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  1. 1
    Encapsulation of Chokeberry Polyphenols by Ionic Gelation: Impact of Pullulan and Disaccharides Addition to Alginate Beads

    Encapsulation of Chokeberry Polyphenols by Ionic Gelation: Impact of Pullulan and Disaccharides Addition to Alginate Beads by Mirela Kopjar, Ina Ćorković, Josip Šimunović, Anita Pichler

    Published 2025-06-01
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  2. 2
    Rheological and thermophysical properties of model compounds for ice-cream with reduced fat and sugar

    Rheological and thermophysical properties of model compounds for ice-cream with reduced fat and sugar by Drago Šubarić, Jurislav Babić, Đurđica Ačkar, Borislav Miličević, Mirela Kopjar, Vedran Slačanac

    Published 2010-06-01
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