Research graph
References from Development and Characterization of Blended Açaí-Sunflower Oil Emulsions Stabilized with Modified Starch and Maltodextrin for Incorporation into Yogurte. Local targets link to admitted publications; unresolved targets remain external evidence.
Açaí (Euterpe oleracea Martius) supplementation improves oxidative stress biomarkers in liver tissue of dams fed a high-fat diet and increases antioxidant enzymes’ gene expression in offspring
10.1016/j.biopha.2021.111627 · 2021 · External reference
10.3390/foods12010086
10.3390/foods12010086 · External reference
10.3390/foods13172819
10.3390/foods13172819 · External reference
10.3390/biom10060813
10.3390/biom10060813 · External reference
10.3389/fnut.2024.1385877
10.3389/fnut.2024.1385877 · External reference
10.20944/preprints202307.1305.v1
10.20944/preprints202307.1305.v1 · External reference
Effect of Euterpe oleracea Mart. (Açaí) oil on dyslipidemia caused by Cocos nucifera L. saturated fat in Wistar rats
10.1089/jmf.2017.0027 · 2017 · External reference
Supercritical CO2 extraction of açaí (Euterpe oleracea) berry oil: Global yield, fatty acids, allelopathic activities, and determination of phenolic and anthocyanins total compounds in the residual pulp
10.1016/j.supflu.2015.10.006 · 2016 · External reference
10.1016/b978-1-893997-94-3.50021-0
10.1016/b978-1-893997-94-3.50021-0 · External reference
Effect of fatty acids and tocopherols on the oxidative stability of vegetable oils
10.1002/ejlt.200600090 · 2006 · External reference
Açaí (Euterpe oleracea Mart.) seed oil and its nanoemulsion: Chemical characterisation, toxicity evaluation, antioxidant and anticancer activities
10.3390/cimb46050235 · 2024 · External reference
Emulsion design to improve the delivery of functional lipophilic components
2009 · External reference
Lipids and lipid-based formulations: Optimizing the oral delivery of lipophilic drugs
10.1038/nrd2197 · 2007 · External reference
Properties of emulsions stabilized with milk proteins: Overview of some recent developments
10.3168/jds.s0022-0302(97)76218-0 · 1997 · External reference
Lecithins: A comprehensive review of their properties and their use in formulating microemulsions
2022 · External reference
Nanoliposomes coencapsulating curcumin and vitamin D3 produced by hydration of proliposomes: Effects of the phospholipid composition on the physicochemical characteristics of vesicles and after incorporation in yoghurts
10.1111/1471-0307.12729 · 2021 · External reference
Nanoencapsulation of vitamin D3 by the emulsion inversion point method for enrichment of coconut yogurts
10.1021/acsfoodscitech.2c00276 · 2022 · External reference
10.3390/pr13092705
10.3390/pr13092705 · External reference
Incorporation of water-in-oil-in-water (W1/O/W2) double emulsion in a set-type yogurt model
10.1016/j.foodres.2017.08.027 · 2017 · External reference
10.3390/foods13030426
10.3390/foods13030426 · External reference
Nano-engineered yogurt as a functional delivery platform: From encapsulation technologies to personalized nutrition
10.1002/efd2.70167 · 2026 · External reference
Preparation and functional properties of synbiotic yogurt fermented with Lactobacillus brevis PML1 derived from a fermented cereal-dairy product
10.1155/2021/1057531 · 2021 · External reference
Fortifying probiotic yogurt with free and microencapsulated extract of Tragopogon collinus and its effect on the viability of Lactobacillus casei and Lactobacillus plantarum
10.1002/fsn3.2250 · 2021 · External reference
Functional yogurt, enriched and probiotic: A focus on human health
10.1016/j.clnesp.2023.08.005 · 2023 · External reference
Application of inulin in cheese as prebiotic, fat replacer and texturizer: A review
10.1016/j.carbpol.2014.11.029 · 2015 · External reference
The prebiotic potential of inulin-type fructans: A systematic review
10.1093/advances/nmab119 · 2022 · External reference
Unresolved reference
External reference
Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids
10.1093/jaoac/77.2.421 · 1994 · External reference
Unresolved reference
External reference
Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent
10.1016/s0076-6879(99)99017-1 · 1999 · External reference
Roasting-related changes in oxidative stability and antioxidant capacity of apricot kernel oil
10.1007/s11746-009-1518-9 · 2010 · External reference
The conversion of procyanidins and prodelphinidins to cyanidin and delphinidin
10.1016/s0031-9422(00)94533-3 · 1985 · External reference
Combined confocal microscopy and large deformation analysis of emulsion filled gels and stirred acid milk gels
10.1016/j.foostr.2013.12.001 · 2014 · External reference
Use of a free radical method to evaluate antioxidant activity
1995 · External reference
Protein-stabilized nanoemulsions and emulsions: Comparison of physicochemical stability, lipid oxidation, and lipase digestibility
10.1021/jf103511v · 2011 · External reference
Unresolved reference
External reference
A comparison of selected quality characteristics of yoghurts prepared from thermosonicated and conventionally heated milks
10.1016/j.foodchem.2009.08.025 · 2010 · External reference
Unresolved reference
External reference
Unresolved reference
External reference
Emulsifier adsorption kinetics influences drop deformation and breakup in turbulent emulsification
10.1039/d3sm01213a · 2023 · External reference
Advances in emulsion stability: A review on mechanisms, role of emulsifiers, and applications in food
10.1016/j.fochx.2025.102792 · 2025 · External reference
10.3390/foods13101545
10.3390/foods13101545 · External reference
Innovations and stability challenges in food emulsions
10.1039/d4fb00201f · 2025 · External reference
Stabilization of oil-water interface by non-interfacial adsorbed native starch granules using depletion attraction
10.1016/j.foodhyd.2024.110330 · 2024 · External reference
Interfacial mechanisms, environmental influences, and applications of polysaccharide-based emulsions: A review
10.1016/j.ijbiomac.2024.139420 · 2025 · External reference
Destabilization of oil-in-water emulsions: Influences of interfacial assembly of octenyl succinic anhydride starch and chitosan
10.1016/j.foodhyd.2023.108832 · 2023 · External reference
10.1016/b978-0-323-96102-8.00017-6
10.1016/b978-0-323-96102-8.00017-6 · External reference
Effect of oil content and emulsifier type on the properties and antioxidant activity of sea buckthorn oil-in-water emulsions
10.1155/2020/1540925 · 2020 · External reference
Contrasting effects of phase-oriented antioxidant localization on oxidative resistance and physical stability of double emulsions
10.1038/s41538-026-00716-8 · 2026 · External reference
Lipid oxidation in emulsions: New insights from the past two decades
10.1016/j.plipres.2024.101275 · 2024 · External reference
Mechanistic principles of lipid oxidation: From hydroperoxide formation to secondary oxidation reactions
10.1093/bbb/zbag053 · 2026 · External reference
Effects of three polyphenols with different numbers of phenolic hydroxyls on the structural and interfacial properties and lipid-protein co-oxidation of oil body emulsions
10.1016/j.foodhyd.2024.110077 · 2024 · External reference
10.3390/antiox13050593
10.3390/antiox13050593 · External reference
10.3390/ijms26199637
10.3390/ijms26199637 · External reference
Quality evaluation and storage test for capsaicin-fortified yogurt based on the multilayer nanoemulsion system
10.1007/s10068-023-01386-y · 2023 · External reference
Unresolved reference
External reference
Unresolved reference
External reference
Influence of fat substitution by inulin on fermentation process and physical properties of set yoghurt evaluated by an optical sensor
10.1016/j.fbp.2020.07.020 · 2020 · External reference
Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets
10.1016/j.foodhyd.2011.12.017 · 2012 · External reference
Structure, rheology, and functionality of emulsion-filled gels: Effect of various oil body concentrations and interfacial compositions
10.1016/j.fochx.2022.100509 · 2022 · External reference
Effect of the addition of an emulgel based on whey protein isolate-alginate-inulin complex on the physicochemical and textural properties of reduced-fat set yoghurt
10.1111/ijfs.16678 · 2023 · External reference
10.3390/app10124317
10.3390/app10124317 · External reference
Targeting interfacial location of phenolic antioxidants in emulsions: Strategies and benefits
10.1146/annurev-food-060721-021636 · 2023 · External reference
A comprehensive review on polarity, partitioning, and interactions of phenolic antioxidants at the oil–water interface of food emulsions
10.1111/1541-4337.12792 · 2021 · External reference
10.3390/colloids6040079
10.3390/colloids6040079 · External reference
10.3390/molecules28052288
10.3390/molecules28052288 · External reference
Reprint of “Hurdles and pitfalls in measuring antioxidant efficacy: A critical evaluation of ABTS, DPPH, and ORAC assays”
10.1016/j.jff.2015.05.024 · 2015 · External reference
10.3390/antiox9080709
10.3390/antiox9080709 · External reference
10.3390/molecules27206843
10.3390/molecules27206843 · External reference
Antioxidant activity applying an improved ABTS radical cation decolorization assay
10.1016/s0891-5849(98)00315-3 · 1999 · External reference
Oxidative changes in lipids, proteins, and antioxidants in yogurt during the shelf life
10.1002/fsn3.493 · 2017 · External reference
Perspectives on the yogurt rheology
10.1016/j.ijbiomac.2024.130428 · 2024 · External reference
A review of processing techniques and rheological properties of yogurts
10.1111/jtxs.70006 · 2025 · External reference
Impact of gelation conditions and structural breakdown on the physical and sensory properties of stirred yogurts
10.3168/jds.s0022-0302(06)72310-4 · 2006 · External reference
10.3390/foods14132252
10.3390/foods14132252 · External reference
10.3390/gels2030022
10.3390/gels2030022 · External reference
Heat-set whey protein emulsion gels: Role of active and inactive filler particles
10.1080/01932699908943787 · 1999 · External reference
Inulin as texture modifier in dairy products
10.1016/j.foodhyd.2011.04.012 · 2011 · External reference
Influence of different functional ingredients on physical properties, rheology, tribology, and oral perceptions of no-fat stirred yoghurt
10.1111/jtxs.12307 · 2018 · External reference
10.3390/s22218348
10.3390/s22218348 · External reference
Studying stirred yogurt microstructure and its correlation to physical properties: A review
10.1016/j.foodhyd.2021.106970 · 2021 · External reference
Formation and physical properties of acid milk gels: A review
10.1016/s0963-9969(98)00015-5 · 1997 · External reference
Effect of stirring operations on changes in physical and rheological properties of nonfat yogurts during storage
10.3168/jds.2019-16434 · 2020 · External reference
The effect of vegetable oil pre-emulsified with whey protein and pectin on physicochemical properties and microstructure of low-fat yogurt
10.1111/1750-3841.16583 · 2023 · External reference
Rheology of dairy foods that gel, stretch, and fracture
10.3168/jds.s0022-0302(00)75062-4 · 2000 · External reference
10.1016/b978-0-12-823983-4.00020-0
10.1016/b978-0-12-823983-4.00020-0 · External reference
Textural and rheological properties of yoghurt: A review
2016 · External reference
Characterization of yogurts made with milk solids nonfat by rheological behavior and nuclear magnetic resonance spectroscopy
10.1016/j.jfda.2016.04.002 · 2016 · External reference
Microbiological, chemical and rheological properties of low-fat set yoghurt produced with exopolysaccharide-producing Bifidobacterium strains
10.1016/j.foodres.2012.11.016 · 2013 · External reference
Carbohydrate-protein hydrogels as fat replacers: Design criteria and benchmarking against full-fat systems
10.1111/1541-4337.70494 · 2026 · External reference
Analysis of protein-network formation of different vegetable proteins during emulsification to produce solid fat substitutes
10.1007/s11694-020-00767-9 · 2021 · External reference
Application of whey protein emulsion gel microparticles as fat replacers in low-fat yogurt: Applicability of vegetable oil as the oil phase
10.3168/jds.2022-22314 · 2022 · External reference
Review on fat replacement using protein-based microparticulated powders or microgels: A textural perspective
10.1016/j.tifs.2020.10.032 · 2020 · External reference
10.3390/gels9060473
10.3390/gels9060473 · External reference
10.3390/polym16111492
10.3390/polym16111492 · External reference
Effect of inulin on rheological properties and emulsion stability of a reduced-fat salad dressing
10.1155/2024/4229514 · 2024 · External reference
Dynamic viscoelastic properties of thermally induced whey protein isolate gels with added lecithin
10.1016/s0268-005x(99)00006-5 · 1999 · External reference
10.3390/gels11121003
10.3390/gels11121003 · External reference
Review on factors affecting and control of post-acidification in yoghurt and related products
10.1016/j.tifs.2021.01.057 · 2021 · External reference
Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria
10.3168/jds.2013-7551 · 2014 · External reference
Probiotic viability in yoghurt: A review of influential factors
10.1016/j.idairyj.2020.104793 · 2020 · External reference
Variation, viability and validity of bifidobacteria in fermented milk products
10.1016/j.foodcont.2013.06.016 · 2013 · External reference
10.3389/fmicb.2020.01662
10.3389/fmicb.2020.01662 · External reference
10.20944/preprints202105.0208.v1
10.20944/preprints202105.0208.v1 · External reference
Nano-engineered yogurt as a functional delivery platform: From encapsulation technologies to personalized nutrition
10.1002/efd2.70167 · ExternalCitation · doi-reference
Effect of fatty acids and tocopherols on the oxidative stability of vegetable oils
10.1002/ejlt.200600090 · ExternalCitation · doi-reference
Fortifying probiotic yogurt with free and microencapsulated extract of Tragopogon collinus and its effect on the viability of Lactobacillus casei and Lactobacillus plantarum
10.1002/fsn3.2250 · ExternalCitation · doi-reference
Oxidative changes in lipids, proteins, and antioxidants in yogurt during the shelf life
10.1002/fsn3.493 · ExternalCitation · doi-reference
Quality evaluation and storage test for capsaicin-fortified yogurt based on the multilayer nanoemulsion system
10.1007/s10068-023-01386-y · ExternalCitation · doi-reference
Analysis of protein-network formation of different vegetable proteins during emulsification to produce solid fat substitutes
10.1007/s11694-020-00767-9 · ExternalCitation · doi-reference
Roasting-related changes in oxidative stability and antioxidant capacity of apricot kernel oil
10.1007/s11746-009-1518-9 · ExternalCitation · doi-reference
10.1016/b978-0-12-823983-4.00020-0
10.1016/b978-0-12-823983-4.00020-0 · ExternalCitation · doi-reference
10.1016/b978-0-323-96102-8.00017-6
10.1016/b978-0-323-96102-8.00017-6 · ExternalCitation · doi-reference
10.1016/b978-1-893997-94-3.50021-0
10.1016/b978-1-893997-94-3.50021-0 · ExternalCitation · doi-reference
Açaí (Euterpe oleracea Martius) supplementation improves oxidative stress biomarkers in liver tissue of dams fed a high-fat diet and increases antioxidant enzymes’ gene expression in offspring
10.1016/j.biopha.2021.111627 · ExternalCitation · doi-reference
Application of inulin in cheese as prebiotic, fat replacer and texturizer: A review
10.1016/j.carbpol.2014.11.029 · ExternalCitation · doi-reference
Functional yogurt, enriched and probiotic: A focus on human health
10.1016/j.clnesp.2023.08.005 · ExternalCitation · doi-reference
Influence of fat substitution by inulin on fermentation process and physical properties of set yoghurt evaluated by an optical sensor
10.1016/j.fbp.2020.07.020 · ExternalCitation · doi-reference
Structure, rheology, and functionality of emulsion-filled gels: Effect of various oil body concentrations and interfacial compositions
10.1016/j.fochx.2022.100509 · ExternalCitation · doi-reference
Advances in emulsion stability: A review on mechanisms, role of emulsifiers, and applications in food
10.1016/j.fochx.2025.102792 · ExternalCitation · doi-reference
A comparison of selected quality characteristics of yoghurts prepared from thermosonicated and conventionally heated milks
10.1016/j.foodchem.2009.08.025 · ExternalCitation · doi-reference
Variation, viability and validity of bifidobacteria in fermented milk products
10.1016/j.foodcont.2013.06.016 · ExternalCitation · doi-reference
Inulin as texture modifier in dairy products
10.1016/j.foodhyd.2011.04.012 · ExternalCitation · doi-reference
Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets
10.1016/j.foodhyd.2011.12.017 · ExternalCitation · doi-reference
Studying stirred yogurt microstructure and its correlation to physical properties: A review
10.1016/j.foodhyd.2021.106970 · ExternalCitation · doi-reference
Destabilization of oil-in-water emulsions: Influences of interfacial assembly of octenyl succinic anhydride starch and chitosan
10.1016/j.foodhyd.2023.108832 · ExternalCitation · doi-reference
Effects of three polyphenols with different numbers of phenolic hydroxyls on the structural and interfacial properties and lipid-protein co-oxidation of oil body emulsions
10.1016/j.foodhyd.2024.110077 · ExternalCitation · doi-reference
Stabilization of oil-water interface by non-interfacial adsorbed native starch granules using depletion attraction
10.1016/j.foodhyd.2024.110330 · ExternalCitation · doi-reference
Microbiological, chemical and rheological properties of low-fat set yoghurt produced with exopolysaccharide-producing Bifidobacterium strains
10.1016/j.foodres.2012.11.016 · ExternalCitation · doi-reference
Incorporation of water-in-oil-in-water (W1/O/W2) double emulsion in a set-type yogurt model
10.1016/j.foodres.2017.08.027 · ExternalCitation · doi-reference
Combined confocal microscopy and large deformation analysis of emulsion filled gels and stirred acid milk gels
10.1016/j.foostr.2013.12.001 · ExternalCitation · doi-reference
Probiotic viability in yoghurt: A review of influential factors
10.1016/j.idairyj.2020.104793 · ExternalCitation · doi-reference
Perspectives on the yogurt rheology
10.1016/j.ijbiomac.2024.130428 · ExternalCitation · doi-reference
Interfacial mechanisms, environmental influences, and applications of polysaccharide-based emulsions: A review
10.1016/j.ijbiomac.2024.139420 · ExternalCitation · doi-reference
Characterization of yogurts made with milk solids nonfat by rheological behavior and nuclear magnetic resonance spectroscopy
10.1016/j.jfda.2016.04.002 · ExternalCitation · doi-reference
Reprint of “Hurdles and pitfalls in measuring antioxidant efficacy: A critical evaluation of ABTS, DPPH, and ORAC assays”
10.1016/j.jff.2015.05.024 · ExternalCitation · doi-reference
Lipid oxidation in emulsions: New insights from the past two decades
10.1016/j.plipres.2024.101275 · ExternalCitation · doi-reference
Supercritical CO2 extraction of açaí (Euterpe oleracea) berry oil: Global yield, fatty acids, allelopathic activities, and determination of phenolic and anthocyanins total compounds in the residual pulp
10.1016/j.supflu.2015.10.006 · ExternalCitation · doi-reference
Review on fat replacement using protein-based microparticulated powders or microgels: A textural perspective
10.1016/j.tifs.2020.10.032 · ExternalCitation · doi-reference
Review on factors affecting and control of post-acidification in yoghurt and related products
10.1016/j.tifs.2021.01.057 · ExternalCitation · doi-reference
The conversion of procyanidins and prodelphinidins to cyanidin and delphinidin
10.1016/s0031-9422(00)94533-3 · ExternalCitation · doi-reference
Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent
10.1016/s0076-6879(99)99017-1 · ExternalCitation · doi-reference
Dynamic viscoelastic properties of thermally induced whey protein isolate gels with added lecithin
10.1016/s0268-005x(99)00006-5 · ExternalCitation · doi-reference
Antioxidant activity applying an improved ABTS radical cation decolorization assay
10.1016/s0891-5849(98)00315-3 · ExternalCitation · doi-reference
Formation and physical properties of acid milk gels: A review
10.1016/s0963-9969(98)00015-5 · ExternalCitation · doi-reference
Nanoencapsulation of vitamin D3 by the emulsion inversion point method for enrichment of coconut yogurts
10.1021/acsfoodscitech.2c00276 · ExternalCitation · doi-reference
Protein-stabilized nanoemulsions and emulsions: Comparison of physicochemical stability, lipid oxidation, and lipase digestibility
10.1021/jf103511v · ExternalCitation · doi-reference
Lipids and lipid-based formulations: Optimizing the oral delivery of lipophilic drugs
10.1038/nrd2197 · ExternalCitation · doi-reference
Contrasting effects of phase-oriented antioxidant localization on oxidative resistance and physical stability of double emulsions
10.1038/s41538-026-00716-8 · ExternalCitation · doi-reference
Emulsifier adsorption kinetics influences drop deformation and breakup in turbulent emulsification
10.1039/d3sm01213a · ExternalCitation · doi-reference
Innovations and stability challenges in food emulsions
10.1039/d4fb00201f · ExternalCitation · doi-reference
Heat-set whey protein emulsion gels: Role of active and inactive filler particles
10.1080/01932699908943787 · ExternalCitation · doi-reference
Effect of Euterpe oleracea Mart. (Açaí) oil on dyslipidemia caused by Cocos nucifera L. saturated fat in Wistar rats
10.1089/jmf.2017.0027 · ExternalCitation · doi-reference
The prebiotic potential of inulin-type fructans: A systematic review
10.1093/advances/nmab119 · ExternalCitation · doi-reference
Mechanistic principles of lipid oxidation: From hydroperoxide formation to secondary oxidation reactions
10.1093/bbb/zbag053 · ExternalCitation · doi-reference
Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids
10.1093/jaoac/77.2.421 · ExternalCitation · doi-reference
Nanoliposomes coencapsulating curcumin and vitamin D3 produced by hydration of proliposomes: Effects of the phospholipid composition on the physicochemical characteristics of vesicles and after incorporation in yoghurts
10.1111/1471-0307.12729 · ExternalCitation · doi-reference
A comprehensive review on polarity, partitioning, and interactions of phenolic antioxidants at the oil–water interface of food emulsions
10.1111/1541-4337.12792 · ExternalCitation · doi-reference
Carbohydrate-protein hydrogels as fat replacers: Design criteria and benchmarking against full-fat systems
10.1111/1541-4337.70494 · ExternalCitation · doi-reference
The effect of vegetable oil pre-emulsified with whey protein and pectin on physicochemical properties and microstructure of low-fat yogurt
10.1111/1750-3841.16583 · ExternalCitation · doi-reference
Effect of the addition of an emulgel based on whey protein isolate-alginate-inulin complex on the physicochemical and textural properties of reduced-fat set yoghurt
10.1111/ijfs.16678 · ExternalCitation · doi-reference
Influence of different functional ingredients on physical properties, rheology, tribology, and oral perceptions of no-fat stirred yoghurt
10.1111/jtxs.12307 · ExternalCitation · doi-reference
A review of processing techniques and rheological properties of yogurts
10.1111/jtxs.70006 · ExternalCitation · doi-reference
Targeting interfacial location of phenolic antioxidants in emulsions: Strategies and benefits
10.1146/annurev-food-060721-021636 · ExternalCitation · doi-reference
Effect of oil content and emulsifier type on the properties and antioxidant activity of sea buckthorn oil-in-water emulsions
10.1155/2020/1540925 · ExternalCitation · doi-reference
Preparation and functional properties of synbiotic yogurt fermented with Lactobacillus brevis PML1 derived from a fermented cereal-dairy product
10.1155/2021/1057531 · ExternalCitation · doi-reference
Effect of inulin on rheological properties and emulsion stability of a reduced-fat salad dressing
10.1155/2024/4229514 · ExternalCitation · doi-reference
10.20944/preprints202105.0208.v1
10.20944/preprints202105.0208.v1 · ExternalCitation · doi-reference
10.20944/preprints202307.1305.v1
10.20944/preprints202307.1305.v1 · ExternalCitation · doi-reference
Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria
10.3168/jds.2013-7551 · ExternalCitation · doi-reference
Effect of stirring operations on changes in physical and rheological properties of nonfat yogurts during storage
10.3168/jds.2019-16434 · ExternalCitation · doi-reference
Application of whey protein emulsion gel microparticles as fat replacers in low-fat yogurt: Applicability of vegetable oil as the oil phase
10.3168/jds.2022-22314 · ExternalCitation · doi-reference
Rheology of dairy foods that gel, stretch, and fracture
10.3168/jds.s0022-0302(00)75062-4 · ExternalCitation · doi-reference
Impact of gelation conditions and structural breakdown on the physical and sensory properties of stirred yogurts
10.3168/jds.s0022-0302(06)72310-4 · ExternalCitation · doi-reference
Properties of emulsions stabilized with milk proteins: Overview of some recent developments
10.3168/jds.s0022-0302(97)76218-0 · ExternalCitation · doi-reference
10.3389/fmicb.2020.01662
10.3389/fmicb.2020.01662 · ExternalCitation · doi-reference
10.3389/fnut.2024.1385877
10.3389/fnut.2024.1385877 · ExternalCitation · doi-reference
10.3390/antiox13050593
10.3390/antiox13050593 · ExternalCitation · doi-reference
10.3390/antiox9080709
10.3390/antiox9080709 · ExternalCitation · doi-reference
10.3390/app10124317
10.3390/app10124317 · ExternalCitation · doi-reference
10.3390/biom10060813
10.3390/biom10060813 · ExternalCitation · doi-reference
Açaí (Euterpe oleracea Mart.) seed oil and its nanoemulsion: Chemical characterisation, toxicity evaluation, antioxidant and anticancer activities
10.3390/cimb46050235 · ExternalCitation · doi-reference
10.3390/colloids6040079
10.3390/colloids6040079 · ExternalCitation · doi-reference
10.3390/foods12010086
10.3390/foods12010086 · ExternalCitation · doi-reference
10.3390/foods13030426
10.3390/foods13030426 · ExternalCitation · doi-reference
10.3390/foods13101545
10.3390/foods13101545 · ExternalCitation · doi-reference
10.3390/foods13172819
10.3390/foods13172819 · ExternalCitation · doi-reference
10.3390/foods14132252
10.3390/foods14132252 · ExternalCitation · doi-reference
10.3390/gels11121003
10.3390/gels11121003 · ExternalCitation · doi-reference
10.3390/gels2030022
10.3390/gels2030022 · ExternalCitation · doi-reference
10.3390/gels9060473
10.3390/gels9060473 · ExternalCitation · doi-reference
10.3390/ijms26199637
10.3390/ijms26199637 · ExternalCitation · doi-reference
10.3390/molecules27206843
10.3390/molecules27206843 · ExternalCitation · doi-reference
10.3390/molecules28052288
10.3390/molecules28052288 · ExternalCitation · doi-reference
10.3390/polym16111492
10.3390/polym16111492 · ExternalCitation · doi-reference
10.3390/pr13092705
10.3390/pr13092705 · ExternalCitation · doi-reference
10.3390/s22218348
10.3390/s22218348 · ExternalCitation · doi-reference