publicações selecionadas
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artigo de revista
- Spirulina (Arthrospira platensis) immobilization in calcium-alginate beads can provide a way to produce food-grade C-phycocyanin following a biorefinery perspective. Algal Research. 2025
- Developing High-Coloring Natural Systems Using Double Emulsions with Daucus carota L. Extract to Meet High-Performance Requirements. Foods. 2024
- Spirulina (Arthrospira platensis) protein-rich extract as a natural emulsifier for oil-in-water emulsions: Optimization through a sequential experimental design strategy. Colloids and Surfaces A Physicochemical and Engineering Aspects. 2022
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artigo de conferência
- Moringa oleifera L. SFE-CO2 extracts for cosmetic applications 2023
- Spirulina (Artrhospira platensis) protein extract: techno-functional properties and potential application as a natural emulsifier 2021
- Optimization of Nanoemulsion Formulations using Saponin from Quillaja Bark, a Natural Surfactant 2019
- Tarragon extract as a functional ingredient for development of new pizza dough 2017
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capítulo de livro
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documento
- Chestnut By-Product Valorisation for Innovative Emulsions 2025
- Anthocyanin-based double emulsion gels with 3D-printable ability as potential food solutions for dysphagia patients 2025
- Chestnut Burrs: A Cellulose Source for Stabilising Pickering Emulsions 2025
- Development of 3D-printed structured food models using anthocyanin-rich double emulsion gels 2025
- Functionalized plant proteins as stabilizers for 3D-printable pickering emulsions 2025
- Advancing Innovative Food Products Development Through Pickering Emulsions 2024
- Valorisation Of Chestnut By-Products To Produce Innovative Emulsions 2024
- Lupin protein-based particles as stabilisers of Pickering emulsions envisaging 3D-printing 2024
- Development of sustainable emulsions using extracted cellulose from chestnut by-products 2024
- Optimisation of stability and colouring power of double emulsion systems loaded with Daucus carota L. 2024
- Development of Pickering stabilizers from plant-based proteins 2024
- Enhancing food products quality with natural colourants: a double emulsion approach 2024
- a-tocopherol microcapsules added with Moringa oleifera supercritical CO2 extract as a release system for transdermal applications 2024
- Optimisation of stability and colouring power of double emulsion systems loaded with Daucus carota L 2024
- Improving a-tocopherol extraction from Moringa oleifera L. leaves using SFE-CO2 2023
- Obtaining a-tocopherol enriched extracts from Moringa oleifera L. leaves 2023
- Batch (rotor-stator) vs continuous (NETmix): mixing devices comparison for Pickering emulsions production 2023
- Hydroxyapatite Pickering emulsions loaded with olive leaf extract as an innovative alternative to traditional mayonnaise-lie food sauces 2023
- Effect of time on C-phycocyanin extraction from Spirulina biomass immobilized in calcium-alginate beads targeting food-grade applications 2023
- Formation and stabilisation of oil-in-water nanoemulsions using binary emulsifier mixtures of Tribulus terrestris extract and Quillaja bark saponin 2023
- High internal phase oil-in-water Pickering Emulsions produced with polysaccharide particles 2023
- C-phycocyanin extraction using Spirulina biomass (Arthrospira platensis) immobilization in calcium-alginate beads 2022
- Coloring solutions based on double emulsions 2022
- Green and stabilised Moringa oleifera L. ingredients for cosmetic form 2022
- Vitamin E-loaded hydroxyapatite Pickering emulsions produced using a static mixer - NETmix: New product design for fortified food applications 2022
- The potential of Rosmarinus officinalis L. extracts obtained through green methodologies to enhance bread organoleptic properties 2022
- Solubility of Moringa oleifera L. seed in SFE-CO2: a response surface methodology analysis 2022
- Pickering emulsions: batch vs continuous production using the static mixer NETmix 2022
- Water-in-oil Pickering emulsions from sodium oleate surface modified nano-hydroxyapatite 2022
- Development of enzymatically crosslinked hydrogel inks for 3D printing 2022
- Spirulina protein extract as an effective natural emulsifier for oil-in-water emulsions 2022
- CO2 terpene extracts and odour profile of Prunus dulcis, Corylus avellana and Juglans regia L. species to use as food ingredients 2021
- Saponin-Rich Extracts Characterization and Evaluation as Natural Emulsifiers 2021
- Saponin-rich extracts as new natural emulsifiers 2021
- Protection of anthocyanin-rich colourants using water-in-oil-in-water (w/o/w) emulsions 2021
- Microalgae protein extraction using ultrasound and conventional mechanical stirring technologies 2021
- Spirulina (Arthrospira platensis) protein extract: techno-functional properties and potential application as a natural emulsifier 2021
- Formulation of nanoemulsions using saponin and optimization by experimental design 2019
- Novel O/W green emulsions satbilized with nano-hydroxyapatite solid particles ¿ Pickering emulsions 2018
- Tarragon extract as functional ingredient for development of new pizza dough 2017