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Nuria C Acevedo

Showing results (1-10 of 25) with videos related to

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RSC Advances|May 2, 2022
Role of supramolecular policosanol oleogels in the protection of retinyl palmitate against photodegradationYixing Tian, Nuria C Acevedo
Meat Science|February 3, 2019
Letter to the editorRodrigo Tarté, Nuria C Acevedo
Food Research International (Ottawa, Ont.)|March 17, 2018
Analysis of co-crystallized free phytosterols with triacylglycerols as a functional food ingredientNuria C Acevedo, Danielle Franchetti
Food Chemistry|March 25, 2018
Kinetic study on photostability of retinyl palmitate entrapped in policosanol oleogelsYixing Tian, Nuria C Acevedo
Polymers|April 12, 2019
In Situ Self-Assembled Nanocomposites from Bacterial Cellulose Reinforced with Eletrospun Poly(lactic acid)/Lipids NanofibersChunhui Xiang, Nuria C Acevedo
Annual Review of Food Science and Technology|November 26, 2014
Nanostructured fat crystal systemsNuria C Acevedo, Alejandro G Marangoni
Food Chemistry|March 19, 2016
Development of a low resolution (1)H NMR spectroscopic technique for the study of matrix mobility in fresh and freeze-thawed hen egg yolkCarmen Au, Tong Wang, Nuria C Acevedo
Journal of Agricultural and Food Chemistry|December 9, 2017
Use of Reconstitued Yolk Systems To Study the Gelation Mechanism of Frozen-Thawed Hen Egg YolkMonica Primacella, Tong Wang, Nuria C Acevedo
Food Chemistry|March 4, 2020
Effects of pre-heating soybean protein isolate and transglutaminase treatments on the properties of egg-soybean protein isolate composite gelsMengqi Zhang, Yanjun Yang, Nuria C Acevedo
Food Chemistry|June 13, 2015
Non-enzymatic browning kinetics analysed through water-solids interactions and water mobility in dehydrated potatoNuria C Acevedo, Carolina Schebor, Pilar Buera
Pageof 3

Showing results (1-10 of 25) with videos related to

Sort By:
Pageof 3
RSC Advances|May 2, 2022
Role of supramolecular policosanol oleogels in the protection of retinyl palmitate against photodegradationYixing Tian, Nuria C Acevedo
Meat Science|February 3, 2019
Letter to the editorRodrigo Tarté, Nuria C Acevedo
Food Research International (Ottawa, Ont.)|March 17, 2018
Analysis of co-crystallized free phytosterols with triacylglycerols as a functional food ingredientNuria C Acevedo, Danielle Franchetti
Food Chemistry|March 25, 2018
Kinetic study on photostability of retinyl palmitate entrapped in policosanol oleogelsYixing Tian, Nuria C Acevedo
Polymers|April 12, 2019
In Situ Self-Assembled Nanocomposites from Bacterial Cellulose Reinforced with Eletrospun Poly(lactic acid)/Lipids NanofibersChunhui Xiang, Nuria C Acevedo
Annual Review of Food Science and Technology|November 26, 2014
Nanostructured fat crystal systemsNuria C Acevedo, Alejandro G Marangoni
Food Chemistry|March 19, 2016
Development of a low resolution (1)H NMR spectroscopic technique for the study of matrix mobility in fresh and freeze-thawed hen egg yolkCarmen Au, Tong Wang, Nuria C Acevedo
Journal of Agricultural and Food Chemistry|December 9, 2017
Use of Reconstitued Yolk Systems To Study the Gelation Mechanism of Frozen-Thawed Hen Egg YolkMonica Primacella, Tong Wang, Nuria C Acevedo
Food Chemistry|March 4, 2020
Effects of pre-heating soybean protein isolate and transglutaminase treatments on the properties of egg-soybean protein isolate composite gelsMengqi Zhang, Yanjun Yang, Nuria C Acevedo
Food Chemistry|June 13, 2015
Non-enzymatic browning kinetics analysed through water-solids interactions and water mobility in dehydrated potatoNuria C Acevedo, Carolina Schebor, Pilar Buera
Pageof 3