3D printing of extended-release tablets of theophylline using hydroxypropyl methylcellulose (HPMC) hydrogels von Cheng, Yiliang, Qin, Hantang, Acevedo, Nuria C., Jiang, Xuepeng, Shi, Xiaolei

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Advances in our understanding of the structure and functionality of edible fats and fat mimetics von Marangoni, Alejandro G, van Duynhoven, John P. M, Acevedo, Nuria C, Nicholson, Reed A, Patel, Ashok R

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Determination of the Gelation Mechanism of Freeze–Thawed Hen Egg Yolk von Au, Carmen, Acevedo, Nuria C., Horner, Harry T., Wang, Tong

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Characterization of the Nanoscale in Triacylglycerol Crystal Networks von Acevedo, Nuria C, Marangoni, Alejandro G

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Effects of pre-heating soybean protein isolate and transglutaminase treatments on the properties of egg-soybean protein isolate composite gels von Zhang, Mengqi, Yang, Yanjun, Acevedo, Nuria C.

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Structure and functionality of nanostructured triacylglycerol crystal networks von Ramel, Pere R., Co, Edmund D., Acevedo, Nuria C., Marangoni, Alejandro G.

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Toward Nanoscale Engineering of Triacylglycerol Crystal Networks von Acevedo, Nuria C, Marangoni, Alejandro G

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Unsaturated Emulsifier-Mediated Modification of the Mechanical Strength and Oil Binding Capacity of a Model Edible Fat Crystallized under Shear von Acevedo, Nuria C, Block, Jane M, Marangoni, Alejandro G

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Development of a low resolution 1H NMR spectroscopic technique for the study of matrix mobility in fresh and freeze-thawed hen egg yolk von Au, Carmen, Wang, Tong, Acevedo, Nuria C.

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Cooling rate and dilution affect the nanostructure and microstructure differently in model fats von Maleky, Fatemeh, Acevedo, Nuria C., Marangoni, Alejandro G.

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Shear effects on the diffusive movement of oil in triacylglycerol networks von Acevedo, Nuria C, MacMillan, Bryce, Newling, Benedict, Marangoni, Alejandro G

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Synergistic effects of starch nanoparticles and chitin nanofibers on the stability of oil-in-water Pickering emulsions von Lee, Yeong-Sheng, Tarté, Rodrigo, Acevedo, Nuria C.

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Development of lecithin and stearic acid based oleogels and oleogel emulsions for edible semisolid applications von Gaudino, Nicole, Ghazani, Saeed Mirzaee, Clark, Stephanie, Marangoni, Alejandro G., Acevedo, Nuria C.

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Use of Reconstitued Yolk Systems To Study the Gelation Mechanism of Frozen–Thawed Hen Egg Yolk von Primacella, Monica, Wang, Tong, Acevedo, Nuria C

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Mechanical Response of Single Triacylglycerol Spherulites by Using Microcolloidal Probes von Yoshikawa, Hiroshi Y., Pink, David A., Acevedo, Nuria C., Peyronel, Fernanda, Marangoni, Alejandro G., Tanaka, Motomu

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Engineering the Functionality of Blends of Fully Hydrogenated and Non-Hydrogenated Soybean Oil by Addition of Emulsifiers von Acevedo, Nuria C, Marangoni, Alejandro G

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Kinetic study on photostability of retinyl palmitate entrapped in policosanol oleogels von Tian, Yixing, Acevedo, Nuria C.

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Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax von Wolfer, Taylor L., Acevedo, Nuria C., Prusa, Kenneth J., Sebranek, Joseph G., Tarté, Rodrigo

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Development of Novel Rice Bran Wax/Gelatin-Based Biphasic Edible Gels and Characterization of their Microstructural, Thermal, and Mechanical Properties von Saffold, Ariana C., Acevedo, Nuria C.

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Development of a low resolution (1)H NMR spectroscopic technique for the study of matrix mobility in fresh and freeze-thawed hen egg yolk von Au, Carmen, Wang, Tong, Acevedo, Nuria C

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