publicações selecionadas
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artigo académico
- Accessing the thermal and electric effects in ß-lactoglobulin denaturation and interaction with phenolic compounds. Food Hydrocolloids. 2024
- Unravelling the impact of ohmic heating on commercial pea protein structure. Food Hydrocolloids. 2024
- Ohmic heating as an innovative strategy to modulate protein fibrillation. Innovative Food Science & Emerging Technologies. 2024
- Influence of ohmic heating on lentil protein structure and protein-pectin interactions. Innovative Food Science & Emerging Technologies. 2023
- Influence of moderate electric fields in beta-lactoglobulin thermal unfolding and interactions. Food Chemistry. 2020
- Multi-step thermally induced transitions of beta-lactoglobulin - An in situ spectroscopy approach. International Dairy Journal. 2020
- 3 - Nanostructures of whey proteins for encapsulation of food ingredients. Biopolymer Nanostructures for Food Encapsulation Purposes. 2019
- Ohmic heating for preservation, transformation and extraction. Green Food Processing Techniques: Preservation, Transformation and Extraction. 2019
- Aquecimento óhmico: uma ferramenta ao serviço da biotecnologia 2015
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artigo de revista
- Lactoferrin as a carrier of iron: Development and physicochemical characterization. Food Hydrocolloids. 2023
- Influence of ohmic heating on lentil protein structure and protein-pectin interactions. Innovative Food Science & Emerging Technologies. 2023
- Tunning pectinase activity under the effects of electric fields in the enhanced clarification of wine must. Frontiers in Sustainable Food Systems. 2023
- Incorporation of Solid Lipid Nanoparticles into Stirred Yogurt: Effects in Physicochemical and Rheological Properties during Shelf-Life. Nanomaterials. 2023
- Unraveling the nature of ohmic heating effects in structural aspects of whey proteins - The impact of electrical and electrochemical effects. Innovative Food Science & Emerging Technologies. 2021
- Emergent Proteins-Based Structures - Prospects towards Sustainable Nutrition and Functionality. Gels. 2021
- Influence of ohmic heating on the structural and immunoreactive properties of soybean proteins. ACS Food Science & Technology. 2021
- Ohmic heating as a new tool for protein scaffold engineering. Journal of Nanoparticle Research. 2021
- The role of emergent processing technologies in tailoring plant protein functionality: New insights. Trends in Food Science and Technology. 2021
- Electric field effects on proteins - Novel perspectives on food and potential health implications. Food Research International. 2020
- Electrosprayed whey protein-based nanocapsules for ß-carotene encapsulation. Food Chemistry. 2020
- Ohmic heating as an innovative approach for the production of keratin films. International Journal of Biological Macromolecules. 2020
- Effects of Ohmic Heating on the immunoreactivity of ß-lactoglobulin – a relationship towards structural aspects. Food Bioscience. 2020
- Effects of moderate electric fields on cold-set gelation of whey proteins - From molecular interactions to functional properties. Food Hydrocolloids. 2020
- Influence of moderate electric fields in ß-lactoglobulin thermal unfolding and interactions. Food Chemistry. 2020
- Multi-step thermally induced transitions of ß-lactoglobulin - an in situ spectroscopy approach. International Dairy Journal. 2020
- High performance piezoresistive response of nanostructured ZnO/Ag thin films for pressure sensing applications. Thin Solid Films. 2019
- Electric field effects on ß-lactoglobulin thermal unfolding as a function of pH – Impact on protein functionality. Innovative Food Science & Emerging Technologies. 2019
- Electric Field Processing: Novel Perspectives on Allergenicity of Milk Proteins. Journal of Agricultural and Food Chemistry. 2018
- Electrotechnologies applied to microalgal biotechnology - Applications, techniques and future trends. Food Packaging and Shelf Life. 2018
- Electric field-based technologies for valorization of bioresources. Bioresource Technology. 2018
- 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
- Effects of ohmic heating on extraction of food-grade phytochemicals from colored potato. ACS Food Science & Technology. 2016
- A poly-e-caprolactone based biofilm carrier for nitrate removal from water. Amino Acids. 2016
- Production of Whey Protein-Based Aggregates Under Ohmic Heating. Food and Bioprocess Technology. 2016
- Aquecimento óhmico: uma ferramenta ao serviço da biotecnologia 2015
- Influence of moderate electric fields on gelation of whey protein isolate. Food Hydrocolloids. 2015
- Physical effects upon whey protein aggregation for nano-coating production. Food Research International. 2014
- Semicontinuous Discharge of Non-Newtonian Filter Cakes in Electrofiltration. Chemical Engineering & Technology. 2013
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capítulo de livro
- Tackling food allergens¿The role of food processing on proteins¿ allergenicity 2023
- Electro based technologies for the extraction of phenolic compounds 2022
- Electrotechnologies for the development of food-based structured systems 2022
- Effects of electric fields and electromagnetic wave on food structure and functionality 2021
- Future food proteins - Trends and perspectives 2021
- Ohmic Heating - An Emergent Technology in Innovative Food Processing 2021
- Whey and Whey Powders: Production and Uses 2016
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documento
- Porphyra dioica Proteins: Formulation and Functional Insights for Innovative Food Products 2024
- The impact of ohmic heating on pea protein structure during higher heat shorter time (HHST) and ultra-high temperature (UHT) treatments 2023
- Functional and physicochemical characterization of emerging plant-based proteins 2023
- Improvement of the functional properties of pea and faba proteins for pastry applications 2023
- (RE)VALUATION OF WINE INDUSTRY BY-PRODUCTS USING OHMIC HEATING AS AN EMERGING TECHNOLOGY 2023
- PROVEGG4PASTRY Development of innovative bakery preparations using vegetable protein sources to replace animal proteins in industrial bakery applications 2023
- The refractometer, how it works and role in the food industry 2023
- Production of fibrillar protein aggregates under the effects of electrical fields 2022
- Assessment of vegetable-based alternatives for pastry application: commercial formulations vs pea protein isolate 2022
- Protein aggregation under electric fields ¿ from fibril formation to immunoreactivity 2022
- Protein aggregation under electric fields: from fibril formation to immunoreactivity 2022
- Development of ß-lactoglobulin fibrillar-structures under ohmic heating technology 2022
- Conformational dynamics of soy protein isolate under Ohmic Heating 2022
- Assessment of electrical effects of ohmic heating on structural and immunoreactivity properties of bovine betalactoglobulin 2019
- Effects of moderate electric fields in beta-lactoglobulinthermal denaturation: structural changes and binding properties 2019
- Modelling whey protein gelation under ohmic heating - effects of electric field strength, frequency and heating kinetics 2019
- Electrosprayed whey protein Isolate-based nanocapsules for bioactive compounds encapsulation 2018
- Designing whey protein-based architectures under application of moderate electric fields 2018
- Moderate electric fields effects on whey protein´s structure, interactions and gelation 2017
- Greener technologies in by-products and wastes processing - the case of electric fields in extraction and proteins functional modification 2017
- Unravelling the effects of electric fields on thermal aggregation and gelation of whey proteins 2017
- Determination of thermally-induced conformational slides in ß-lactoglobulin prior to irreversible thermal denaturation 2017
- Moderate Electric Fields – a processing biotechnological tool 2016
- Characterization of Micro- and Nanostructures from ß-Lactoglobulin Formed Upon Heat Treatment and Under Selected Environmental Conditions 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
- Influence of electro-heating on the production of whey protein cold-set hydrogels 2014
- Association of riboflavin in whey protein hydrogels produced through application of moderate electric field and cold induced gelation 2014
- Production of whey protein cold-set hydrogels through application of moderate electric fields 2014
- Antifungal and antioxidant efficacy of Aloe vera and its potential incorporation in chitosan-based coatings for blueberries preservation 2014
- Production of whey protein hydrogels through application of electric fields 2013
- Controlling size of whey protein nano-particles through application of moderate electric fields 2013
- Structural characterization of heat-induced whey protein hydrogels produced under the effects of moderate electric fields 2013
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poster de conferência
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teses