publicações selecionadas
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artigo académico
- Low energy nanoemulsions as carriers of thyme and lemon balm essential oils. ACS Food Science & Technology. 2022
- Characterization of the behavior of carotenoids from pitanga (Eugenia uniflora) and buriti (Mauritia flexuosa) during microemulsion production and in a dynamic gastrointestinal system. Journal of Food Science and Technology. 2020
- Dehydration of protein lactoferrin-glycomacropeptide nanohydrogels. Food Hydrocolloids. 2020
- Nanoparticles of lactoferrin for encapsulation of food ingredients. Biopolymer Nanostructures for Food Encapsulation Purposes. 2019
- In vitro digestion and stability assessment of beta-lactoglobulin/riboflavin nanostructures. Food Hydrocolloids. 2016
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artigo de conferência
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artigo de revista
- Lactoferrin as a carrier of iron: Development and physicochemical characterization. Food Hydrocolloids. 2023
- Production and Properties of Quercetin-Loaded Liposomes and Their Influence on the Properties of Galactomannan-Based Films. Applied Nano. 2023
- Active Carboxymethylcellulose-Based Edible Films: Influence of Free and Encapsulated Curcumin on Films’ Properties. Antibiotics. 2021
- Dehydration of protein lactoferrin-glycomacropeptide nanohydrogels. Food Hydrocolloids. 2020
- Lactoferrin-based nanoemulsions to improve the physical and chemical stability of omega-3 fatty acids. Food Bioscience. 2020
- Physicochemical characterisation and release behaviour of curcumin-loaded lactoferrin nanohydrogels into food simulants. Food Bioscience. 2020
- Characterization of the behavior of carotenoids from pitanga (Eugenia uniflora) and buriti (Mauritia flexuosa) during microemulsion production and in a dynamic gastrointestinal system. Journal of Food Science and Technology. 2019
- Optimization of a chitosan solution as potential carrier for the incorporation of Santolina chamaecyparissus L. solid by-product in an edible vegetal coating on ‘Manchego’ cheese. Food Hydrocolloids. 2019
- Protein-Based Nanostructures for Food Applications. Gels. 2019
- Protein-Based Structures for Food Applications: From Macro to Nanoscale. Frontiers in Sustainable Food Systems. 2018
- In vitro digestion of lactoferrin-glycomacropeptide nanohydrogels incorporating bioactive compounds: Effect of a chitosan coating. Food Hydrocolloids. 2018
- Development of an immobilization system for in situ micronutrients release. Food Research International. 2016
- Lactoferrin-based nanoparticles as a vehicle for iron in food applications – Development and release profile. Food Research International. 2016
- Influence of chitosan coating on protein-based nanohydrogels properties and in vitro gastric digestibility. Food Hydrocolloids. 2016
- Use of Electrospinning to Develop Antimicrobial Biodegradable Multilayer Systems: Encapsulation of Cinnamaldehyde and Their Physicochemical Characterization. Food and Bioprocess Technology. 2016
- Encapsulation and controlled release of bioactive compounds in lactoferrin-glycomacropeptide nanohydrogels: Curcumin and caffeine as model compounds. Journal of Food Engineering. 2016
- In vitro digestion and stability assessment of ß-lactoglobulin/riboflavin nanostructures. Food Hydrocolloids. 2016
- Hollow chitosan/alginate nanocapsules for bioactive compound delivery. International Journal of Biological Macromolecules. 2015
- Effect of the matrix system in the delivery and in vitro bioactivity of microencapsulated Oregano essential oil. Journal of Food Engineering. 2012
- Chemical characterization and antioxidant activity of sulfated polysaccharide from the red seaweed Gracilaria birdiae. Food Hydrocolloids. 2012
- K-carrageenan/chitosan nanolayered coating for controlled release of a model bioactive compound. Innovative Food Science & Emerging Technologies. 2012
- Physico-chemical characterization of chitosan-based edible films incorporating bioactive compounds of different molecular weight. Journal of Food Engineering. 2011
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capítulo de livro
- Edible films and coatings as carriers of nano and microencapsulated ingredients 2021
- Edible films and coatings as carriers of nano and microencapsulated ingredients 2020
- Nanolaminated Systems Production by Layer-by-Layer Technique 2019
- Nanoparticles of lactoferrin for encapsulation of food ingredients 2019
- Characterization of Particle Properties in Nanoemulsions 2018
- Advances in Food Nanotechnology 2017
- Multilayer Nanocapsules as a Vehicle for Release of Bioactive Compounds 2016
- Functional Bakery Products 2014
- Edible Nano-Laminate Coatings for Food Applications 2013
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documento
- Ultrasonication processing for the production of plant-based nanoemulsions 2022
- Hyaluronic acid-amphotericin B nanocomplexesa: a promising anti-leishmanial targeted drug delivery system 2019
- Influence of different types of bacterial nanocellulose on development of oil-in-water Pickering emulsions 2019
- Incorporation of curcumin-loaded lactoferrin nanohydrogels into a model gelatine: Release kinetics and characterization 2019
- In-vitro bioaccessibility of beta-carotene in lipidic systems 2019
- Nanospraydryer for the production of sub-micro particles based on bovine lactoferrin 2019
- Development of bio-based nanoemulsions to improve physical and chemical stability of omega-3 fatty acids 2018
- Behavior of lactoferrin nanohydrogels incorporating curcumin as model compound into food simulants 2018
- Structural characterization and release profile of omega-3 fatty acids encapsulated in nanoemulsions 2018
- Evaluating the effect of chitosan layer on bioacessibility of bioactive model compounds in protein nanohydrogels 2017
- Encapsulation of omega-3 fatty acids in bio-based nanoemulsions: physical and chemical characterization 2017
- Structural approach to design high carotene emulsions from exotic fruits Pitanga (Eugenia uniflora) and Buriti (Mauritia flexuosa) 2017
- In vitro digestion of protein-based nanohydrogels incorporating curcumin as a lipophilic model compound: effect of a chitosan coating 2016
- Development of active bio-based multilayer systems: encapsulation of cinnamaldehyde and their physicochemical characterization 2016
- Partículas de gel biopoliméricas para aplicações alimentares e farmacêuticas 2015
- Development of lactoferrin-glycomacropetide nanohydrogels: a vehicle to encapsulate bioactive compounds 2013
- Avaliação da nanotoxicidade de nanopartículas lipidicas aplicadas na formulação de sistemas de libertação controlada 2013
- Diffusional and Surface Properties of Electrospun Poly (e-caprolactone) Nanofibers with Trypsin Encapsulation (oral presentation) 2013
- Development and characterization of nanohydrogels formed by Lactoferrin-Glycomacropeptide interactions for food applications 2012
- Nanohydrogels from bovine lactoferrin: a vector for iron in food applications 2012
- Bio-based coatings for food processing applications 2012
- Diffusion mechanisms of solutes in edible packaging materials - comparison between macro and nano scale 2012
- Incorporation of functional compounds in edible packaging materials for food applications: influence in materials' properties 2012
- Biodegradable composite films based on kappa-carrageenan/locust bean gum blends and clays: Physical and antimicrobial properties 2011
- Development of multilayer nanocapsules through layer-by-layer deposition of chitosan and fucoidan 2011
- Natural hydrocolloids for nanotechnological applications in foods 2011
- The effect of the matrix system in the delivery and in-vitro bioactivity of microencapsulated oregano essential oil 2010
- Rheological characterization of xanthan/galactomannans and kappa-carrageenan/galactomannans interactions: Comparison of galactomannans from nontraditional sources with conventional galactomannans 2009
- Shear and extensional rheology of galactomannans extracted from seeds of Gleditsia triacanthos and Sophora japonica: comparison with guar gum and locust bean gum 2009
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livro
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teses