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
- Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels. Current Opinion in Food Science. 2020
- Self-Organizing Structures of Phosphatidylcholine in Nonaqueous Solvents: Tailoring Gel-like Systems. Journal of Surfactants and Detergents. 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
- Synergistic interactions between lecithin and fruit wax in oleogel formation. 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
- Gelation Behavior and Stability of Multicomponent Sterol-Based Oleogels. Gels. 2022
- Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels. Current Opinion in Food Science. 2020
- Self-organizing structures of phosphatidylcholine in nonaqueous solvents: tailoring gel-like systems. Journal of Surfactants and Detergents. 2020
- Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes. Gels. 2020
- Omega-3 and poly-unsaturated fatty acids-enriched hamburgers using sterol-based oleogels. European Journal of Lipid Science and Technology. 2019
- Effect of Ohmic heating on functionality of sodium caseinate – A relationship with protein gelation. Food Research International. 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
- Lecithin and phytosterols-based mixtures as hybrid structuring agents in different organic phases. Food Research International. 2018
- Edible oleogels: an opportunity for fat replacement in foods. Food Bioscience. 2018
- Cold gel-like emulsions of lactoferrin subjected to ohmic heating. Food Research International. 2018
- Synergistic interactions between lecithin and fruit wax in oleogel formation. Food Bioscience. 2018
- In vitro digestion of oil-in-water emulsions stabilized by whey protein nanofibrils. Food Research International. 2017
- Structural and mechanical properties of organogels: Role of oil and gelator molecular structure. Food Research International. 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
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documento
- Brewery spent yeast insoluble residue as microcarriers for bioactive compound 2019
- Tuning phytosterols-based oleogels properties by soybean lecithin addition in different organic phases 2019
- 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
- Ohmic heating affecting lactoferrin properties and influencing on production of cold, gel-like emulsions 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
- Effect of structure and concentration of gelator on organogels properties : a rheological and small-angle X-ray spectroscopy study (Young Scientist Award Winner) 2014
- Thermal behaviour of organogels : effect of concentration and organogels structure 2014
- Digestibility of organogels produced with medium- and large- chain triacylglycerols 2014
- Food grade nanoparticles obtained from natural source ingredients 2011
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poster de conferência