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
- Oxypropylation of Brazilian Pine-Fruit Shell Evaluated by Principal Component Analysis. Journal of Renewable Materials. 6:715-723. 2018
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chapter
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conference paper
- 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. 170-170. 2016
- Valorisation of brazilian pine-fruit shell residue (araucaria angustifolia) in the production of biopolyols. 177-177. 2016
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journal article
- Pickering Emulsions Stabilized with Curcumin-Based Solid Dispersion Particles as Mayonnaise-like Food Sauce Alternatives. Molecules. 1-1250. 2022
- Water-in-Oil-in-Water Double Emulsions as Protective Carriers for Sambucus nigra L. Coloring Systems. Molecules. 1-13. 2022
- [37] ß-Carotene colouring systems based on solid lipid particles produced by hot melt dispersion. Current Opinion in Food Science. 1-9. 2021
- Heat and pH stable curcumin-based hydrophylic colorants obtained by the solid dispersion technology assisted by spray-drying. Chemical Engineering Science. 2019