Edible oleogels: a rheological and microstructural analysis for structured emulsions design

dc.contributor.author	Salvino, Samuele
dc.contributor.author	Cerra, Maria Carmela
dc.contributor.author	Gabriele, Domenico
dc.contributor.author	Lupi, Francesca Romana
dc.date.accessioned	2024-07-10T08:36:10Z
dc.date.available	2024-07-10T08:36:10Z
dc.date.issued	2022-06-01
dc.identifier.uri	https://hdl.handle.net/10955/5489
dc.description	Dottorato di Ricerca in Scienze della vita. Ciclo XXXIII	en_US
dc.description.sponsorship	Dottorato di Ricerca con il contributo di FSE	en_US
dc.language.iso	en	en_US
dc.publisher	Università della Calabria	en_US
dc.relation.ispartofseries	ING-IND/24;
dc.subject	Oleogel	en_US
dc.subject	Emulsioni	en_US
dc.subject	Reologia	en_US
dc.title	Edible oleogels: a rheological and microstructural analysis for structured emulsions design	en_US
dc.type	Thesis	en_US