publicações selecionadas
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artigo académico
- Use of a coaxial nozzle-assisted 3D printing and ionic crosslinking to control the texture of a mycoprotein-based food product. Future Foods. 2025
- Lactoferrin as a carrier of iron: Development and physicochemical characterization. Food Hydrocolloids. 2023
- Carboxymethyl cellulose-based films: Effect of organosolv lignin incorporation on physicochemical and antioxidant properties. Journal of Food Engineering. 2020
- Nanoparticles of lactoferrin for encapsulation of food ingredients. Biopolymer Nanostructures for Food Encapsulation Purposes. 2019
- Physicochemical properties of alginate-based films: Effect of ionic crosslinking and mannuronic and guluronic acid ratio. Food Hydrocolloids. 2018
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capítulo de livro
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documento
- Fortified and texture modified food products and diets for elderly people 2024
- Ultrasonication processing for the production of plant-based nanoemulsions 2022
- Carboxymethyl cellulose/lignin blended films: physicochemical and antioxidant properties 2019
- Nanospraydryer for the production of sub-micro particles based on bovine lactoferrin 2019
- Development and characterization of edible films from polysaccharides of different sources 2017
- Antimicrobial assessment of phages entrapped in bio-based structures 2016