| Potential application of pomegranate seed oil oleogels based on monoglycerides, beeswax and propolis wax as partial substitutes of palm oil in functional chocolate spread G Fayaz, SAH Goli, M Kadivar, F Valoppi, L Barba, S Calligaris, MC Nicoli Lwt 86, 523-529, 2017 | 181 | 2017 |
| Exploitation of κ-carrageenan aerogels as template for edible oleogel preparation L Manzocco, F Valoppi, S Calligaris, F Andreatta, S Spilimbergo, ... Food Hydrocolloids 71, 68-75, 2017 | 149 | 2017 |
| Influence of oil type on formation, structure, thermal, and physical properties of monoglyceride‐based organogel F Valoppi, S Calligaris, L Barba, N Šegatin, N Poklar Ulrih, MC Nicoli European Journal of Lipid Science and Technology 119 (2), 1500549, 2017 | 114 | 2017 |
| Effect of palm oil replacement with monoglyceride organogel and hydrogel on sweet bread properties S Calligaris, L Manzocco, F Valoppi, MC Nicoli Food Research International 51 (2), 596-602, 2013 | 72 | 2013 |
| Insight on current advances in food science and technology for feeding the world population F Valoppi, M Agustin, F Abik, D Morais de Carvalho, J Sithole, M Bhattarai, ... Frontiers in sustainable food systems 5, 626227, 2021 | 64 | 2021 |
| Efficient management of the water resource in the fresh-cut industry: Current status and perspectives L Manzocco, A Ignat, M Anese, F Bot, S Calligaris, F Valoppi, MC Nicoli Trends in Food Science & Technology 46 (2), 286-294, 2015 | 57 | 2015 |
| Pomegranate seed oil organogels structured by propolis wax, beeswax, and their mixture G Fayaz, SAH Goli, M Kadivar, F Valoppi, L Barba, C Balducci, L Conte, ... European Journal of Lipid Science and Technology 119 (10), 1700032, 2017 | 45 | 2017 |
| Combined high-power ultrasound and high-pressure homogenization nanoemulsification: The effect of energy density, oil content and emulsifier type and content S Calligaris, S Plazzotta, F Valoppi, M Anese Food research international 107, 700-707, 2018 | 44 | 2018 |
| Lignin-rich PHWE hemicellulose extracts responsible for extended emulsion stabilization MH Lahtinen, F Valoppi, V Juntti, S Heikkinen, PO Kilpeläinen, NH Maina, ... Frontiers in Chemistry 7, 871, 2019 | 42 | 2019 |
| Structure and physical properties of oleogels containing peanut oil and saturated fatty alcohols F Valoppi, S Calligaris, AG Marangoni European Journal of Lipid Science and Technology 119 (5), 1600252, 2017 | 40 | 2017 |
| Improving the bioaccessibility and bioavailability of carotenoids by means of nanostructured delivery systems: A comprehensive review C Molteni, C La Motta, F Valoppi Antioxidants 11 (10), 1931, 2022 | 38 | 2022 |
| Controlling oleogel crystallization using ultrasonic standing waves F Valoppi, A Salmi, M Ratilainen, L Barba, T Puranen, O Tommiska, ... Scientific Reports 10 (1), 14448, 2020 | 35 | 2020 |
| Centrifugal fractionation of softwood extracts improves the biorefinery workflow and yields functional emulsifiers F Valoppi, MH Lahtinen, M Bhattarai, SJ Kirjoranta, VK Juntti, LJ Peltonen, ... Green Chemistry 21 (17), 4691-4705, 2019 | 34 | 2019 |
| Spruce galactoglucomannan-stabilized emulsions as essential fatty acid delivery systems for functionalized drinkable yogurt and oat-based beverage F Valoppi, N Maina, M Allén, R Miglioli, PO Kilpeläinen, KS Mikkonen European Food Research and Technology 245, 1387-1398, 2019 | 30 | 2019 |
| Phase transition and polymorphic behavior of binary systems containing fatty alcohols and peanut oil F Valoppi, S Calligaris, AG Marangoni Crystal Growth & Design 16 (8), 4209-4215, 2016 | 26 | 2016 |
| Development of transparent curcumin loaded microemulsions by phase inversion temperature (PIT) method: effect of lipid type and physical state on curcumin stability S Calligaris, F Valoppi, L Barba, L Pizzale, M Anese, L Conte, MC Nicoli Food Biophysics 12, 45-51, 2017 | 24 | 2017 |
| β-Carotene degradation kinetics as affected by fat crystal network and solid/liquid ratio S Calligaris, F Valoppi, L Barba, M Anese, MC Nicoli Food research international 105, 599-604, 2018 | 22 | 2018 |
| Valorization of native soluble and insoluble oat side streams for stable suspensions and emulsions F Valoppi, YJ Wang, G Alt, LJ Peltonen, KS Mikkonen Food and Bioprocess Technology 14, 751-764, 2021 | 21 | 2021 |
| Inactivation of mushroom polyphenoloxidase in model systems exposed to high-pressure carbon dioxide L Manzocco, A Ignat, F Valoppi, KR Burrafato, G Lippe, S Spilimbergo, ... The Journal of Supercritical Fluids 107, 669-675, 2016 | 20 | 2016 |
| Addressing criticalities in the INFOGEST static in vitro digestion protocol for oleogel analysis S Sabet, SJ Kirjoranta, AM Lampi, M Lehtonen, E Pulkkinen, F Valoppi Food Research International 160, 111633, 2022 | 19 | 2022 |