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Results: 3
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  • Open Access
    Roberts-Harry, I., Macias-Rodriguez, B. A., & Velikov, K. P. (2026). Use of cellulose microfibrils and potato protein to form double network gels. Food Hydrocolloids, 172(2), Article 111958. https://doi.org/10.1016/j.foodhyd.2025.111958
  • Open Access
    Macias-Rodriguez, B. A., Gouzy, R., Coulais, C., & Velikov, K. P. (2024). Thermoresponsive oil-continuous gels based on double-interpenetrating colloidal-particle networks. Soft Matter, 20(14), 3033-3043. https://doi.org/10.1039/d3sm01582c
  • Open Access
    Macias-Rodriguez, B. A., & Velikov, K. P. (2022). Elastic reinforcement and yielding of starch-filled lipid gels. Food Structure, 32, Article 100257. https://doi.org/10.1016/j.foostr.2022.100257
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