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Current Opinion in Colloid & Interface Science, 2014
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Food Hydrocolloids
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Current Opinion in Colloid & Interface Science, 2011
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Advances in food and nutrition research, 2002
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Food Research International, 2002
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Journal of Food Science, 2008
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Food Research International, 2009
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Journal of Food Engineering, 2003
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International Dairy Journal, 2009
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Effect of TAG composition on the crystallization behaviour of model fat blends with the same saturated fat content
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Food Research International, 2010
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Advances in Colloid and Interface Science, 2006
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aya rady, Wael Elshemey
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Crystal Growth & Design, 2010
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Design of reduced-fat food emulsions: Manipulating microstructure and rheology through controlled aggregation of colloidal particles and biopolymers
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Food Research International
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Coupling of time-resolved synchrotron X-ray diffraction and DSC to elucidate the crystallisation properties and polymorphism of triglycerides in milk fat globules
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Le Lait, 2007
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Nanotechnology in Food Systems with Applications in Oils and Fats
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Egypt Scholars Journal, 2023
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Nanostructures and polymorphisms in protein stabilised lipid nanoparticles, as food bioactive carriers: contribution of particle size and adsorbed materials
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Procedia Food Science, 2011
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Fat crystallization and melting in W/O/W double emulsions: Comparison between bulk and emulsified state
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Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2019
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Milk fat globule structure and function: nanoscience comes to milk production
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Trends in Food Science & Technology, 2008
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Fat Crystallite Thickness Distribution Based on SAXD Peak Shape Analysis
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European Journal of Lipid Science and Technology, 2018
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Application of fats in some food products
Suzana Caetano da Silva Lannes
Food Science and Technology (Campinas), 2014
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Laminar Shear Effects on Crystalline Alignments and Nanostructure of a Triacylglycerol Crystal Network
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Structural Behaviour of Lipid Droplets in Protein-stabilized Nano-emulsions and Stability of α-Tocopherol
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Food Biophysics, 2008
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Physical-Chemical Characterization and Formulation Considerations for Solid Lipid Nanoparticles
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AAPS PharmSciTech, 2015
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Trends in Food Science Technology, 2008
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Microscopic and rheological studies of fat crystal networks
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Journal of Crystal Growth, 1999
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Characterization of Lipid Nanostructures using DSC coupled to SAXS and WAXS
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XXXV JEEP – 35th Conference on Phase Equilibria, 2009
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Ptychographic X-ray computed tomography of extended colloidal networks in food emulsions
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Food Structure, 2016
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Polymorphism of milk fat studied by differential scanning calorimetry and real-time X-ray powder diffraction
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Journal of the American Oil Chemists’ Society, 1999
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