Thais Lomonaco Teodoro da Silva

Years Active: 2020-2023
Publications (10 Years): 7

Université de Liège

State University of Campinas (MSC)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Université de Liège Nov 25 2019

Belgium

Researcher :: SAF

USU Oct 01 2018 - Oct 31 2019

United States

Visitor Researcher :: NDFS

Education History

State University of Campinas Mar 01 2013 - Mar 27 2015

Brazil

MSC :: Food Tchnology

Publications

Roberta Claro da Silva, Md Jannatul Ferdaus, Aline Foguel, Thais Lomonaco Teodoro da Silva
Oleogels as a Fat Substitute in Food: A Current Review. Gels (Basel, Switzerland) 9 (3) (2023)
Roberta Claro da Silva, Md Jannatul Ferdaus, Aline Foguel, Thais Lomonaco Teodoro da Silva
Oleogels as a Fat Substitute in Food: A Current Review. Gels (Basel, Switzerland) 9 (3) (2023)
Thais Lomonaco Teodoro da Silva, Sabine Danthine
Sucrose Esters as Oleogelators in Mono or Binary Structured Oleogels Using Different Oleogelation Routes. Gels (Basel, Switzerland) 9 (5) (2023)
Roberta Claro da Silva, Md Jannatul Ferdaus, Aline Foguel, Thais Lomonaco Teodoro da Silva
Oleogels as a Fat Substitute in Food: A Current Review. Gels (Basel, Switzerland) 9 (3) (2023)
Thais Lomonaco Teodoro da Silva, Sabine Danthine
Effect of high-intensity ultrasound on the oleogelation and physical properties of high melting point monoglycerides and triglycerides oleogels. Journal of food science 86 (2) (2021)
Thais Lomonaco Teodoro da Silva, Melissa Marsh, Veronique Gibon, Silvana Martini
Sonocrystallization as a tool to reduce oil migration by changing physical properties of a palm kernel fat. Journal of food science 85 (4) (2020)
Thais Lomonaco Teodoro da Silva, Sabine Danthine, Silvana Martini
Effect of processing conditions as high-intensity ultrasound, agitation, and cooling temperature on the physical properties of a low saturated fat. Journal of food science 85 (10) (2020)

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