publicações selecionadas
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artigo académico
- In vitro digestion and stability assessment of beta-lactoglobulin/riboflavin nanostructures. Food Hydrocolloids. 2016
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artigo de revista
- β-Lactoglobulin microparticles obtained by high intensity ultrasound as a potential delivery system for bioactive peptide concentrate. Journal of Food Science and Technology. 2017
- Development of iron-rich whey protein hydrogels following application of ohmic heating – Effects of moderate electric fields. Food Research International. 2017
- Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food. Critical Reviews in Food Science and Nutrition. 2017
- Design of bio-based supramolecular structures through self-assembly of a-lactalbumin and lysozyme. Food Hydrocolloids. 2016
- In vitro digestion and stability assessment of ß-lactoglobulin/riboflavin nanostructures. Food Hydrocolloids. 2016
- Behavior of the complex micro-ecology in maize and rye flour and mother-dough for broa throughout storage. Journal of Food Quality. 2016
- Production of Whey Protein-Based Aggregates Under Ohmic Heating. Food and Bioprocess Technology. 2016
- Edible Bio-Based Nanostructures: Delivery, Absorption and Potential Toxicity. Food Engineering Reviews. 2015
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capítulo de livro
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documento
- Moderate Electric Fields – a processing biotechnological tool 2016
- Characterization of micro and nanostructures from β‐lactoglobulin formed upon heat treatment and under selected environmental conditions 2016
- Influence of ohmic heating on production of whey protein aggregates 2016
- Moderate Electric Fields – a processing biotechnological tool 2015