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Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties.
Martins, Artur J; Silva, Pedro; Maciel, Filipe; Pastrana, Lorenzo M; Cunha, Rosiane Lopes; Cerqueira, Miguel A; Vicente, António A.
Afiliación
  • Martins AJ; Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal; International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal. Electronic address: arturmartins.web@gmail.com.
  • Silva P; Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
  • Maciel F; Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
  • Pastrana LM; International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal.
  • Cunha RL; Department of Food Engineering, Faculty of Food Engineering, University of Campinas, UNICAMP, CEP: 13083-862 Campinas, SP, Brazil.
  • Cerqueira MA; International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal.
  • Vicente AA; Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
Food Res Int ; 116: 1298-1305, 2019 02.
Article en En | MEDLINE | ID: mdl-30716919
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Texto completo: 1 Colección: 01-internacional Asunto principal: Reología / Hidrogeles Idioma: En Revista: Food Res Int Año: 2019 Tipo del documento: Article
Texto completo
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Texto completo: 1 Colección: 01-internacional Asunto principal: Reología / Hidrogeles Idioma: En Revista: Food Res Int Año: 2019 Tipo del documento: Article