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Oleogelation of extra virgin olive oil by different gelators affects lipid digestion and polyphenol bioaccessibility.
Food Res Int. 2023 Nov;173(Pt 1):113239. doi: 10.1016/j.foodres.2023.113239. Epub 2023 Jul 6.
Food Res Int. 2023.
PMID: 37803552
Free article.
Role of the polyphenol content on the structuring behavior of liposoluble gelators in extra virgin olive oil.
Ciuffarin F, Alongi M, Peressini D, Barba L, Lucci P, Calligaris S.
Ciuffarin F, et al.
Food Chem. 2023 Jun 30;412:135572. doi: 10.1016/j.foodchem.2023.135572. Epub 2023 Jan 25.
Food Chem. 2023.
PMID: 36724719
Free article.
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Unraveling the role of probiotics in affecting the structure of monoglyceride gelled emulsions: A low-field 1H NMR study.
Melchior S, Carini E, Gigliotti M, Ciuffarin F, Marino M, Innocente N, Nicoli MC, Calligaris S.
Melchior S, et al. Among authors: ciuffarin f.
Curr Res Food Sci. 2024 Mar 28;8:100724. doi: 10.1016/j.crfs.2024.100724. eCollection 2024.
Curr Res Food Sci. 2024.
PMID: 38617093
Free PMC article.
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Effect of moderate hydrostatic pressure on crystallization of palm kernel stearin-sunflower oil model systems.
Basso F, Ciuffarin F, Chiodetti M, Alinovi M, Carini E, Barba L, Manzocco L, Nicoli MC, Calligaris S.
Basso F, et al. Among authors: ciuffarin f.
Curr Res Food Sci. 2024 Feb 16;8:100700. doi: 10.1016/j.crfs.2024.100700. eCollection 2024.
Curr Res Food Sci. 2024.
PMID: 38435277
Free PMC article.
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