Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages von Franco, Daniel, Martins, Artur J., López-Pedrouso, María, Cerqueira, Miguel A., Purriños, Laura, Pastrana, Lorenzo M., Vicente, A. A., Zapata, Carlos, Lorenzo, José M.

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Edible oleogels: an opportunity for fat replacement in foods von Martins, Artur J., Vicente, A. A., Cunha, Rosiane L., Cerqueira, Miguel Ângelo Parente Ribeiro

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Oleogel-Based Systems for the Delivery of Bioactive Compounds in Foods von Pinto, Tiago C., Martins, Artur J., Pastrana, Lorenzo, Pereira, Maria C., Cerqueira, Miguel A.

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Influence of moderate electric fields on gelation of whey protein isolate von Rodrigues, Rui M., Martins, Artur J., Ramos, Oscar L., Malcata, F. Xavier, Teixeira, José A., Vicente, António A., Pereira, Ricardo N.

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Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics von Franco, Daniel, Martins, Artur J, López-Pedrouso, María, Purriños, Laura, Cerqueira, Miguel A, Vicente, António A, Pastrana, Lorenzo M, Zapata, Carlos, Lorenzo, José M

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Characterization of enriched meat-based pâté manufactured with oleogels as fat substitutes von Martins, Artur J., Lorenzo, José M., Franco, Daniel, Pateiro, Mirian, Domínguez, Rubén, Munekata, Paulo E. S., Pastrana, Lorenzo M., Vicente, A. A., Cunha, Rosiane L., Cerqueira, Miguel Ângelo Parente Ribeiro

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Gelation Behavior and Stability of Multicomponent Sterol-Based Oleogels von Martins, Artur J, Cerqueira, Fátima, Vicente, António A, Cunha, Rosiane L, Pastrana, Lorenzo M, Cerqueira, Miguel A

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Modulation and characterization of wax-based olive oil organogels in view of their application in the food industry von Silva, Pedro Miguel Peixoto, Martins, Artur J., Fasolin, Luiz Henrique, Vicente, A. A.

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Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties von Martins, Artur J., Silva, Pedro, Maciel, Filipe, Pastrana, Lorenzo M., Cunha, Rosiane Lopes, Cerqueira, Miguel A., Vicente, António A.

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Sterol-based oleogels characterization envisioning food applications von Martins, Artur J., Cerqueira, Miguel A., Pastrana, Lorenzo M., Cunha, Rosiane L., Vicente, A. A.

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Designing an antimicrobial film for wound applications incorporating bacteriophages and ε-poly-l-lysine von Pinto, Ana M., Pereira, Raquel, Martins, Artur J., Pastrana, Lorenzo M., Cerqueira, Miguel A., Sillankorva, Sanna

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Omega‐3 and Polyunsaturated Fatty Acids‐Enriched Hamburgers Using Sterol‐Based Oleogels von Martins, Artur J., Lorenzo, José M., Franco, Daniel, Vicente, António A., Cunha, Rosiane L., Pastrana, Lorenzo M., Quiñones, John, Cerqueira, Miguel A.

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Fortified beeswax oleogels: Effect of β-carotene on the gel structure and oxidative stability von Martins, Artur J., Cerqueira, Miguel A., Cunha, Rosiane L., Vicente, A. A.

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Beta-carotene-loaded Oleogels: Morphological analysis, cytotoxicity assessment, in vitro digestion and intestinal permeability von Martins, Artur J., Perdigão, Lara, Gonçalves, Catarina, Amado, Isabel R., Abreu, Cristiano S., Vicente, António A., Cunha, Rosiane L., Pastrana, Lorenzo M., Cerqueira, Miguel A.

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Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels von Okuro, Paula K, Martins, Artur J, Vicente, António A, Cunha, Rosiane L

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β-carotene and resveratrol loaded glycerol monostearate-based oleogels: Physicochemical characterization at low gelation concentrations von Barroso, Noádia G., Martins, Artur J., Júnior, Fernando D.O., Okuro, Paula K., Pereira, Rui C., Vicente, António A., Pastrana, Lorenzo M., Cunha, Rosiane L., Cerqueira, Miguel A.

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Oleogels for development of health-promoting food products von Martins, Artur J., Vicente, Antonio A., Pastrana, Lorenzo M., Cerqueira, Miguel A.

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Food additive manufacturing with lipid-based inks: Evaluation of phytosterol-lecithin oleogels von Oliveira, Sara M., Martins, Artur J., Fuciños, Pablo, Cerqueira, Miguel A., Pastrana, Lorenzo M.

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Beeswax organogels: Influence of gelator concentration and oil type in the gelation process von Martins, Artur J., Cerqueira, Miguel A., Fasolin, Luiz H., Cunha, Rosiane L., Vicente, António A.

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Food-grade bigels: Evaluation of hydrogel:oleogel ratio and gelator concentration on their physicochemical properties von Martins, Artur J., Guimarães, Ana, Fuciños, Pablo, Sousa, Pedro, Venâncio, Armando, Pastrana, Lorenzo M., Cerqueira, Miguel A.

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