publicações selecionadas
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- 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
- 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
- Vitamin E-loaded hydroxyapatite Pickering emulsions produced using a static mixer - NETmix: New product design for fortified food applications 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
- Saponin-Rich Extracts Characterization and Evaluation as Natural Emulsifiers 2021
- Saponin-rich extracts as new natural emulsifiers 2021
- Spirulina (Artrhospira platensis) protein extract: techno-functional properties and potential application as a natural emulsifier 2021
- Protection of anthocyanin-rich colourants using water-in-oil-in-water (w/o/w) emulsions 2021
- Optimization of Nanoemulsion Formulations using Saponin from Quillaja Bark, a Natural Surfactant 2019
- 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 a functional ingredient for development of new pizza dough 2017