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3D printing of extended-release tablets of theophylline using hydroxypropyl methylcellulose (HPMC) hydrogels

International journal of pharmaceutics, 2020-12, Vol.591, p.119983-119983, Article 119983

2020

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Advances in our understanding of the structure and functionality of edible fats and fat mimetics

Soft matter, 2020-01, Vol.16 (2), p.289-36

2020

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Determination of the Gelation Mechanism of Freeze–Thawed Hen Egg Yolk

Journal of agricultural and food chemistry, 2015-11, Vol.63 (46), p.10170-10180

2015

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Characterization of the Nanoscale in Triacylglycerol Crystal Networks

Crystal growth & design, 2010-08, Vol.10 (8), p.3327-3333

2010

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Effects of pre-heating soybean protein isolate and transglutaminase treatments on the properties of egg-soybean protein isolate composite gels

Food chemistry, 2020-07, Vol.318, p.126421-126421, Article 126421

2020

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Structure and functionality of nanostructured triacylglycerol crystal networks

Progress in lipid research, 2016-10, Vol.64, p.231-242

2016

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Toward Nanoscale Engineering of Triacylglycerol Crystal Networks

Crystal growth & design, 2010-08, Vol.10 (8), p.3334-3339

2010

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In Situ Self-Assembled Nanocomposites from Bacterial Cellulose Reinforced with Eletrospun Poly(lactic acid)/Lipids Nanofibers

Polymers, 2017-05, Vol.9 (5), p.179

2017

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Unsaturated Emulsifier-Mediated Modification of the Mechanical Strength and Oil Binding Capacity of a Model Edible Fat Crystallized under Shear

Langmuir, 2012-11, Vol.28 (46), p.16207-16217

2012

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Development of a low resolution 1H NMR spectroscopic technique for the study of matrix mobility in fresh and freeze-thawed hen egg yolk

Food chemistry, 2016-08, Vol.204, p.159-166

2016

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Cooling rate and dilution affect the nanostructure and microstructure differently in model fats

European journal of lipid science and technology, 2012-07, Vol.114 (7), p.748-759

2012

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Synergistic effects of starch nanoparticles and chitin nanofibers on the stability of oil-in-water Pickering emulsions

Food chemistry, 2021-11, Vol.363, p.130301-130301, Article 130301

2021

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Development of lecithin and stearic acid based oleogels and oleogel emulsions for edible semisolid applications

Food research international, 2019-02, Vol.116, p.79-89

2019

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Use of Reconstitued Yolk Systems To Study the Gelation Mechanism of Frozen–Thawed Hen Egg Yolk

Journal of agricultural and food chemistry, 2018-01, Vol.66 (2), p.512-520

2018

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Shear effects on the diffusive movement of oil in triacylglycerol networks

RSC advances, 2017-01, Vol.7 (3), p.1634-1642

2017

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Mechanical Response of Single Triacylglycerol Spherulites by Using Microcolloidal Probes

Chemistry letters, 2017, Vol.46 (4), p.599-601

2017

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Engineering the Functionality of Blends of Fully Hydrogenated and Non-Hydrogenated Soybean Oil by Addition of Emulsifiers

Food biophysics, 2014-12, Vol.9 (4), p.368-379

2014

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Kinetic study on photostability of retinyl palmitate entrapped in policosanol oleogels

Food chemistry, 2018-07, Vol.255, p.252-259

2018

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Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax

Meat science, 2018-11, Vol.145, p.352-362

2018

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Development of Novel Rice Bran Wax/Gelatin-Based Biphasic Edible Gels and Characterization of their Microstructural, Thermal, and Mechanical Properties

Food and bioprocess technology, 2021-12, Vol.14 (12), p.2219-2230

2021

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Role of supramolecular policosanol oleogels in the protection of retinyl palmitate against photodegradation

RSC advances, 2020-01, Vol.1 (5), p.2526-2535

2020

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Development of a low resolution (1)H NMR spectroscopic technique for the study of matrix mobility in fresh and freeze-thawed hen egg yolk

Food chemistry, 2016-08, Vol.204, p.159-166

2016

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Development of methylcellulose‐based sustained‐release dosage by semisolid extrusion additive manufacturing in drug delivery system

Journal of biomedical materials research. Part B, Applied biomaterials, 2021-02, Vol.109 (2), p.257-268

2021

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Evaluation of Pure Bile Salts in Place of Bile Extract in the Standardized INFOGEST Digestion Protocol for Quantification of Sterol Bioaccessibility

Journal of agricultural and food chemistry, 2022-09, Vol.70 (37), p.11554-11559

2022

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Analysis of co-crystallized free phytosterols with triacylglycerols as a functional food ingredient

Food research international, 2016-07, Vol.85, p.104-112

2016

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3D printing of extended-release tablets of theophylline using hydroxypropyl methylcellulose (HPMC) hydrogels

Advances in our understanding of the structure and functionality of edible fats and fat mimetics

Determination of the Gelation Mechanism of Freeze–Thawed Hen Egg Yolk

Characterization of the Nanoscale in Triacylglycerol Crystal Networks

Effects of pre-heating soybean protein isolate and transglutaminase treatments on the properties of egg-soybean protein isolate composite gels

Structure and functionality of nanostructured triacylglycerol crystal networks

Toward Nanoscale Engineering of Triacylglycerol Crystal Networks

In Situ Self-Assembled Nanocomposites from Bacterial Cellulose Reinforced with Eletrospun Poly(lactic acid)/Lipids Nanofibers

Unsaturated Emulsifier-Mediated Modification of the Mechanical Strength and Oil Binding Capacity of a Model Edible Fat Crystallized under Shear

Development of a low resolution 1H NMR spectroscopic technique for the study of matrix mobility in fresh and freeze-thawed hen egg yolk

Cooling rate and dilution affect the nanostructure and microstructure differently in model fats

Synergistic effects of starch nanoparticles and chitin nanofibers on the stability of oil-in-water Pickering emulsions

Development of lecithin and stearic acid based oleogels and oleogel emulsions for edible semisolid applications

Use of Reconstitued Yolk Systems To Study the Gelation Mechanism of Frozen–Thawed Hen Egg Yolk

Shear effects on the diffusive movement of oil in triacylglycerol networks

Mechanical Response of Single Triacylglycerol Spherulites by Using Microcolloidal Probes

Engineering the Functionality of Blends of Fully Hydrogenated and Non-Hydrogenated Soybean Oil by Addition of Emulsifiers

Kinetic study on photostability of retinyl palmitate entrapped in policosanol oleogels

Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax

Development of Novel Rice Bran Wax/Gelatin-Based Biphasic Edible Gels and Characterization of their Microstructural, Thermal, and Mechanical Properties

Role of supramolecular policosanol oleogels in the protection of retinyl palmitate against photodegradation

Development of a low resolution (1)H NMR spectroscopic technique for the study of matrix mobility in fresh and freeze-thawed hen egg yolk

Development of methylcellulose‐based sustained‐release dosage by semisolid extrusion additive manufacturing in drug delivery system

Evaluation of Pure Bile Salts in Place of Bile Extract in the Standardized INFOGEST Digestion Protocol for Quantification of Sterol Bioaccessibility

Analysis of co-crystallized free phytosterols with triacylglycerols as a functional food ingredient

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