Andreea Puscas

3-5 Calea Mănăștur Street
Cluj-napoca, CJ 400372, Romania

Last Updated: 09/26/2026

Save publications for later

Sign Up

Not sure about your diagnosis?

Check Your Symptoms

Found 21 publications

The Influence of Stinging Nettle (Urtica dioica L.) Infusions on the Techno-Functionality of k-Carrageenan Hydrogels.

The Influence of Stinging Nettle (Urtica dioica L.) Infusions on the Techno-Functionality of k-Carrageenan Hydrogels.

Journal: Gels (Basel, Switzerland)

Published: February 22, 2026

The Impact of Adding Sunflower Seed Oil Bodies to a Sugar-Free Plant-Based Ice Cream Formulation.

The Impact of Adding Sunflower Seed Oil Bodies to a Sugar-Free Plant-Based Ice Cream Formulation.

Journal: Foods (Basel, Switzerland)

Published: December 09, 2025

Designing nutritionally improved waffles containing glycerol monostearate based oleogel and aquafaba.

Designing nutritionally improved waffles containing glycerol monostearate based oleogel and aquafaba.

Journal: Journal of the science of food and agriculture

Published: December 04, 2025

Emulgels as Fat-Replacing Systems in Biscuits Developed with Ternary Mixtures of Pea and Soy Protein Isolates and Gums.

Emulgels as Fat-Replacing Systems in Biscuits Developed with Ternary Mixtures of Pea and Soy Protein Isolates and Gums.

Journal: Gels (Basel, Switzerland)

Published: May 22, 2025

Application of response surface methodology in the formulation of spreadable creams from beechnut seeds as sustainable ingredient.

Application of response surface methodology in the formulation of spreadable creams from beechnut seeds as sustainable ingredient.

Journal: Food science and technology international = Ciencia y tecnologia de los alimentos internacional

Published: January 07, 2025

Bioactive compounds delivery and bioavailability in structured edible oils systems.

Bioactive compounds delivery and bioavailability in structured edible oils systems.

Journal: Comprehensive reviews in food science and food safety

Published: March 28, 2024

Nutritional composition, in vitro carbohydrates digestibility, textural and sensory characteristics of bread as affected by ancient wheat flour type and sourdough fermentation time.

Nutritional composition, in vitro carbohydrates digestibility, textural and sensory characteristics of bread as affected by ancient wheat flour type and sourdough fermentation time.

Journal: Food chemistry: X

Published: November 17, 2023

Formulation development and characterization of plant-based alternatives to pâté using forest ingredients.

Formulation development and characterization of plant-based alternatives to pâté using forest ingredients.

Journal: Journal of food science and technology

Published: September 04, 2023

The oxidative quality of bi-, oleo- and emulgels and their bioactives molecules delivery.

The oxidative quality of bi-, oleo- and emulgels and their bioactives molecules delivery.

Journal: Critical reviews in food science and nutrition

Published: May 09, 2023

Structural behavior, FTIR spectra of five Algerian honeys, and sensory acceptance of margarine enriched with honey.

Structural behavior, FTIR spectra of five Algerian honeys, and sensory acceptance of margarine enriched with honey.

Journal: Journal of food science

Published: April 21, 2023

Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain of Lactiplantibacillus plantarum ATCC 8014.

Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain of Lactiplantibacillus plantarum ATCC 8014.

Journal: Foods (Basel, Switzerland)

Published: February 15, 2023

The Feasibility of Shellac Wax Emulsion Oleogels as Low-Fat Spreads Analyzed by Means of Multidimensional Statistical Analysis.

The Feasibility of Shellac Wax Emulsion Oleogels as Low-Fat Spreads Analyzed by Means of Multidimensional Statistical Analysis.

Journal: Gels (Basel, Switzerland)

Published: October 22, 2022

Showing 1-12 of 21

Last Updated: 09/26/2026