to explore results)
Molecular Gels: Structure and Dynamics, .
, Pages 57-87 Chapter 3 Thermodynamic Aspects of Molecular Gels
Smart Membranes, .
, Pages 329-361 Chapter 12 Artificial Oscillating Membrane Systems
Edible Oil Structuring: Concepts, Methods and Applications, .
, Pages 106-132 CHAPTER 6 Gelation Properties of Gelator Molecules Derived from 12-Hydroxystearic Acid
Food Flavors and Chemistry: Advances of the New Millennium, .
, Pages 291-304 Chemistry of fried food flavors
Advanced Oil Crop Biorefineries, .
, Pages 203-279 Chapter 5 Assessment of Economic and Environmental Cost-benefits of Developed Biorefinery Schemes
Green Materials from Plant Oils, .
, Pages 269-292 CHAPTER 11 The Potential of Vegetable Oils for Lubricants
Magnetic Resonance in Food Science: Food for Thought, .
, Pages 150-155 Certification of Primary Standards for Solid Fat Content (SFC) Determination
Catalysis in Ionic Liquids: From Catalyst Synthesis to Application, .
, Pages 44-308 CHAPTER 3 Homogeneous Catalysis in Ionic Liquids
White Biotechnology for Sustainable Chemistry, .
, Pages 104-135 CHAPTER 5 Lipase-Catalyzed Reactions in Pressurized Fluids
Supercritical and Other High-pressure Solvent Systems: For Extraction, Reaction and Material Processing, .
, Pages 191-220 CHAPTER 7 Biocatalysis in Supercritical and Liquid Carbon Dioxide and Carbon Dioxide-expanded Liquids