Publicacións en colaboración con investigadores/as de Fundação Universidade Federal do Rio Grande (2)

2022

  1. The effect of chitosan nanoparticles on the rheo-viscoelastic properties and lipid digestibility of oil/vinegar mixtures (vinaigrettes)

    Journal of Functional Foods, Vol. 93

2021

  1. Yogurt fortification by the addition of microencapsulated stripped weakfish (Cynoscion guatucupa) protein hydrolysate

    Antioxidants, Vol. 10, Núm. 10