Effect of Potato Starch Hydrogel:Glycerol Monostearate Oleogel Ratio on the Physico-Rheological Properties of Bigels von Alves Barroso, Lívia, Grossi Bovi Karatay, Graziele, Dupas Hubinger, Miriam

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High internal phase emulsions stabilized by the lentil protein isolate (Lens culinaris) von Galvão, Andrêssa Maria Medeiros Theóphilo, Vélez-Erazo, Eliana Marcela, Karatay, Graziele Grossi Bovi, Furtado, Guilherme de Figueiredo, Vidotto, Danilo C., Tavares, Guilherme M., Hubinger, Míriam Dupas

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Lentil protein isolate (Lens culinaris) subjected to ultrasound treatment combined or not with heat-treatment: structural characterization and ability to stabilize high internal ph... von Maria Medeiros Theóphilo Galvão, Andrêssa, Lamy Rasera, Mariana, de Figueiredo Furtado, Guilherme, Grossi Bovi Karatay, Graziele, M. Tavares, Guilherme, Dupas Hubinger, Míriam

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Chickpea Aquafaba-Based Emulsions as a Fat Replacer in Pound Cake: Impact on Cake Properties and Sensory Analysis von Grossi Bovi Karatay, Graziele, Rebellato, Ana Paula, Joy Steel, Caroline, Dupas Hubinger, Miriam

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Storage Stability of Conventional and High Internal Phase Emulsions Stabilized Solely by Chickpea Aquafaba von Grossi Bovi Karatay, Graziele, Medeiros Theóphilo Galvão, Andrêssa Maria, Dupas Hubinger, Miriam

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Thermo-induced changes in the structure of lentil protein isolate (Lens culinaris) to stabilize high internal phase emulsions von Galvão, Andrêssa Maria Medeiros Theóphilo, Freitas, João Cury, Karatay, Graziele Grossi Bovi, Furtado, Guilherme de Figueiredo, Rasera, Mariana Lamy, Tavares, Guilherme M., Hubinger, Míriam Dupas

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Oleogels Produced by Indirect Methods von Gravelle, Andrew J., Bovi Karatay, Graziele Grossi, Hubinger, Miriam Dupas

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