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ORGANIC ACIDS IN BREAD MAKING AFFECTING GLUTEN STRUCTURE AND DIGESTIBILITY
-157640 -
EFFECT OF THE PROCESSING AND THE DIGESTIBILITY MODEL ON THE LIPID DIGESTIBILITY OF SOY PROTEIN-BASED EMULSIONS
-157641 -
Functionality of lupin protein-polyphenols conjugates for structuring high internal phase oil-in-water (O/W) emulsion
-157649
Publicações em outros proceedings
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XV CIBIA
WAX-STABILIZED WATER-IN-OIL HIGH INTERNAL PHASE EMULSIONS: UNRAVELING STRUCTURE–DIGESTIBILITY RELATIONSHIPS THROUGH STATIC AND MICROFLUIDIC IN VITRO DIGESTION
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XV CIBIA
Development of bioadhesive particles for stabilizing O/W emulsions
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ISP2025
EVALUATING THE COMBINATION OF CHITOSAN AND NAVY BEAN LECTIN TOWARD BUILDING AN INSULIN-LOADED NANOCARRIER
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ICBC 2024
NAVY BEAN EXTRACT AS A POTENTIAL SOURCE OF LECTIN
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ICBC 2024
IMPACT OF CROSSLINKING CONDITIONS ON THE PROPERTIES OF CHITOSAN/LECTIN-BASED SYSTEMS FOR INSULIN DELIVERY
Discussões Científicas de Qualidade
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