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Domenica Paz Puga

DP

1

Publications

20

Citations

1

H-Index

2022

Active since

Affiliations

Karlsruhe Institute of Technology(Current)

Domenica Paz Puga is an author at Karlsruhe Institute of Technology specializing in food chemistry, food engineering, and food technology.

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Publications per year

2022–2022

1

Publications

1

Texturing Fermented Emulsion Gels from Soy Protein: Influence of the Emulsifying Agent—Soy Protein vs. Pectin Microgels—On Gel Microstructure, Rheology and Tribology

G.I. Saavedra Isusi, Domenica Paz Puga, U.S. van der Schaaf · Foods · 2022 · 20 citations · Full text

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