Detalhe da pesquisa
1.
Double emulsions for iron encapsulation: is a high concentration of lipophilic emulsifier ideal for physical and chemical stability?
J Sci Food Agric
; 99(10): 4540-4549, 2019 Aug 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-30868581
2.
Food-grade micro-encapsulation systems that may induce satiety via delayed lipolysis: A review.
Crit Rev Food Sci Nutr
; 57(10): 2218-2244, 2017 Jul 03.
Artigo
em Inglês
| MEDLINE | ID: mdl-26252442
3.
Tailored microstructure of colloidal lipid particles for Pickering emulsions with tunable properties.
Soft Matter
; 13(17): 3190-3198, 2017 May 03.
Artigo
em Inglês
| MEDLINE | ID: mdl-28397896
4.
Unravelling the effect of droplet size on lipid oxidation in O/W emulsions by using microfluidics.
Sci Rep
; 14(1): 8895, 2024 Apr 17.
Artigo
em Inglês
| MEDLINE | ID: mdl-38632267
5.
Physical and Oxidative Stabilization of Oil-In-Water Emulsions by Roasted Coffee Fractions: Interface- and Continuous Phase-Related Effects.
J Agric Food Chem
; 71(11): 4717-4728, 2023 Mar 22.
Artigo
em Inglês
| MEDLINE | ID: mdl-36892016
6.
A unifying approach to lipid oxidation in emulsions: Modelling and experimental validation.
Food Res Int
; 160: 111621, 2022 10.
Artigo
em Inglês
| MEDLINE | ID: mdl-36076435
7.
Interfacial protein-protein displacement at fluid interfaces.
Adv Colloid Interface Sci
; 305: 102691, 2022 Jul.
Artigo
em Inglês
| MEDLINE | ID: mdl-35533557
8.
Evaluation of oxygen partial pressure, temperature and stripping of antioxidants for accelerated shelf-life testing of oil blends using 1H NMR.
Food Res Int
; 147: 110555, 2021 09.
Artigo
em Inglês
| MEDLINE | ID: mdl-34399532
9.
Natural particles can armor emulsions against lipid oxidation and coalescence.
Food Chem
; 347: 129003, 2021 Jun 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-33513447
10.
Sequential adsorption and interfacial displacement in emulsions stabilized with plant-dairy protein blends.
J Colloid Interface Sci
; 583: 704-713, 2021 Feb 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-33075603
11.
Glycation of soy proteins leads to a range of fractions with various supramolecular assemblies and surface activities.
Food Chem
; 343: 128556, 2021 May 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-33183873
12.
Conformational Changes of Whey and Pea Proteins upon Emulsification Approached by Front-Surface Fluorescence.
J Agric Food Chem
; 69(23): 6601-6612, 2021 Jun 16.
Artigo
em Inglês
| MEDLINE | ID: mdl-34087067
13.
Air-water interfacial behaviour of whey protein and rapeseed oleosome mixtures.
J Colloid Interface Sci
; 602: 207-221, 2021 Nov 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-34119758
14.
Interrelated Routes between the Maillard Reaction and Lipid Oxidation in Emulsion Systems.
J Agric Food Chem
; 68(43): 12107-12115, 2020 Oct 28.
Artigo
em Inglês
| MEDLINE | ID: mdl-33054194
15.
Pickering particles as interfacial reservoirs of antioxidants.
J Colloid Interface Sci
; 575: 489-498, 2020 Sep 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-32434100
16.
Formation of Taste-Active Pyridinium Betaine Derivatives Is Promoted in Thermally Treated Oil-in-Water Emulsions and Alkaline pH.
J Agric Food Chem
; 68(18): 5180-5188, 2020 May 06.
Artigo
em Inglês
| MEDLINE | ID: mdl-32307992
17.
Behavior of plant-dairy protein blends at air-water and oil-water interfaces.
Colloids Surf B Biointerfaces
; 192: 111015, 2020 Apr 18.
Artigo
em Inglês
| MEDLINE | ID: mdl-32416469
18.
Oxidative stability of soy proteins: From ground soybeans to structured products.
Food Chem
; 318: 126499, 2020 Jul 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-32143134
19.
Can we prevent lipid oxidation in emulsions by using fat-based Pickering particles?
Food Res Int
; 120: 352-363, 2019 06.
Artigo
em Inglês
| MEDLINE | ID: mdl-31000249
20.
Protein Oxidation and In Vitro Gastric Digestion of Processed Soy-Based Matrices.
J Agric Food Chem
; 67(34): 9591-9600, 2019 Aug 28.
Artigo
em Inglês
| MEDLINE | ID: mdl-31414795