Luiz Fasolin

Invited Assistant Researcher


Career

  • 2016 - 2017: Invited Assistant Researcher, Universidade do Minho

Qualifications

  • 2013: Doutor em Engenharia de Alimentos, Universidade Estadual de Campinas

  • 2016 - 2017: Development of systems to controled release
  • 2013 - 2014: Produção de microgeis

Projects



Recent Publications

1
Structural and mechanical properties of organogels: Role of oil and gelator molecular structure
  • Food Research International, 96, 161-170, 2017
2
Beeswax organogels: Influence of gelator concentration and oil type in the gelation process
  • Food Research International, 84, 170-179, 2016
3
  • L.H. Fasolin; R.C. Santana; R.L. Cunha
Influence of organic acids on surfactant self-assemblies in surfactant/oil/water systems
  • Colloids and Surfaces A: Physicochemical and Engineering Aspects, 459, 290-297, 2014
4
Production of hybrid gels from polysorbate and gellan gum
  • Food Research International, 54(1), 501-507, 2013
5
Characterisation of soy extract processed under different drying methods and extraction conditions
  • International Journal of Food Science and Technology, 48(3), 503-511, 2013
6
  • Adriana Gadioli Tarone; Fasolin, Luiz H.; Fabiana de Assis Perrechil; Mí­riam Dupas Hubinger; Rosiane Lopes da Cunha
Influence of drying conditions on the gelling properties of the 7S and 11S soy protein fractions
  • Food and Bioproducts Processing, 91(2), 111-120, 2013
7
Microemulsions and liquid crystalline formulated with triacylglycerols: Effect of ethanol and oil unsaturation
  • Colloids and Surfaces A: Physicochemical and Engineering Aspects, 415, 31-40, 2012
8
Effects of a cosurfactant on the shear-dependent structures of systems composed of biocompatible ingredients
  • Colloids and Surfaces A: Physicochemical and Engineering Aspects, 398, 54-63, 2012
Full List