publicações selecionadas artigo de revista Nano-hydroxyapatite Pickering emulsions as edible mayonnaise-like food sauce templates: A novel approach for food design. Journal of Food Engineering. 2024 Pickering Emulsions Stabilized with Curcumin-Based Solid Dispersion Particles as Mayonnaise-like Food Sauce Alternatives. Molecules. 2022 teses Desenvolvimento de emulsões Pickering para aplicação alimentar 2020
investigador principal Development of 3D-printable Pickering Emulsions as base systems for customized nutrition supplements concedido pelo Fundação para a Ciência e Tecnologia (FCT) 2023 - 2027
