publicações selecionadas
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artigo de conferência
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artigo de revista
- Assessing the In Vitro Digestion of Lactoferrin-Curcumin Nanoparticles Using the Realistic Gastric Model. Nanomaterials. 2023
- Tackling older adults' malnutrition through the development of tailored food products. Trends in Food Science and Technology. 2021
- Design of ß-lactoglobulin micro- and nanostructures by controlling gelation through physical variables. Food Hydrocolloids. 2020
- Physicochemical characterisation and release behaviour of curcumin-loaded lactoferrin nanohydrogels into food simulants. Food Bioscience. 2020
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documento
- Development of a 3D-printed seafood analogue incorporated with chlorella vulgaris extract: microalgae extract and food structure characterisation and digestion assessment 2023
- Development of functional foods with customized structure and nutrition: A nanotechnological and 3D food printing approach 2023
- In vitro digestion and storage stability of riboflavin-loaded WPI nanostructures towards foods fortification 2022
- Physicochemical characterisation and cell viability of riboflavin-loaded WPI nanostructures towards foods fortification 2021
- Incorporation of curcumin-loaded lactoferrin nanohydrogels into a model gelatine: Release kinetics and characterization 2019
- Behavior of lactoferrin nanohydrogels incorporating curcumin as model compound into food simulants 2018
- Applicability of Time-Temperature Indicators in supporting the tasting of gourmet products 2015
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teses