Search Results - Grossi Bovi Karatay, Graziele

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  1. 1
    Effect of Potato Starch Hydrogel:Glycerol Monostearate Oleogel Ratio on the Physico-Rheological Properties of Bigels

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

    Published in Gels
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  2. 2
    High internal phase emulsions stabilized by the lentil protein isolate (Lens culinaris)

    High internal phase emulsions stabilized by the lentil protein isolate (Lens culinaris) by 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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  3. 3
    Lentil protein isolate (Lens culinaris) subjected to ultrasound treatment combined or not with heat-treatment: structural characterization and ability to stabilize high internal phase emulsions

    Lentil protein isolate (Lens culinaris) subjected to ultrasound treatment combined or not with heat-treatment: structural characterization and ability to stabilize high internal ph... by 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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  4. 4
    Storage Stability of Conventional and High Internal Phase Emulsions Stabilized Solely by Chickpea Aquafaba

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

    Published in Foods
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  5. 5
    Chickpea Aquafaba-Based Emulsions as a Fat Replacer in Pound Cake: Impact on Cake Properties and Sensory Analysis

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

    Published in Foods
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  6. 6
    Thermo-induced changes in the structure of lentil protein isolate (Lens culinaris) to stabilize high internal phase emulsions

    Thermo-induced changes in the structure of lentil protein isolate (Lens culinaris) to stabilize high internal phase emulsions by 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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