Matheus Augusto Silva Santos

Recent Google Scholar Publications

1. High internal phase emulsion-template oleogels stabilized by sodium caseinate: quercetin complexes and potential application in pound cakes
   Journal of Food Engineering 366, 111860 , 2024, 2024 | Citations: 28.0
2. Emulsions Containing Oleogels
   Advances in Oleogel Development, Characterization, and Nutritional Aspects … , 2024, 2024 | Citations: 1.0
3. High internal phase water‐in‐oil emulsions: Trends and challenges on production and stabilization
   Journal of the American Oil Chemists' Society , 2024, 2024 | Citations: 7.0
4. Sunflower waxes as natural structuring agents to improve the technological properties of water-in-oil (W/O) high internal phase emulsions (HIPEs)
   Journal of Food Engineering 357, 111638 , 2023, 2023 | Citations: 14.0
5. High internal phase emulsion stabilized by sodium caseinate: quercetin complex as antioxidant emulsifier
   Food Research International 173, 113247 , 2023, 2023 | Citations: 15.0

Links

• ORCID https://orcid.org/0000-0001-6105-8116
• Google Scholar https://scholar.google.com/citations?user=f9RJbFUAAAAJ
• Scopus https://www.scopus.com/authid/detail.uri?authorId=None