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XV CIBIA
NANOEMULSION-BASED ACTIVE COATING WITH PINK PEPPER ESSENTIAL OIL FOR PRESERVATION OF FRESH CHEESE
XV CIBIA
AVALIAÇÃO DA CRISTALIZAÇÃO DA MANTEIGA DE CACAU POR REOLOGIA OSCILATÓRIA
XV CIBIA
Quercetin-Sodium Caseinate Conjugation Strategy to Enhance the Stability of Oil-in-Water Emulsions
XV CIBIA
WAX-STABILIZED WATER-IN-OIL HIGH INTERNAL PHASE EMULSIONS: UNRAVELING STRUCTURE–DIGESTIBILITY RELATIONSHIPS THROUGH STATIC AND MICROFLUIDIC IN VITRO DIGESTION
XV CIBIA
INTERFACES MISTAS COMO ESTRATÉGIA PARA VALORIZAÇÃO DAS PROTEÍNAS DE ARROZ E FEIJÃO NO DESENVOLVIMENTO DE INGREDIENTES ALIMENTÍCIOS
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