oleogels as fat substitutes
Gels, Vol. 6, Núm. 2, pp. 1-14
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Emulsion-filled hydrogels for food applications: Influence of pH on emulsion stability and a coating on microgel protection
Food and Function, Vol. 11, Núm. 9, pp. 8331-8341
2019
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Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties
Food Research International, Vol. 116, pp. 1298-1305
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Omega-3 and Polyunsaturated Fatty Acids-Enriched Hamburgers Using Sterol-Based Oleogels
European Journal of Lipid Science and Technology, Vol. 121, Núm. 11
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Sterol-based oleogels' characterization envisioning food applications
Journal of the Science of Food and Agriculture, Vol. 99, Núm. 7, pp. 3318-3325
2018
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Thermodynamic, rheological and structural properties of edible oils structured with LMOGs: Influence of gelator and oil phase
Food Structure, Vol. 16, pp. 50-58
2017
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Structural and mechanical properties of organogels: Role of oil and gelator molecular structure
Food Research International, Vol. 96, pp. 161-170