Publicacións en colaboración con investigadores/as de Universidade Estadual de Campinas (12)

2022

  1. 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

  2. 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

  2. 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

  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