publicações selecionadas
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artigo académico
- Oleogels and bigels as alternatives to saturated fats: A review on their application by the food industry. Journal of the American Oil Chemists' SocIETy. 2022
- Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages. Journal of the Science of Food and Agriculture. 2020
- Oleogels for development of health-promoting food products. Food Science and Human Wellness. 2020
- Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels. Current Opinion in Food Science. 2020
- Omega-3 and Polyunsaturated Fatty Acids-Enriched Hamburgers Using Sterol-Based Oleogels. European Journal of Lipid Science and Technology. 2019
- Edible oleogels: an opportunity for fat replacement in foods. Food Bioscience. 2018
- Fortified beeswax oleogels: effect of ß-carotene on the gel structure and oxidative stability. Food Bioscience. 2017
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artigo de revista
- Food-grade bigels: Evaluation of hydrogel:oleogel ratio and gelator concentration on their physicochemical properties. Food Hydrocolloids. 2023
- Levofloxacin-Loaded Microneedles Produced Using 3D-Printed Molds for Klebsiella Pneumoniae Biofilm Control. Advanced Therapeutics. 2023
- Gelation Behavior and Stability of Multicomponent Sterol-Based Oleogels. Gels. 2022
- Modulating process parameters to change physical properties of bigels for food applications. Food Structure. 2021
- Modulation and Characterization of Wax-Based Olive Oil Organogels in View of Their Application in the Food Industry. Gels. 2021
- Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels. Current Opinion in Food Science. 2020
- Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes. Gels. 2020
- Oleogels for development of health-promoting food products. Food Science and Human Wellness. 2020
- Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages. Journal of the Science of Food and Agriculture. 2020
- Omega-3 and poly-unsaturated fatty acids-enriched hamburgers using sterol-based oleogels. European Journal of Lipid Science and Technology. 2019
- Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics. Antibiotics. 2019
- Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties. Food Research International. 2019
- Sterol-based oleogels' characterization envisioning food applications. Journal of the Science of Food and Agriculture. 2019
- Edible oleogels: an opportunity for fat replacement in foods. Food Bioscience. 2018
- Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food. Critical Reviews in Food Science and Nutrition. 2017
- Fortified beeswax oleogels: Effect of β-carotene on the gel structure and oxidative stability. Food Bioscience. 2017
- Beeswax organogels: Influence of gelator concentration and oil type in the gelation process. Food Research International. 2016
- Influence of moderate electric fields on gelation of whey protein isolate. Food Hydrocolloids. 2015
- Physical and mass transfer properties of electrospun e-polycaprolactone nanofiber membranes. Enzyme and Microbial Technology. 2015
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capítulo de livro
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documento
- Production of olive oil organogels: influence of beeswax concentration on physicochemical properties 2019
- In-vitro bioaccessibility of beta-carotene in lipidic systems 2019
- Development of nanostructured lipid carriers based on oleogel using rhamnolipids as surfactant 2018
- Oleogels for the development of healthier meat-based food products 2018
- Beta-carotene loaded oleogels’ texture and disintegration behaviour during in-vitro digestion 2017
- Characterization of edible beeswax-based oleogels aiming at food incorporation 2017
- Hybrid gels: influence of water and oil phase on textural and rheological properties 2017
- Development of beeswax oleogels and the influence of gelator concentration and oil type on their final properties 2016
- Study of the kinetics of formation of α-lactalbumin nanotubes in presence of manganese 2014
- Development and characterization of β-lactoglobulin nanohydrogels for bioactive compound delivery 2014
- Effect of different divalent cations on the synthesis of alpha-lactalbumin nanotubes 2014
- Diffusion of different molecular weight proteins through poly e-caprolactone films with encapsulated trypsin 2014
- Diffusional and surface properties of electrospun poly (e-caprolactone) nanofibers with trypsin encapsulation 2013
- Development and characterization of bioactive β-lactoglobulin nano-hydrogels for food applications 2013
- Diffusional and Surface Properties of Electrospun Poly (e-caprolactone) Nanofibers with Trypsin Encapsulation (oral presentation) 2013
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poster de conferência
- Polymeric stabilized oleogel-based emulsions aiming at food lipid profile tailoring 2021
- Production of olive oil organogels: Influence of candelilla wax concentration on physicochemical properties 2019
- Bioaccessibility of beta-carotene loaded oleogels 2019
- Digestion of beta-carotene loaded oleogels and transepithelial transport: in-vitro study 2018
- Production of olive oil organogels: influence of carnauba wax concentration on physicochemical properties 2018
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teses