Author:
Francesco Ciuffarin,Stella Plazzotta,Kato Rondou,Filip Van Bockstaele,Koen Dewettinck,Lara Manzocco,Sonia Calligaris
Reference37 articles.
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3. Oleogelation of extra virgin olive oil by different gelators affects lipid digestion and polyphenol bioaccessibility;Ciuffarin;Food Research International,2023
4. Cellulose cryogel particles for oil structuring: Mixture properties and digestibility;Ciuffarin;Food Hydrocolloids,2024
5. Interactions of cellulose cryogels and aerogels with water and oil: Structure-function relationships;Ciuffarin;Food Hydrocolloids,2023