Publicacións en colaboración con investigadores/as de Universidade Estadual de Campinas (11)

2024

  1. β-carotene and resveratrol loaded glycerol monostearate-based oleogels: Physicochemical characterization at low gelation concentrations

    Food Research International, Vol. 197

2022

  1. Gelation Behavior and Stability of Multicomponent Sterol-Based Oleogels

    Gels, Vol. 8, Núm. 1

2021

  1. Biopolymer interactions on emulsion-filled hydrogels: chemical, mechanical properties and microstructure

    Food Research International, Vol. 141

2020

  1. 3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization

    Food Hydrocolloids, Vol. 107

  2. Characterization of enriched meat-based pâté manufactured with oleogels as fat substitutes

    Gels, Vol. 6, Núm. 2, pp. 1-14

  3. 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

  1. Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties

    Food Research International, Vol. 116, pp. 1298-1305

  2. Omega-3 and Polyunsaturated Fatty Acids-Enriched Hamburgers Using Sterol-Based Oleogels

    European Journal of Lipid Science and Technology, Vol. 121, Núm. 11

  3. Sterol-based oleogels' characterization envisioning food applications

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 7, pp. 3318-3325

2018

  1. 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

  1. Structural and mechanical properties of organogels: Role of oil and gelator molecular structure

    Food Research International, Vol. 96, pp. 161-170