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ABOUT JoVE

Overview Leadership Blog JoVE Help Center

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Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

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Testimonials Subscriptions Access Resources Library Advisory Board FAQ

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JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

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M T Cidade

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Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|February 9, 2018

Development of food emulsions containing an advanced performance xanthan gum by microfluidization techniqueJ Santos, N Calero, J Muñoz, et al.

The Journal of Physical Chemistry. B|May 14, 2015

Photorheological ionic liquidsJoão Avó, M T Cidade, Vincent Rodriguez, et al.

Materials (Basel, Switzerland)|April 17, 2019

Injectable Hydrogels Based on Pluronic/Water Systems Filled with Alginate Microparticles for Biomedical ApplicationsM T Cidade, D J Ramos, J Santos, et al.

Pageof 1

Search research articles

Showing results (1-10 of 3) with videos related to

Sort By:

Pageof 1

Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|February 9, 2018

Development of food emulsions containing an advanced performance xanthan gum by microfluidization techniqueJ Santos, N Calero, J Muñoz, et al.

The Journal of Physical Chemistry. B|May 14, 2015

Photorheological ionic liquidsJoão Avó, M T Cidade, Vincent Rodriguez, et al.

Materials (Basel, Switzerland)|April 17, 2019

Injectable Hydrogels Based on Pluronic/Water Systems Filled with Alginate Microparticles for Biomedical ApplicationsM T Cidade, D J Ramos, J Santos, et al.

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