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Publications in Food Science

Whey Protein Microgel Particles as Stabilizers of Waxy Corn Starch + Locust Bean Gum Water-In-Water Emulsions

Food Hydrocolloids

Chemical Engineering

English

Composite Whey Protein–cellulose Nanocrystals at Oil-Water Interface: Towards Delaying Lipid Digestion

Food Hydrocolloids

Chemical Engineering

English

Elicitation Formats and the WTA/WTP Gap: A Study of Climate Neutral Foods

Political Science

English

Structured Biopolymer-Based Delivery Systems for Encapsulation, Protection, and Release of Lipophilic Compounds

Food Hydrocolloids

Chemical Engineering

English

Modeling Heterogeneity in Consumer Preferences for Select Food Safety Attributes in China

Political Science

English

Toughening and Stiffening of Starch Food Extrudates Through the Addition of Cellulose Fibres and Minerals

Food Hydrocolloids

Chemical Engineering

English

Influence of Marine Hydrocolloids on Extruded and Native Wheat Flour Pastes and Gels

Food Hydrocolloids

Chemical Engineering

English

Connected We Stand: A Network Perspective on Trade and Global Food Security

Political Science

English

Export Behavior of Italian Food Firms: Does Product Quality Matter?

Political Science

English

Production of Water Soluble Quercetin Formulations by Pressurized Ethyl Acetate-In-Water Emulsion Technique Using Natural Origin Surfactants

Food Hydrocolloids

Chemical Engineering

English