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Comercial Avícola Subirats

Oxygen consumption in weakly electric Neotropical fishes

Enzymatic hydrogen sulfide production in marine invertebrate tissues

Low-energy formation of edible nanoemulsions: Factors influencing droplet size produced by emulsion phase inversion

Designing reduced-fat food emulsions: Locust bean gum–fat droplet interactions

Theoretical Stability Maps for Guiding Preparation of Emulsions Stabilized by Protein−Polysaccharide Interfacial Complexes

Modification of emulsion properties by heteroaggregation of oppositely charged starch-coated and protein-coated fat droplets