Concepedia

Angela Borriello

AB

Statistics

Publications

6

Citations

176

H-Index

6

Active since

2019

Affiliations

University of Naples Federico II(Current)

Federico II University Hospital

Università degli Studi della Tuscia

Angela Borriello is an author at University of Naples Federico II specializing in food processing, health sciences, and food engineering.

Top concepts

HealthFood ProcessingFood ChemistryFood EngineeringRheologyEngineeringFood QualityFood TechnologyMultiphase FlowSeed Processing

Publications per year

2019–2024

6

Publications

6

Effect of fatty acid composition of vegetable oils on crystallization and gelation kinetics of oleogels based on natural wax

Angela Borriello, Nicoletta A. Miele, Paolo Masi et al. · Food Chemistry · 2021 · 62 citations

Food Chemistry, Natural Wax, Fatty Acid Composition +5

Novel pumpkin seed oil-based oleogels: development and physical characterization

Angela Borriello, Paolo Masi, Silvana Cavella · LWT · 2021 · 47 citations

Food Chemistry, Edible Packaging, Emulsion +1

Evolution of particle size distribution, flow behaviour and stability during mill ball refining of a white chocolate flavouring paste

Silvana Cavella, Nicoletta A. Miele, Marcello Fidaleo et al. · LWT · 2020 · 21 citations

Particle Size Distribution, Food Engineering, Food Processing +6

Modeling grinding kinetics of fat based anhydrous pastes

Nicoletta A. Miele, Angela Borriello, Marcello Fidaleo et al. · Journal of Food Engineering · 2019 · 17 citations

Engineering, Mechanical Engineering, Anhydrous Pastes +4

Rheological Properties, Particle Size Distribution and Physical Stability of Novel Refined Pumpkin Seed Oil Creams with Oleogel and Lucuma Powder

Angela Borriello, Nicoletta A. Miele, Paolo Masi et al. · Foods · 2022 · 16 citations · Full text

Food Chemistry, Different Fat, Food Colloid +15

1–5 of 6