- ORCID iD
-
0000-0003-0193-1459
Show
Sort by
-
Using 1H and 23Na NMR relaxometry as a novel tool to monitor the moisture and salt distribution in commercial low-moisture part skim mozzarella
-
- Journal Article
- A1
- open access
Rheo-NMR to investigate fat crystallization under shear
-
- Journal Article
- A1
- open access
Impact of freezing on the physicochemical and functional properties of low-moisture part-skim mozzarella
-
Production of reduced‐fat whipped toppings by solid fat‐based W/O/W double emulsions : proof of concept
-
Impact of freezing on the physicochemical and functional properties of low-moisture part-skim mozzarella