Tatiana Porto Santos | XV CIBIA | Galoá Proceedings

Laboratory of Food Process Engineering, Wageningen University and Research, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands

Tatiana Porto Santos

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WAX-STABILIZED WATER-IN-OIL HIGH INTERNAL PHASE EMULSIONS: UNRAVELING STRUCTURE–DIGESTIBILITY RELATIONSHIPS THROUGH STATIC AND MICROFLUIDIC IN VITRO DIGESTION
FONSECA, Larissa Ribas ¹
MAGALHÃES, Ana Elisa Ramos ¹
JÚNIOR, Fernando Divino de Oliveira ²
SANTOS, Tatiana Porto ³
CUNHA, Rosiane Lopes da ⁴
¹ Faculdade de Engenharia de Alimentos da Universidade Estadual de Campinas (FEA - UNICAMP)
² Faculdade de Engenharia de Alimentos (FEA), Universidade Estadual de Campinas (UNICAMP)
³ Laboratory of Food Process Engineering, Wageningen University and Research, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands
⁴ Universidade Estadual de Campinas (UNICAMP)
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343049

1) Food Engineering

Oral Presentation

Co-authors (4)