Sfoglia per Rivista FOOD HYDROCOLLOIDS
Mostrati risultati da 1 a 9 di 9
Combination of empirical and fundamental rheology for the characterization of dough from wheat flours with different extraction rate
2024-01-01 Iacovino, Silvio; Trivisonno, Maria Carmela; Messia, Maria Cristina; Cuomo, Francesca; Lopez, Francesco; Marconi, Emanuele
Effect of additives on chia mucilage suspensions: A rheological approach
2020-01-01 Cuomo, F.; Iacovino, S.; Cinelli, G.; Messia, M. C.; Marconi, E.; Lopez, F.
Effect of the xanthan gum on the rheological properties of alginate hydrogels
2023-01-01 Cofelice, M.; Messia, M. C.; Marconi, E.; Cuomo, F.; Lopez, F.
Impact of edible surfactants on the oxidation of olive oil in water-in-oil emulsions
2007-01-01 Ambrosone, L; Mosca, M; Ceglie, Andrea
Impact of edile surfactants on the oxidation of olive oil in water-in-oil emulsions
2007-01-01 Ambrosone, Luigi; M., Mosca; AND A., Ceglie
Oxidation of Olive oil in water-in-oil emulsions
2006-01-01 Ambrosone, Luigi; M., Mosca; AND A., Ceglie
Oxidation of water emulsified olive oils
2006-01-01 Ambrosone, L; Mosca, M; Ceglie, Andrea
Protective action of lemongrass essential oil on mucilage from chia (Salvia hispanica) seeds
2020-01-01 Cuomo, F.; Iacovino, S.; Messia, M. C.; Sacco, P.; Lopez, F.
Structural characterization and physical ageing of mucilage from chia for food processing applications
2022-01-01 Ferraro, G.; Fratini, E.; Sacco, P.; Asaro, F.; Cuomo, F.; Donati, I.; Lopez, F.
Mostrati risultati da 1 a 9 di 9
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