SALVINO, SAMUELE
SALVINO, SAMUELE
Dipartimento di Ingegneria Informatica, Modellistica, Elettronica e Sistemistica
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Rheological, thermal and spectroscopic investigation of olive oil-based oleogels as fat phase for food emulsions
2021-01-01 Salvino, S.; Lupi, F. R.; Baldino, N.; Fischer, P.; Gabriele, D.
Simultaneous microstructural and rheological study of olive oil-based organogels as fat phase for shortenings and emulsions
2019-01-01 Salvino, Samuele; Lupi, F. R.; Baldino, N.; Gabriele, D.
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Rheological, thermal and spectroscopic investigation of olive oil-based oleogels as fat phase for food emulsions | 1-gen-2021 | Salvino, S.; Lupi, F. R.; Baldino, N.; Fischer, P.; Gabriele, D. | |
| Simultaneous microstructural and rheological study of olive oil-based organogels as fat phase for shortenings and emulsions | 1-gen-2019 | Salvino, Samuele; Lupi, F. R.; Baldino, N.; Gabriele, D. |