publicações selecionadas
-
artigo académico
- Evaluating the potential of natural polymers for water-dispersible curcumin-based solid dispersion colourant systems for food applications. Journal of Food Engineering. 2024
- Oxypropylation of Brazilian Pine-Fruit Shell Evaluated by Principal Component Analysis. Journal of Renewable Materials. 2018
-
artigo de conferência
- Development of double emulsions from Sambucus nigra L. berry extract as ph stable colorant formulations 2019
- Soluções corantes baseadas em emulsões duplas incorporando extrato de Sambucus nigra L.: desenvolvimento e teste em diferentes matrizes alimentares 2019
- Análise de componentes principais aplicada ao estudo da oxipropilação do resíduo da semente da Araucaria angustifólia 2018
- Exploring oxypropylation to prepare liquid and biphasic polyols from the pine-fruit shell of Auraucaria angustifolia 2016
- Valorisation of brazilian pine-fruit shell residue (araucaria angustifolia) in the production of biopolyols 2016
-
artigo de revista
- Pickering Emulsions Stabilized with Curcumin-Based Solid Dispersion Particles as Mayonnaise-like Food Sauce Alternatives. Molecules. 2022
- Water-in-Oil-in-Water Double Emulsions as Protective Carriers for Sambucus nigra L. Coloring Systems. Molecules. 2022
- [37] ß-Carotene colouring systems based on solid lipid particles produced by hot melt dispersion. Current Opinion in Food Science. 2021
- Heat and pH stable curcumin-based hydrophylic colorants obtained by the solid dispersion technology assisted by spray-drying. Chemical Engineering Science. 2019
-
capítulo de livro