THE ROLE OF CONTINUOUS PHASE AND STRUCTURING AGENT IN ORGANOGEL FORMATION FOR FOOD...
Development of organogéis prepared with waxes and mixtures of vegetable oils and fats
Supra-amphiphilic based meglumine as a strategy for modulating interactions with s...
Properties of mixed systems prepared from mixtures of carrageenans and tensoactives
Rheology, Forging and Fatigue Behaviour of Aluminiun Alloys in the Semi-Solid State
Production and characterization of vegetable protein-polysaccharide based oleogels
Preparation of Surfactant-Free Water-in-Oil Emulsions for Cosmeceutical Applications