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Josélio Vieira

Showing results (1-10 of 7) with videos related to

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Food & Function|July 16, 2013
Cocoa particles for food emulsion stabilisationJoanne Gould, Josélio Vieira, Bettina Wolf
Chemical Science|June 30, 2017
Whipped oil stabilised by surfactant crystalsBernard P Binks, Emma J Garvey, Josélio Vieira
The Journal of Physical Chemistry. B|October 24, 2018
Global Small-Angle X-ray Scattering Data Analysis of Triacylglycerols in the α-Phase (Part II)Marjorie Ladd Parada, Amin Sadeghpour, Josélio Vieira, et al.
The Journal of Physical Chemistry. B|October 24, 2018
Global Small-Angle X-ray Scattering Data Analysis of Triacylglycerols in the Molten State (Part I)Amin Sadeghpour, Marjorie Ladd Parada, Josélio Vieira, et al.
Magnetic Resonance in Chemistry : MRC|March 8, 2019
Early stages of fat crystallisation evaluated by low-field NMR and small-angle X-ray scatteringMarjorie Ladd Parada, Megan J Povey, Josélio Vieira, et al.
ACS Applied Materials & Interfaces|April 21, 2015
Tracking Structural Changes in Lipid-based Multicomponent Food Materials due to Oil Migration by Microfocus Small-Angle X-ray ScatteringSvenja K Reinke, Stephan V Roth, Gonzalo Santoro, et al.
Current Research in Food Science|December 18, 2020
Measurement of molten chocolate friction under simulated tongue-palate kinematics: Effect of cocoa solids content and aerationGeorgios Samaras, Dimitrios Bikos, Josélio Vieira, et al.
Pageof 1

Showing results (1-10 of 7) with videos related to

Sort By:
Pageof 1
Food & Function|July 16, 2013
Cocoa particles for food emulsion stabilisationJoanne Gould, Josélio Vieira, Bettina Wolf
Chemical Science|June 30, 2017
Whipped oil stabilised by surfactant crystalsBernard P Binks, Emma J Garvey, Josélio Vieira
The Journal of Physical Chemistry. B|October 24, 2018
Global Small-Angle X-ray Scattering Data Analysis of Triacylglycerols in the α-Phase (Part II)Marjorie Ladd Parada, Amin Sadeghpour, Josélio Vieira, et al.
The Journal of Physical Chemistry. B|October 24, 2018
Global Small-Angle X-ray Scattering Data Analysis of Triacylglycerols in the Molten State (Part I)Amin Sadeghpour, Marjorie Ladd Parada, Josélio Vieira, et al.
Magnetic Resonance in Chemistry : MRC|March 8, 2019
Early stages of fat crystallisation evaluated by low-field NMR and small-angle X-ray scatteringMarjorie Ladd Parada, Megan J Povey, Josélio Vieira, et al.
ACS Applied Materials & Interfaces|April 21, 2015
Tracking Structural Changes in Lipid-based Multicomponent Food Materials due to Oil Migration by Microfocus Small-Angle X-ray ScatteringSvenja K Reinke, Stephan V Roth, Gonzalo Santoro, et al.
Current Research in Food Science|December 18, 2020
Measurement of molten chocolate friction under simulated tongue-palate kinematics: Effect of cocoa solids content and aerationGeorgios Samaras, Dimitrios Bikos, Josélio Vieira, et al.
Pageof 1