Vincenzo Di Bari

Loughborough, ENG LE125RD, United Kingdom

Last Updated: 09/26/2026

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Found 14 publications

Chloroplasts as ingredients for food: a review.

Chloroplasts as ingredients for food: a review.

Journal: Food & function

Published: June 17, 2026

Effect of high-pressure homogenisation on the behaviour of oleosomes and milk fat globules at an air-water interface.

Effect of high-pressure homogenisation on the behaviour of oleosomes and milk fat globules at an air-water interface.

Journal: Lebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire

Published: January 14, 2026

Hydrogel viscoelasticity regulates human monocyte-derived macrophage morphology and phenotype in 2D culture.

Hydrogel viscoelasticity regulates human monocyte-derived macrophage morphology and phenotype in 2D culture.

Journal: Acta biomaterialia

Published: October 16, 2025

Formulating white rice with low-glycemic index potential: The effect of low-acyl gellan gum on textural properties and starch digestibility reduction.

Formulating white rice with low-glycemic index potential: The effect of low-acyl gellan gum on textural properties and starch digestibility reduction.

Journal: International journal of biological macromolecules

Published: September 26, 2025

Lipid droplets in felid kidneys: prevalence and composition by lipidomics.

Lipid droplets in felid kidneys: prevalence and composition by lipidomics.

Journal: Frontiers in veterinary science

Published: September 23, 2025

Enzymatic Synthesis of Functional PEGylated Adipate Copolymers.

Enzymatic Synthesis of Functional PEGylated Adipate Copolymers.

Journal: ChemPlusChem

Published: October 21, 2024

Rapeseed oleosomes facilitate intestinal lymphatic delivery and oral bioavailability of cannabidiol.

Rapeseed oleosomes facilitate intestinal lymphatic delivery and oral bioavailability of cannabidiol.

Journal: International journal of pharmaceutics

Published: July 11, 2024

Thermally treated peanut oil bodies as a fat replacer for ice cream: Physicochemical and rheological properties.

Thermally treated peanut oil bodies as a fat replacer for ice cream: Physicochemical and rheological properties.

Journal: Food chemistry

Published: April 25, 2023

Chloroplast/thylakoid-rich material: A possible alternative to the chemically synthesised flow enhancer polyglycerol polyricinoleate in oil-based systems.

Chloroplast/thylakoid-rich material: A possible alternative to the chemically synthesised flow enhancer polyglycerol polyricinoleate in oil-based systems.

Journal: Food research international (Ottawa, Ont.)

Published: September 08, 2022

Assessment of rapeseed oil body (oleosome) lipolytic activity as an effective predictor of emulsion purity and stability.

Assessment of rapeseed oil body (oleosome) lipolytic activity as an effective predictor of emulsion purity and stability.

Journal: Food chemistry

Published: July 11, 2019

The effect of monovalent (Na+, K+) and divalent (Ca2+, Mg2+) cations on rapeseed oleosome (oil body) extraction and stability at pH 7.

The effect of monovalent (Na+, K+) and divalent (Ca2+, Mg2+) cations on rapeseed oleosome (oil body) extraction and stability at pH 7.

Journal: Food chemistry

Published: July 09, 2019

Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS.

Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS.

Journal: Food research international (Ottawa, Ont.)

Published: March 16, 2019

Showing 1-12 of 14

Last Updated: 09/26/2026