Patrícia Duque-Estrada
www.linkedin.com
0000-0002-4429-2055
Københavns Universitet
6 papers found
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Meat substitutes - past, present, and future of products available in Brazil: changes in the nutritional profile
Oxidative stability of soy proteins: From ground soybeans to structured products
Protein Oxidation and In Vitro Gastric Digestion of Processed Soy-Based Matrices
Double emulsions for iron encapsulation: is a high concentration of lipophilic emulsifier ideal for physical and chemical stability?
Protein Oxidation in Plant Protein-Based Fibrous Products: Effects of Encapsulated Iron and Process Conditions
Tayloring W/O/W emulsion composition for effective encapsulation: The role of PGPR in water transfer-induced swelling
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