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Journal of Food Science|June 23, 2021
Oleogel-based emulsions: Concepts, structuring agents, and applications in foodThais J Silva, Daniel Barrera-Arellano, Ana Paula B Ribeiro
Foods (Basel, Switzerland)|April 15, 2025
Lipid Nanoparticles: Formulation, Production Methods and Characterization ProtocolsFernanda L Lüdtke, Thaís Jordânia Silva, Mayanny Gomes da Silva, et al.
Chemistry and Physics of Lipids|January 26, 2018
On the quantitative phase analysis and amorphous content of triacylglycerols materials by X-ray Rietveld methodGuilherme A Calligaris, Thais L T da Silva, Ana Paula B Ribeiro, et al.
Foods (Basel, Switzerland)|November 27, 2024
Application of Xylo-Oligosaccharide-Rich Gel Emulsion as a Fat Replacer in SausagesJoão L F Paschoa, Patrícia F Ávila, Gilmar F da Costa, et al.
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