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Humectability and physical properties of hydroxypropyl methylcellulose coatings with liposome-cellulose nanofibers: Food application.
Carbohydr Polym. 2020 Mar 1;231:115702. doi: 10.1016/j.carbpol.2019.115702. Epub 2019 Dec 4.
Carbohydr Polym. 2020.
PMID: 31888827
Double emulsions with olive leaves extract as fat replacers in meat systems with high oxidative stability.
Robert P, Zamorano M, González E, Silva-Weiss A, Cofrades S, Giménez B.
Robert P, et al. Among authors: zamorano m.
Food Res Int. 2019 Jun;120:904-912. doi: 10.1016/j.foodres.2018.12.014. Epub 2018 Dec 12.
Food Res Int. 2019.
PMID: 31000312
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Influence of process temperature on drying kinetics, physicochemical properties and antioxidant capacity of the olive-waste cake.
Uribe E, Lemus-Mondaca R, Vega-Gálvez A, Zamorano M, Quispe-Fuentes I, Pasten A, Di Scala K.
Uribe E, et al. Among authors: zamorano m.
Food Chem. 2014 Mar 15;147:170-6. doi: 10.1016/j.foodchem.2013.09.121. Epub 2013 Oct 1.
Food Chem. 2014.
PMID: 24206701
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