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Elsevier2
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Food Bioscience1
Food Hydrocolloids1
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20261
20241
Simone Musollini results 2 · Newest (Page 1/1, per page 25)
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Viscoelastic characterisation of high protein ice cream: Predicting tactile sensory properties via time–concentration superposition and large amplitude oscillatory shear (LAOS) rheologyNARA Subscribed
Food Hydrocolloids · 2026 · Vol. 172 · Elsevier
Simone Musollini; Christos Soukoulis; Roberta Tolve; Lingxin You; Matteo Zanoni; Eugenio Aprea; Flavia Gasperi; Fabio Favati
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Optimizing carotenoids NaHDES extraction for enhancing spreadable chocolate's nutritional valueNARA Subscribed
Food Bioscience · 2024 · Vol. 62 · Elsevier
Lucia Sportiello; Roberta Tolve; Fernanda Galgano; Marco Giarola; Simone Musollini; Fabio Favati
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