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Saltiness perception in gel-based food systems (gels and emulsion-filled gels).
Crit Rev Food Sci Nutr. 2023 Nov 7:1-18. doi: 10.1080/10408398.2023.2276331. Online ahead of print.
Crit Rev Food Sci Nutr. 2023.
PMID: 37933819
Review.
Encapsulation of Beta-carotene in Lipid Microparticles Stabilized with Hydrolyzed Soy Protein Isolate: Production Parameters, Alpha-tocopherol Coencapsulation and Stability Under Stress Conditions.
Brito-Oliveira TC, Molina CV, Netto FM, Pinho SC.
Brito-Oliveira TC, et al.
J Food Sci. 2017 Mar;82(3):659-669. doi: 10.1111/1750-3841.13642. Epub 2017 Feb 9.
J Food Sci. 2017.
PMID: 28182846
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Stability of curcumin encapsulated in solid lipid microparticles incorporated in cold-set emulsion filled gels of soy protein isolate and xanthan gum.
Brito-Oliveira TC, Bispo M, Moraes ICF, Campanella OH, Pinho SC.
Brito-Oliveira TC, et al.
Food Res Int. 2017 Dec;102:759-767. doi: 10.1016/j.foodres.2017.09.071. Epub 2017 Sep 28.
Food Res Int. 2017.
PMID: 29196009
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