selected publications
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academic article
- Evaluating the potential of natural polymers for water-dispersible curcumin-based solid dispersion colourant systems for food applications. Journal of Food Engineering. 2024
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chapter
- What is next in microalgae research. 81-106. 2023
- New Trends in Natural Emulsifiers and Emulsion Technology for the Food Industry. 1-31. 2022
- New Trends in Natural Emulsifiers and Emulsion Technology for the Food Industry. 1-31. 2022
- New insights into nanohydroxyapatite/chitosan nanocomposites for bone tissue regeneration 2019
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conference paper
- The potential of aromatic extracts to enhance the sensory perception of bread 2022
- 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
- Emulsions preparation based on ternary phase diagrams: comparative study using two oils (Miglyol and sweet almond) with two distinct surfactants (Tween 80 and Saponin). 13th International Chemical and Biological Engineering Conference (CHEMPOR 2018). 2018
- Tarragon extract as a functional ingredient for development of new pizza dough 2017
- Desenvolvimento de novas massas alimentares funcionais através da introdução de extrato de estragão. 374-377. 2016
- Spray-drying of Suillus luteus and Cropinopsis atramentaria mushroom alcoholic extracts and its synergistic antioxidant effect. 46-48. 2014
- Mushroom extracts as viable sources of bioactive compounds for food applications 2014
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document
- Testing of anthocyanin-based double emulsion colourant systems in yoghurts 2023
- Corrigendum to “chemical and organoleptic properties of bread enriched with Rosmarinus officinalis L.: the potential of natural extracts obtained through green extraction methodologies as food ingredients” 2022
- Spirulina (Artrhospira platensis) protein extract: techno-functional properties and potential application as a natural emulsifier 2021
- Emulsions preparation based on ternary phase diagrams: comparative study using two oils (Miglyol and Sweet Almond) with two distinct surfactants (Tween 80 and Saponin) 2018
- Tarragon extract as a functional ingredient for development of new pizza dough 2017
- Mushroom extracts as viable sources of bioactive compounds for food applications 2014
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journal article
- Saponin-based natural nanoemulsions as alpha-tocopherol delivery systems for dermal applications. Human Development. 1-12. 2023
- Study of binary mixtures of Tribulus terrestris extract and Quillaja bark saponin as oil-in-water nanoemulsion emulsifiers. Journal of Surfactants and Detergents. 123-133. 2023
- The potential of almonds, hazelnuts, and walnuts SFE-CO2 extracts as sources of bread flavouring ingredients. Food Chemistry. 1-11. 2023
- Moringa oleifera L. Screening: SFE-CO2 Optimisation and Chemical Composition of Seed, Leaf, and Root Extracts as Potential Cosmetic Ingredients. Separations. 1-19. 2023
- Pickering Emulsions Based in Inorganic Solid Particles: From Product Development to Food Applications. Molecules. 2023
- Chemical and organoleptic properties of bread enriched with Rosmarinus officinalis L.: The potential of natural extracts obtained through green extraction methodologies as food ingredients. Food Chemistry. 1-10. 2022
- Saponins as Natural Emulsifiers for Nanoemulsions. Journal of Agricultural and Food Chemistry. 6573-6590. 2022
- Obtaining Aromatic Extracts from Portuguese Thymus mastichina L. by Hydrodistillation and Supercritical Fluid Extraction with CO2 as Potential Flavouring Additives for Food Applications. Molecules. 1-17. 2022
- Development of water-in-oil pickering emulsions from sodium oleate surface-modified nano-hydroxyapatite. Surfaces and Interfaces. 101759. 2022
- Effect of temperature, pH and ionic strength on hydroxyapatite stabilised Pickering emulsions produced in batch and continuous mode. Food Biophysics. 2022
- In vitro digestion and bioaccessibility studies of vitamin E-loaded nanohydroxyapatite Pickering emulsions and derived fortified foods. Current Opinion in Food Science. 112706. 2022
- 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. 1-10. 2022
- Evaluation of saponin-rich extracts as natural alternative emulsifiers: A comparative study with pure Quillaja Bark saponin. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 126748. 2021
- Continuous production of hydroxyapatite Pickering emulsions using a mesostructured reactor. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 126365-126365. 2021
- Nanohydroxyapatite (n-HAp) as a pickering stabilizer in oil-in-water (O/W) emulsions: a stability study. Journal of Dispersion Science and Technology. 2020
- Microalgae-Derived Pigments: A 10-Year Bibliometric Review and Industry and Market Trend Analysis. Molecules. 3406. 2020
- Formulation and Optimization of Nanoemulsions Using the Natural Surfactant Saponin from Quillaja Bark. Molecules. 1538. 2020
- Continuous production of melamine-formaldehyde microcapsules using a mesostructured reactor. Ind. Eng. Chem. Res.. 2020
- Preparation of nano-hydroxyapatite/chitosan aqueous dispersions: From lab scale to continuous production using an innovative static mixer. Carbohydrate Polymers. 20-28. 2018
- Antiangiogenic compounds: well-established drugs versus emerging natural molecules. Cancer Letters. 86-105. 2018
- Preparation and characterization of poly(urethane–urea) microcapsules containing limonene. Kinetic analysis. International Journal of Polymer Analysis and Characterization. 709-724. 2017
- Functionalized textiles with PUU/limonene microcapsules: effect of finishing methods on fragrance release. Journal of the Textile Institute. 361-367. 2017
- Tarragon phenolic extract as a functional ingredient for pizza dough: Comparative performance with ascorbic acid (E300). Journal of Functional Foods. 268-278. 2016
- Spray drying as a viable process to produce nano-hydroxyapatite/chitosan (n-HAp/CS) hybrid microparticles mimicking bone composition. Advanced Powder Technology. 575-583. 2016
- Spray-drying microencapsulation of synergistic antioxidant mushroom extracts and their use as functional food ingredients. Food Chemistry. 612-618. 2015