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Publications by Tatyane Pereira Poltronieri
Physical Properties of Structured Lipids From Lard and Soybean Oil Produced by Enzymatic Interesterification
Food Science and Technology
Biotechnology
Food Science
Related publications
Extraction and Enzymatic Modification of Functional Lipids From Soybean Oil Deodorizer Distillate
Genetic Improvement of Olives, Enzymatic Extraction and Interesterification of Olive Oil
Novel Synthetic-Based Drilling Fluid Through Enzymatic Interesterification of Canola Oil
International Journal of Chemical Engineering
Chemical Engineering
Structured Microparticles With Tailored Properties Produced by Membrane Emulsification
Advances in Colloid and Interface Science
Surfaces
Colloid
Interfaces
Theoretical Chemistry
Surface Chemistry
Physical
Physical Chemical Properties and Kinetics of Redox Processes in Water/Soybean Oil Microemulsions
Journal of the Brazilian Chemical Society
Chemistry
Physical Properties of Inverse-Phosphocholine Lipids
Biophysical Journal
Biophysics
Conformational and Functional Properties of Soybean Proteins Produced by Extrusion-Hydrolysis Approach
International Journal of Analytical Chemistry
Analytical Chemistry
Properties of Oil Sorbent Material Produced From Kenaf Fiber
International Journal of Environmental Science and Development
Environmental Science
Optimisation of Enzymatic Directed Interesterification of Palm Oil for High Yield of Triunsaturated Triacylglycerol Using Response Surface Methodology
Journal of Oil Palm Research
Renewable Energy
Crop Science
Food Science
Sustainability
Biomaterials
Agronomy
the Environment
