Work

Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties

Year: 2018

Type: article

Source: Food Research International

DOI: 10.1016/j.foodres.2018.10.019

Authors: Artur J. Martins, Pedro Silva, Filipe Maciel, Lorenzo M. Pastrana, Rosiane Lopes Cunha, Miguel A. Cerqueira, António A. Vicente

Institutions: International Iberian Nanotechnology Laboratory, University of Minho, Universidade Estadual de Campinas (UNICAMP)

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: bronze

Funders: Conselho Nacional de Desenvolvimento Científico e Tecnológico, European Regional Development Fund, European Social Fund

Awards: G106282648, G113312660, G1323398969, G1888088267, G2426432956, G3475518853, G4438393294, G5450736837, G6525863555, G8312545663, G8885689181

OpenAlex ID: W2897813376

FWCI: 5.649

Cites: 30

Cited by: 233

Related to: 10