Modulation and Characterization of Wax-Based Olive Oil Organogels in View of Their Application in the Food Industry by Pedro M. Silva, Artur J. Martins, Luiz H. Fasolin, António A. Vicente

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Oleogels for development of health-promoting food products by Artur J. Martins, Antonio A. Vicente, Lorenzo M. Pastrana, Miguel A. Cerqueira

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Gelation Behavior and Stability of Multicomponent Sterol-Based Oleogels by Artur J. Martins, Fátima Cerqueira, António A. Vicente, Rosiane L. Cunha, Lorenzo M. Pastrana, Miguel A. Cerqueira

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Pickering Emulsion Stabilized by Different Concentrations of Whey Protein–Cress Seed Gum Nanoparticles by Maryam Davtalab, Sara Naji-Tabasi, Mostafa Shahidi-Noghabi, Artur J. Martins, Ana I. Bourbon, Miguel A. Cerqueira

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Use of a coaxial nozzle-assisted 3D printing and ionic crosslinking to control the texture of a mycoprotein-based food product by Arlete M. Marques, Sara M. Oliveira, Artur J. Martins, Ana I. Bourbon, Neda Rousta, Mohammad J. Taherzadeh, José A. Teixeira, Miguel A. Cerqueira, Lorenzo M. Pastrana

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Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes by Artur J. Martins, José M. Lorenzo, Daniel Franco, Mirian Pateiro, Rubén Domínguez, Paulo E. S. Munekata, Lorenzo M. Pastrana, António A. Vicente, Rosiane L. Cunha, Miguel A. Cerqueira

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