Publications by authors named "Francesco Ciuffarin"

Claim this Profile
O
Oil structuring using whey protein-based cryogel particles: Effect of gelation pH and feasibility as an ingredient in low-saturated fat cocoa spreads.
Francesco Ciuffarin, Stella Plazzotta, Kato Rondou, Filip Van Bockstaele, Koen Dewettinck

Food Res Int· November 2024

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
U
Unraveling the role of probiotics in affecting the structure of monoglyceride gelled emulsions: A low-field H NMR study.
Sofia Melchior, Eleonora Carini, Marcello Gigliotti, Francesco Ciuffarin, Marilena Marino

Curr Res Food Sci· March 2024

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
E
Effect of moderate hydrostatic pressure on crystallization of palm kernel stearin-sunflower oil model systems.
Federico Basso, Francesco Ciuffarin, Miriam Chiodetti, Marcello Alinovi, Eleonora Carini

Curr Res Food Sci· February 2024

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
O
Oleogelation of extra virgin olive oil by different gelators affects lipid digestion and polyphenol bioaccessibility.
Francesco Ciuffarin, Marilisa Alongi, Stella Plazzotta, Paolo Lucci, Francesco Paolo Schena

Food Res Int· November 2023

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
R
Role of the polyphenol content on the structuring behavior of liposoluble gelators in extra virgin olive oil.
Francesco Ciuffarin, Marilisa Alongi, Donatella Peressini, Luisa Barba, Paolo Lucci

Food Chem· June 2023

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis