publicações selecionadas
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documento
- Chestnut By-Product Valorisation for Innovative Emulsions 2025
- Chestnut Burrs: A Cellulose Source for Stabilising Pickering Emulsions 2025
- Advancing Innovative Food Products Development Through Pickering Emulsions 2024
- Valorisation Of Chestnut By-Products To Produce Innovative Emulsions 2024
- Development of sustainable emulsions using extracted cellulose from chestnut by-products 2024
- Development of Lab-Scale Formulation: Reactive extrusion process for Industrial Mixing Conditions 2023