Emulgels Structured with Dietary Fiber for Food Uses: A Rheological Model.

Bruno, Elisabetta; Lupi, Francesca Romana; Mammolenti, Domenico; Mileti, Olga; Baldino, Noemi; Gabriele, Domenico.

Afiliação

Bruno E; Department of Information, Modeling, Electronics and System Engineering, (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, 87036 Rende, Italy.
Lupi FR; Department of Information, Modeling, Electronics and System Engineering, (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, 87036 Rende, Italy.
Mammolenti D; Department of Information, Modeling, Electronics and System Engineering, (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, 87036 Rende, Italy.
Mileti O; Department of Information, Modeling, Electronics and System Engineering, (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, 87036 Rende, Italy.
Baldino N; Department of Information, Modeling, Electronics and System Engineering, (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, 87036 Rende, Italy.
Gabriele D; Department of Information, Modeling, Electronics and System Engineering, (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, 87036 Rende, Italy.

Foods ; 11(23)2022 Nov 30.

Article em En | MEDLINE | ID: mdl-36496676