1. 3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization. (October 2020) Authors: Vieira, Marta V.; Oliveira, Sara M.; Amado, Isabel R.; Fasolin, Luiz H.; Vicente, Antonio A.; Pastrana, Lorenzo M.; Fuciños, Pablo Journal: Food hydrocolloids Issue: Volume 107(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Beeswax organogels: Influence of gelator concentration and oil type in the gelation process. (June 2016) Authors: Martins, Artur J.; Cerqueira, Miguel A.; Fasolin, Luiz H.; Cunha, Rosiane L.; Vicente, António A. Journal: Food research international Issue: Volume 84(2016:Jun.) Page Start: 170 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Characterisation of soy extract processed under different drying methods and extraction conditions. (16th October 2012) Authors: Fasolin, Luiz H.; Cunha, Rosiane L. Journal: International journal of food science & technology Issue: Volume 48:Number 3(2013:Mar.) Page Start: 503 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effects of moderate electric fields on cold-set gelation of whey proteins – From molecular interactions to functional properties. (April 2020) Authors: Rodrigues, Rui M.; Fasolin, Luiz H.; Avelar, Zita; Petersen, Steffen B.; Vicente, António A.; Pereira, Ricardo N. Journal: Food hydrocolloids Issue: Volume 101(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Oleogels and bigels as alternatives to saturated fats: A review on their application by the food industry. (25th August 2022) Authors: Silva, Pedro M.; Cerqueira, Miguel A.; Martins, Artur J.; Fasolin, Luiz H.; Cunha, Rosiane L.; Vicente, António A. Other Names: Teodoro da Silva Thaís Lomônaco guestEditor.; Maleky Farnaz guestEditor. Journal: Journal of the American Oil Chemists' Society Issue: Volume 99:Number 11(2022) Page Start: 911 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Printability, microstructure, and flow dynamics of phase-separated edible 3D inks. (December 2020) Authors: Oliveira, Sara M.; Fasolin, Luiz H.; Vicente, António A.; Fuciños, Pablo; Pastrana, Lorenzo M. Journal: Food hydrocolloids Issue: Volume 109(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Self‐Organizing Structures of Phosphatidylcholine in Nonaqueous Solvents: Tailoring Gel‐like Systems. Issue 4 (22nd May 2020) Authors: Okuro, Paula K.; Malfatti‐Gasperini, Antonio A.; Fasolin, Luiz H.; Vicente, António A.; Cunha, Rosiane L. Journal: Journal of surfactants and detergents Issue: Volume 23:Issue 4(2020) Page Start: 725 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Structural and mechanical properties of organogels: Role of oil and gelator molecular structure. (June 2017) Authors: Cerqueira, Miguel A.; Fasolin, Luiz H.; Picone, Carolina S.F.; Pastrana, Lorenzo M.; Cunha, Rosiane L.; Vicente, António A. Journal: Food research international Issue: Volume 96(2017) Page Start: 161 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗