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	1.	Unsaturated emulsifier-mediated modification of the mechanical strength and oil binding capacity of a model edible fat crystallized under shear. [electronic resource] by Acevedo, Nuria C Block, Jane M Marangoni, Alejandro G Producer: 20130502 In: Langmuir : the ACS journal of surfaces and colloids vol. 28 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Critical laminar shear-temperature effects on the nano- and mesoscale structure of a model fat and its relationship to oil binding and rheological properties. [electronic resource] by Acevedo, Nuria C Block, Jane M Marangoni, Alejandro G Producer: 20121228 In: Faraday discussions vol. 158 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Fatty acid profile of pecan nut oils obtained from pressurized [electronic resource] by Scapinello, Jaqueline Magro, Jacir D Block, Jane M Di Luccio, Marco Tres, Marcus V Oliveira, J Vladimir Publication details: Journal of food science and technology Sep 2017 In: Journal of food science and technology vol. 54 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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