Recent trends in the lipid-based nanoencapsulation of antioxidants and their role in foods.
- Published in:
- Journal of the Science of Food & Agriculture, 2006, v. 86, n. 13, p. 2038, doi. 10.1002/jsfa.2576
- By:
- Publication type:
- Article
Works by Matia-Merino, Lara
Results: 18
1
2
The impact of calcium sequestration on the material and structural properties of acid milk gels and corresponding cream cheeses.
- Published in:
- International Journal of Food Science & Technology, 2024, v. 59, n. 12, p. 9189, doi. 10.1111/ijfs.17523
- By:
- Publication type:
- Article
3
Evaluation of formulation design on the physical and structural properties of commercial cream cheeses.
- Published in:
- International Journal of Food Science & Technology, 2022, v. 57, n. 10, p. 6422, doi. 10.1111/ijfs.15950
- By:
- Publication type:
- Article
4
Characterisation of gold kiwifruit pectin isolated by enzymatic treatment.
- Published in:
- International Journal of Food Science & Technology, 2012, v. 47, n. 3, p. 633, doi. 10.1111/j.1365-2621.2011.02887.x
- By:
- Publication type:
- Article
5
Optimisation study of gum extraction from Basil seeds ( Ocimum basilicum L.).
- Published in:
- International Journal of Food Science & Technology, 2009, v. 44, n. 9, p. 1755, doi. 10.1111/j.1365-2621.2009.01993.x
- By:
- Publication type:
- Article
6
Effect of extraction techniques and conditions on the physicochemical properties of the water soluble polysaccharides from gold kiwifruit ( Actinidia chinensis).
- Published in:
- International Journal of Food Science & Technology, 2008, v. 43, n. 12, p. 2268, doi. 10.1111/j.1365-2621.2008.01866.x
- By:
- Publication type:
- Article
7
Extruded Maize Flour as Texturizing Agent in Acid-Unheated Skim Milk Gels.
- Published in:
- Food & Bioprocess Technology, 2019, v. 12, n. 6, p. 990, doi. 10.1007/s11947-019-02252-8
- By:
- Publication type:
- Article
8
Effect of Celluclast 1.5L on the Physicochemical Characterization of Gold Kiwifruit Pectin.
- Published in:
- International Journal of Molecular Sciences, 2011, v. 12, n. 10, p. 6407, doi. 10.3390/ijms12106407
- By:
- Publication type:
- Article
9
Emulsification Properties of Garlic Aqueous Extract: Effect of Heat Treatment and pH Modification.
- Published in:
- Foods, 2023, v. 12, n. 20, p. 3721, doi. 10.3390/foods12203721
- By:
- Publication type:
- Article
10
Effects of Xanthan Gum, Lambda-Carrageenan and Psyllium Husk on the Physical Characteristics and Glycaemic Potency of White Bread.
- Published in:
- Foods, 2022, v. 11, n. 10, p. N.PAG, doi. 10.3390/foods11101513
- By:
- Publication type:
- Article
11
The Relationship Between Wheat Flour and Starch Pasting Properties and Starch Hydrolysis: Effect of Non-starch Polysaccharides in a Starch Gel System.
- Published in:
- Starch / Staerke, 2008, v. 60, n. 1, p. 23, doi. 10.1002/star.200700670
- By:
- Publication type:
- Article
12
Gel and Pasting Behaviour of Fenugreek-Wheat Starch and Fenugreek – Wheat Flour Combinations.
- Published in:
- Starch / Staerke, 2006, v. 58, n. 10, p. 527, doi. 10.1002/star.200600525
- By:
- Publication type:
- Article
13
Use of viscous fibres in beverages for appetite control: a review of studies.
- Published in:
- International Journal of Food Sciences & Nutrition, 2015, v. 66, n. 5, p. 479, doi. 10.3109/09637486.2015.1034252
- By:
- Publication type:
- Article
14
The Role of Gastric Lipase and Pepsin in Lipid Digestion of a Powder Infant Formula Using a Simulated Neonatal Gastric System.
- Published in:
- Food Biophysics, 2024, v. 19, n. 2, p. 369, doi. 10.1007/s11483-023-09825-3
- By:
- Publication type:
- Article
15
Effect of Process and Formulation Variables on the Structural and Physical Properties in Cream Cheese using GDL Acidulant.
- Published in:
- Food Biophysics, 2022, v. 17, n. 2, p. 273, doi. 10.1007/s11483-022-09719-w
- By:
- Publication type:
- Article
16
Effect of Tween Emulsifiers on the Shear Stability of Partially Crystalline Oil-in-Water Emulsions Stabilized By Sodium Caseinate.
- Published in:
- Food Biophysics, 2018, v. 13, n. 1, p. 80, doi. 10.1007/s11483-017-9514-3
- By:
- Publication type:
- Article
17
High-Protein Foods for Dysphagia: Manipulation of Mechanical and Microstructural Properties of Whey Protein Gels Using De-Structured Starch and Salts.
- Published in:
- Gels (2310-2861), 2022, v. 8, n. 7, p. 399, doi. 10.3390/gels8070399
- By:
- Publication type:
- Article
18
Complexation of Anthocyanin-Bound Blackcurrant Pectin and Whey Protein: Effect of pH and Heat Treatment.
- Published in:
- Molecules, 2022, v. 27, n. 13, p. 4202, doi. 10.3390/molecules27134202
- By:
- Publication type:
- Article