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Juan Manuel Montes de Oca-Ávalos

University of Buenos Aires

5

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Structural characterization of nanoemulsions stabilized with sodium caseinate and of the hydrogels prepared from them by acid-induced gelation

2020
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Relationship between Formulation, Gelation Kinetics, Micro/Nanostructure and Rheological Properties of Sodium Caseinate Nanoemulsion-Based Acid Gels for Food Applications

2019 Food and Bioprocess Technology
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Nanoemulsions: stability and physical properties

2017 Current opinion in food science
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Sodium Caseinate/Sunflower Oil Emulsion-Based Gels for Structuring Food

2016 Food and Bioprocess Technology
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Gelificación de Emulsiones de Caseinato de Sodio como Alternativa a las Grasas Trans

2014
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