CIUFFARIN, FRANCESCO
CIUFFARIN, FRANCESCO
DI4A - DIPARTIMENTO DI SCIENZE AGROALIMENTARI, AMBIENTALI E ANIMALI
Application of DSC analysis to study oil gelation
2021-01-01 Ciuffarin, Francesco; Alongi, Marilisa; Calligaris, Sonia
Exploring the Potentialities of Cellulose Aerogels and Cryogels as Food Ingredients
2022-01-01 Ciuffarin, Francesco; Negrier, Marion; Plazzotta, Stella; Calligaris, Sonia; Budtova, Tatiana; Manzocco, Lara
Interactions of cellulose cryogels and aerogels with water and oil: Structure-function relationships
2023-01-01 Ciuffarin, F.; Negrier, M.; Plazzotta, S.; Libralato, M.; Calligaris, S.; Budtova, T.; Manzocco, L.
Modulation of Extra Virgin Olive Oil Digestibility through Oleogelation
2022-01-01 Ciuffarin, F.; Alongi, M.; Calligaris, S.; Nicoli, M. C.
Oil Structuring for improving healthy and sustainable diets
2021-01-01 Ciuffarin, Francesco
Oil Structuring for Improving Healthy and Sustainable Diets: The Case Study of Extra Virgin Olive Oil Oleogelation
2022-01-01 Ciuffarin, F.; Calligaris, S.
Oleogel: definition, possible applications and further developments Webinar, 20th October 2021
2022-01-01 Calligaris, Sonia; Ciuffarin, Francesco; Nicoli, Maria Cristina
Oleogelation of extra virgin olive oil by different gelators affects lipid digestion and polyphenol bioaccessibility
2023-01-01 Ciuffarin, F.; Alongi, M.; Plazzotta, S.; Lucci, P.; Schena, F. P.; Manzocco, L.; Calligaris, S.
Role of the polyphenol content on the structuring behavior of liposoluble gelators in extra virgin olive oil
2023-01-01 Ciuffarin, Francesco; Alongi, Marilisa; Peressini, Donatella; Barba, Luisa; Lucci, Paolo; Calligaris, Sonia
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Application of DSC analysis to study oil gelation | 1-gen-2021 | Ciuffarin, Francesco; Alongi, Marilisa; Calligaris, Sonia | |
| Exploring the Potentialities of Cellulose Aerogels and Cryogels as Food Ingredients | 1-gen-2022 | Ciuffarin, Francesco; Negrier, Marion; Plazzotta, Stella; Calligaris, Sonia; Budtova, Tatiana; Manzocco, Lara | |
| Interactions of cellulose cryogels and aerogels with water and oil: Structure-function relationships | 1-gen-2023 | Ciuffarin, F.; Negrier, M.; Plazzotta, S.; Libralato, M.; Calligaris, S.; Budtova, T.; Manzocco, L. | |
| Modulation of Extra Virgin Olive Oil Digestibility through Oleogelation | 1-gen-2022 | Ciuffarin, F.; Alongi, M.; Calligaris, S.; Nicoli, M. C. | |
| Oil Structuring for improving healthy and sustainable diets | 1-gen-2021 | Ciuffarin, Francesco | |
| Oil Structuring for Improving Healthy and Sustainable Diets: The Case Study of Extra Virgin Olive Oil Oleogelation | 1-gen-2022 | Ciuffarin, F.; Calligaris, S. | |
| Oleogel: definition, possible applications and further developments Webinar, 20th October 2021 | 1-gen-2022 | Calligaris, Sonia; Ciuffarin, Francesco; Nicoli, Maria Cristina | |
| Oleogelation of extra virgin olive oil by different gelators affects lipid digestion and polyphenol bioaccessibility | 1-gen-2023 | Ciuffarin, F.; Alongi, M.; Plazzotta, S.; Lucci, P.; Schena, F. P.; Manzocco, L.; Calligaris, S. | |
| Role of the polyphenol content on the structuring behavior of liposoluble gelators in extra virgin olive oil | 1-gen-2023 | Ciuffarin, Francesco; Alongi, Marilisa; Peressini, Donatella; Barba, Luisa; Lucci, Paolo; Calligaris, Sonia |