-
Technological aspects of bread affecting protein structure and digestibility
Vol 2, 2022 -155324 -
Effect of ultrasound on the processing of oleoresin emulsions from Capsicum peppers and saponins
Vol 2, 2022 -153856 -
DEVELOPMENT OF HIGH INTERNAL PHASE EMULSION STABILIZED BY SODIUM CASEINATE-QUERCETIN COMPLEXES
Vol 2, 2022 -155164
Publications in other proceedings
-
CBTermo 2026
Phase behavior and physicochemical properties of Brazil nuts and Pequi oils spreads
-
SLACAN 2025
Oxidative stability of microparticles based on emulsified linseed oil and plant biopolymers
-
SLACAN 2025
Nanocellulose from Guaraná Seed Shields (Paullinia cupana): Influence of sulfuric acid concentration on its morphology and emulsification properties
-
SLACAN 2025
EFFECT OF PH AND IONIC STRENGTH OF THE AQUEOUS PHASE ON THE STABILIZATION OF PICKERING EMULSIONS BY SUGARCANE BAGASSE LIGNOCELLULOSE MICROPARTICLES
-
SLACAN 2025
Oleogéis de óleo de castanha-do-Brasil estruturados com gelificantes lipídicos: cristalinidade e capacidade de retenção de óleo
Streamline your Scholarly Event
With nearly 200,000 papers published, Galoá empowers scholars to share and discover cutting-edge research through our streamlined and accessible academic publishing platform.
Learn more about our products:
