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Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods
(Food Science and Technology International, 2015)
In-vitro digestion of high-oleic palm oil nanoliposomes prepared with unpurified soy lecithin: Physical stability and nano-liposome digestibilityDigestión in vitro de nanoliposomas de aceite de palma alto oleico preparados con lecitina de soja sin purificar: estabilidad física y digestibilidad de nanoliposomas
(Colloids and Surfaces A: Physicochemical and Engineering Aspects, 05/10/2021)
In-vitro digestion of high-oleic palm oil nanoliposomes prepared with unpurified soy lecithin: Physical stability and nano-liposome digestibilityDigestión in vitro de nanoliposomas de aceite de palma alto oleico preparados con lecitina de soja sin purificar: estabilidad física y digestibilidad de nanoliposomas
(Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2019)