publicações selecionadas
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artigo académico
- Tuning the extraction methodology targeting protein-enriched fractions from red algae. Future Foods. 2024
- Solubilization and Hydrolysis of Porcine Coagulated Blood Protein Using Sub-Critical Solvent Extraction. Food and Bioprocess Technology. 2023
- Nanoparticles of lactoferrin for encapsulation of food ingredients. Biopolymer Nanostructures for Food Encapsulation Purposes. 2019
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artigo de revista
- Algal proteins: Production strategies and nutritional and functional properties. Bioresource Technology. 2021
- Influence of thermal and electrical effects of ohmic heating on C-phycocyanin properties and biocompounds recovery from Spirulina Platensis. ACS Food Science & Technology. 2020
- Lactoferrin-based nanoemulsions to improve the physical and chemical stability of omega-3 fatty acids. Food Bioscience. 2020
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capítulo de livro