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Internal and external factors affecting the crystallization, gelation and applicability of wax-based oleogels in food industry

Innovative food science & emerging technologies, 2018-02, Vol.45, p.42-52

2018

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Role of the oil on glyceryl monostearate based oleogels

Food research international, 2019-06, Vol.120, p.610-619

2019

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Pickering emulsions as a platform for structures design: cutting-edge strategies to engineer digestibility

Food hydrocolloids, 2021-07, Vol.116, p.106645, Article 106645

2021

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Unveiling the formation capacity of multicomponent oleogels: Performance of lecithin interacting with monostearate derivatives

Food research international, 2024-07, Vol.187, p.114430-114430, Article 114430

2024

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Satiety and in vitro digestibility of low saturated fat Bologna sausages added of chia mucilage powder and chia mucilage-based emulsion gel

Journal of functional foods, 2020-02, Vol.65, p.103753, Article 103753

2020

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Technological Challenges for Spray Chilling Encapsulation of Functional Food Ingredients

Food technology and biotechnology, 2013-04, Vol.51 (2), p.171-171

2013

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Compositional and structural aspects of hydro- and oleogels: Similarities and specificities from the perspective of digestibility

Trends in food science & technology, 2021-05, Vol.111, p.55-67

2021

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Protein-based strategies for fat replacement: Approaching different protein colloidal types, structured systems and food applications

Food research international, 2022-06, Vol.156, p.111346-111346, Article 111346

2022

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Chia (Salvia hispanica L.) mucilage as a new fat substitute in emulsified meat products: Technological, physicochemical, and rheological characterization

Food science & technology, 2020-05, Vol.125, p.109193, Article 109193

2020

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Composition and process approaches that underpin the mechanical properties of oleogels

Journal of the American Oil Chemists' Society, 2022-11, Vol.99 (11), p.971-984

2022

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Understanding the role of chia (Salvia Hispanica L.) mucilage on olive oil-based emulsion gels as a new fat substitute in emulsified meat products

European food research & technology, 2020-05, Vol.246 (5), p.909-922

2020

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Whey protein as a key component in food systems: Physicochemical properties, production technologies and applications

Food Structure, 2017-10, Vol.14, p.17-29

2017

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Tehnološki izazovi enkapsulacije funkcionalnih hranjivih sastojaka hlađenjem pomoću raspršivanja

Food technology and biotechnology, 2013-06, Vol.51 (2), p.171

2013

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Nanoencapsulation and Nanoemulsions: Preparation and Applications in the Food Industry

Food Applications of Nanotechnology, 2020, p.155-177

1, 2020

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Applications of Soy Protein-Based Blends, Composites, and Nanocomposites

Soy Protein-Based Blends, Composites and Nanocomposites, 2017, p.67-102

2017

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Internal and external factors affecting the crystallization, gelation and applicability of wax-based oleogels in food industry

Role of the oil on glyceryl monostearate based oleogels

Pickering emulsions as a platform for structures design: cutting-edge strategies to engineer digestibility

Unveiling the formation capacity of multicomponent oleogels: Performance of lecithin interacting with monostearate derivatives

Satiety and in vitro digestibility of low saturated fat Bologna sausages added of chia mucilage powder and chia mucilage-based emulsion gel

Technological Challenges for Spray Chilling Encapsulation of Functional Food Ingredients

Compositional and structural aspects of hydro- and oleogels: Similarities and specificities from the perspective of digestibility

Protein-based strategies for fat replacement: Approaching different protein colloidal types, structured systems and food applications

Chia (Salvia hispanica L.) mucilage as a new fat substitute in emulsified meat products: Technological, physicochemical, and rheological characterization

Composition and process approaches that underpin the mechanical properties of oleogels

Understanding the role of chia (Salvia Hispanica L.) mucilage on olive oil-based emulsion gels as a new fat substitute in emulsified meat products

Whey protein as a key component in food systems: Physicochemical properties, production technologies and applications

Tehnološki izazovi enkapsulacije funkcionalnih hranjivih sastojaka hlađenjem pomoću raspršivanja

Nanoencapsulation and Nanoemulsions: Preparation and Applications in the Food Industry

Applications of Soy Protein-Based Blends, Composites, and Nanocomposites

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