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F

Fabio Valoppi

university of helsinki

H指数:21

被引数:1,487

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Effect of Ultrasound Standing Wave-Induced Acoustophoresis in Monoglyceride Oleogel Structuration (vol 25, pg 4394, 2025)

超声驻波诱导的声波电泳对单酸甘油酯油凝胶结构化的影响（vol 25, pg 4394, 2025）

Crystal Growth and Design

IF3.4

2025-12-010

PRE

Development of the first encapsulated oleogel-in-oleogel system with tailorable lipid digestion

FOOD HYDROCOLLOIDS

IF12.4

2024-08-012

OA

Clustering of oleogel production methods reveals pitfalls and advantages for sustainable, upscalable, and oxidative stable oleogels

JOURNAL OF FOOD ENGINEERING

IF5.8

2023-11-0117

OAAI

Addressing criticalities in the INFOGEST static in vitro digestion protocol for oleogel analysis

FOOD RESEARCH INTERNATIONAL

IF8

2022-10-0114

PRE

Improving the Bioaccessibility and Bioavailability of Carotenoids by Means of Nanostructured Delivery Systems: A Comprehensive Review

IF6.6

2022-09-2828

OAAI

Oleogels and Organogels: A Promising Tool for New Functionalities

IF5.3

2022-06-0211

OAAI

Size-dependent filling effect of crystalline celluloses in structural engineering of composite oleogels

复合油凝胶结构工程中结晶纤维素的尺寸依赖性填充效应

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-04-016

OAAI

Practical scale modification of oleogels by ultrasonic standing waves

ULTRASONICS SONOCHEMISTRY

IF9.7

2022-04-014

OAAI

Insight on Current Advances in Food Science and Technology for Feeding the World Population

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS

IF3.1

2021-10-2130

OA

Valorization of Native Soluble and Insoluble Oat Side Streams for Stable Suspensions and Emulsions

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2021-02-1117

OAAI

Controlling oleogel crystallization using ultrasonic standing waves

SCIENTIFIC REPORTS

IF3.9

2020-09-0228

OAAI

Time-dependent self-association of spruce galactoglucomannans depends on pH and mechanical shearing

FOOD HYDROCOLLOIDS

IF12.4

2020-05-0118

OAAI

Inhibition of lipid autoxidation by vegetable waxes

FOOD & FUNCTION

IF5.4

2020-01-0110

OA

Lignin-Rich PHWE Hemicellulose Extracts Responsible for Extended Emulsion Stabilization

FRONTIERS IN CHEMISTRY

IF4.2

2019-12-1738

OAAI

Microemulsions as delivery systems of lemon oil and β-carotene into beverages: stability test under different light conditions

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2019-08-314

OAAI

Spruce galactoglucomannan-stabilized emulsions as essential fatty acid delivery systems for functionalized drinkable yogurt and oat-based beverage

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2019-04-0626

OAAI

Centrifugal fractionation of softwood extracts improves the biorefinery workflow and yields functional emulsifiers

GREEN CHEMISTRY

IF9.2

2019-01-0132

OAAI

Combined high-power ultrasound and high-pressure homogenization nanoemulsification: The effect of energy density, oil content and emulsifier type and content

FOOD RESEARCH INTERNATIONAL

IF8

2018-05-0132

OAAI

β-Carotene degradation kinetics as affected by fat crystal network and solid/liquid ratio

FOOD RESEARCH INTERNATIONAL

IF8

2018-03-0111

OAAI

Potential application of pomegranate seed oil oleogels based on monoglycerides, beeswax and propolis wax as partial substitutes of palm oil in functional chocolate spread

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2017-12-01140

OAAI