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- 2015
- Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose mixtures and sweetened with stevia and thaumatin extracts
- Crystallization behavior of monoacylglycerols in a hydrophobic and a hydrophilic solvent
- Rheological characterization of gel-in-oil-in-gel type structured emulsions
- Biopolymer-based structuring of liquid oil into soft solids and oleogels using water-continuous emulsions as templates
- 2014
- Edible oleogels based on water soluble food polymers: preparation, characterization and potential application
- Polysaccharide-based oleogels prepared with an emulsion-templated approach
- A comparison of palm-based and lard shortenings on cookie dough properties and cookies quality
- Correlation between microstructure and hardness of formulated palmitic and lauric-based shortenings
- Influence of cocoa butter diacylglycerols on migration induced fat bloom in filled chocolates
- Consumption of raw or heated milk from different species: an evaluation of the nutritional and potential health benefits