21
TITLE: Effect of green propolis extract on functional properties of active pectin-based films
AUTHORS: Marangoni Jr, Luis; Gonsalves, Sayeny de Avila; Silva, Renan Garcia da; Martins, Joana T.; Vicente, Antonio Augusto ; Alves, Rosa Maria Vercelino; Vieira, Ronierik Pioli;
PUBLISHED: 2022, SOURCE: FOOD HYDROCOLLOIDS, VOLUME: 131
INDEXED IN: WOS
IN MY: ORCID
24
TITLE: Gelation Behavior and Stability of Multicomponent Sterol-Based Oleogels
AUTHORS: Martins, Artur J.; Cerqueira, Fatima; Vicente, Antonio A. ; Cunha, Rosiane L.; Pastrana Martinez, L.M.; Cerqueira, Miguel A.;
PUBLISHED: 2022, SOURCE: GELS, VOLUME: 8, ISSUE: 1
INDEXED IN: Scopus WOS CrossRef: 11
IN MY: ORCID
27
TITLE: Management of Operational Parameters and Novel Spinneret Configurations for the Electrohydrodynamic Processing of Functional Polymers  Full Text
AUTHORS: João Pedro Silva; Torres Giner, S; Vicente, AA ; Cerqueira, MA;
PUBLISHED: 2022, SOURCE: MACROMOLECULAR MATERIALS AND ENGINEERING, VOLUME: 307, ISSUE: 5
INDEXED IN: Scopus WOS CrossRef: 7
IN MY: ORCID
28
TITLE: Oleogels and bigels as alternatives to saturated fats: A review on their application by the food industry  Full Text
AUTHORS: João Pedro Silva; Cerqueira, Miguel A.; Martins, Artur J.; Fasolin, Luiz H.; Cunha, Rosiane L.; Vicente, Antonio A. ;
PUBLISHED: 2022, SOURCE: JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, VOLUME: 99, ISSUE: 11
INDEXED IN: Scopus WOS CrossRef: 11
IN MY: ORCID
29
TITLE: Phaeodactylum tricornutum extracts as structuring agents for food applications: Physicochemical and functional properties  Full Text
AUTHORS: Catarina Castro-Ferreira; Joana S Gomes-Dias; Pedro Ferreira-Santos; Ricardo N Pereira; António A Vicente ; Cristina M.R Rocha;
PUBLISHED: 2022, SOURCE: Food Hydrocolloids, VOLUME: 124
INDEXED IN: CrossRef: 7
IN MY: ORCID
30
TITLE: Phaeodactylum tricornutum extracts as structuring agents for food applications: Physicochemical and functional properties
AUTHORS: Castro Ferreira, C; Gomes Dias, JS; Ferreira Santos, P; Pereira, RN; Vicente, AA ; Rocha, CMR;
PUBLISHED: 2022, SOURCE: FOOD HYDROCOLLOIDS, VOLUME: 124
INDEXED IN: Scopus WOS
IN MY: ORCID
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