publicações selecionadas
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artigo académico
- Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes. Gels. 2020
- Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages. Journal of the Science of Food and Agriculture. 2020
- Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics. African Journal of Biotechnology. 2019
- Omega-3 and Polyunsaturated Fatty Acids-Enriched Hamburgers Using Sterol-Based Oleogels. European Journal of Lipid Science and Technology. 2019
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documento
- Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages. Journal of the Science of Food and Agriculture. 2020
- Omega-3 and poly-unsaturated fatty acids-enriched hamburgers using sterol-based oleogels. European Journal of Lipid Science and Technology. 2019