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Silicone/vegetable oil Janus emulsion: topological stability versus interfacial tensions and relative oil volumes.
J Colloid Interface Sci. 2015 Jul 1;449:31-7. doi: 10.1016/j.jcis.2014.09.028. Epub 2014 Oct 14.
J Colloid Interface Sci. 2015.
PMID: 25443127
Cross-linking proteins by laccase: Effects on the droplet size and rheology of emulsions stabilized by sodium caseinate.
Sato ACK, Perrechil FA, Costa AAS, Santana RC, Cunha RL.
Sato ACK, et al. Among authors: perrechil fa.
Food Res Int. 2015 Sep;75:244-251. doi: 10.1016/j.foodres.2015.06.010. Epub 2015 Jun 12.
Food Res Int. 2015.
PMID: 28454953
Free article.
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Preparation, characterization and in vitro digestibility of gellan and chitosan-gellan microgels.
Vilela JAP, Perrechil FA, Picone CSF, Sato ACK, Cunha RLD.
Vilela JAP, et al. Among authors: perrechil fa.
Carbohydr Polym. 2015 Mar 6;117:54-62. doi: 10.1016/j.carbpol.2014.09.019. Epub 2014 Sep 26.
Carbohydr Polym. 2015.
PMID: 25498608
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Interactions between pea protein and gellan gum for the development of plant-based structures.
Silva FG, Passerini ABS, Ozorio L, Picone CSF, Perrechil FA.
Silva FG, et al. Among authors: perrechil fa.
Int J Biol Macromol. 2024 Jan;255:128113. doi: 10.1016/j.ijbiomac.2023.128113. Epub 2023 Nov 15.
Int J Biol Macromol. 2024.
PMID: 37977459
Free article.
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