Ana Cristina Braga Pinheiro
AuthID: R-000-SAJ
61
TITLE: Protein-Based Structures for Food Applications: From Macro to Nanoscale
AUTHORS: Martins, JT; Bourbon, AI; Pinheiro, AC; Fasolin, LH; Vicente, AA ;
PUBLISHED: 2018, SOURCE: FRONTIERS IN SUSTAINABLE FOOD SYSTEMS, VOLUME: 2
AUTHORS: Martins, JT; Bourbon, AI; Pinheiro, AC; Fasolin, LH; Vicente, AA ;
PUBLISHED: 2018, SOURCE: FRONTIERS IN SUSTAINABLE FOOD SYSTEMS, VOLUME: 2
62
TITLE: Advances in nutraceutical delivery systems: From formulation design for bioavailability enhancement to efficacy and safety evaluation Full Text
AUTHORS: Raquel F S Gonçalves; Joana T Martins; Catarina M M Duarte; António A Vicente ; Ana C Pinheiro;
PUBLISHED: 2018, SOURCE: Trends in Food Science and Technology, VOLUME: 78
AUTHORS: Raquel F S Gonçalves; Joana T Martins; Catarina M M Duarte; António A Vicente ; Ana C Pinheiro;
PUBLISHED: 2018, SOURCE: Trends in Food Science and Technology, VOLUME: 78
63
TITLE: Physico-chemical stability and in vitro digestibility of beta-carotene-loaded lipid nanoparticles of cupuacu butter (Theobroma grandiflorum) produced by the phase inversion temperature (PIT) method
AUTHORS: Graziela V L Gomes; Mirella R Sola; Luis F P Marostegan; Camila G Jange; Camila P S Cazado; Ana C Pinheiro; Antonio A Vicente ; Samantha C Pinho;
PUBLISHED: 2017, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 192
AUTHORS: Graziela V L Gomes; Mirella R Sola; Luis F P Marostegan; Camila G Jange; Camila P S Cazado; Ana C Pinheiro; Antonio A Vicente ; Samantha C Pinho;
PUBLISHED: 2017, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 192
64
TITLE: In vitro digestion of oil-in-water emulsions stabilized by whey protein nanofibrils
AUTHORS: Mantovani, RA; Pinheiro, AC; Vicente, AA ; Cunha, RL;
PUBLISHED: 2017, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 99
AUTHORS: Mantovani, RA; Pinheiro, AC; Vicente, AA ; Cunha, RL;
PUBLISHED: 2017, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 99
65
TITLE: Towards the understanding of the behavior of bio-based nanostructures during in vitro digestion
AUTHORS: Pinheiro, AC; Goncalves, RFS; Madalena, DA; Vicente, AA ;
PUBLISHED: 2017, SOURCE: CURRENT OPINION IN FOOD SCIENCE, VOLUME: 15
AUTHORS: Pinheiro, AC; Goncalves, RFS; Madalena, DA; Vicente, AA ;
PUBLISHED: 2017, SOURCE: CURRENT OPINION IN FOOD SCIENCE, VOLUME: 15
66
TITLE: Advances in Food Nanotechnology
AUTHORS: Miguel Ângelo Cerqueira; Ana C Pinheiro; Oscar L Ramos; Hélder Silva; Ana I Bourbon; Antonio A Vicente ;
PUBLISHED: 2017, SOURCE: Emerging Nanotechnologies in Food Science
AUTHORS: Miguel Ângelo Cerqueira; Ana C Pinheiro; Oscar L Ramos; Hélder Silva; Ana I Bourbon; Antonio A Vicente ;
PUBLISHED: 2017, SOURCE: Emerging Nanotechnologies in Food Science
67
TITLE: Micro- and nano bio-based delivery systems for food applications: In vitro behavior
AUTHORS: Lívia de Souza Simões; Daniel A Madalena; Ana C Pinheiro; José A Teixeira; António A Vicente ; Óscar L Ramos;
PUBLISHED: 2017, SOURCE: Advances in Colloid and Interface Science, VOLUME: 243
AUTHORS: Lívia de Souza Simões; Daniel A Madalena; Ana C Pinheiro; José A Teixeira; António A Vicente ; Óscar L Ramos;
PUBLISHED: 2017, SOURCE: Advances in Colloid and Interface Science, VOLUME: 243
68
TITLE: In vitro behaviour of curcumin nanoemulsions stabilized by biopolymer emulsifiers - Effect of interfacial composition
AUTHORS: Ana C Pinheiro; Manuel A Coimbra; Antonio A Vicente ;
PUBLISHED: 2016, SOURCE: FOOD HYDROCOLLOIDS, VOLUME: 52
AUTHORS: Ana C Pinheiro; Manuel A Coimbra; Antonio A Vicente ;
PUBLISHED: 2016, SOURCE: FOOD HYDROCOLLOIDS, VOLUME: 52
69
TITLE: In vitro digestion and stability assessment of beta-lactoglobulin/riboflavin nanostructures Full Text
AUTHORS: Daniel A Madalena; Oscar L Ramos; Ricardo N Pereira; Ana I Bourbon; Ana C Pinheiro; Xavier Malcata, FX; Jose A Teixeira; Antonio A Vicente ;
PUBLISHED: 2016, SOURCE: FOOD HYDROCOLLOIDS, VOLUME: 58
AUTHORS: Daniel A Madalena; Oscar L Ramos; Ricardo N Pereira; Ana I Bourbon; Ana C Pinheiro; Xavier Malcata, FX; Jose A Teixeira; Antonio A Vicente ;
PUBLISHED: 2016, SOURCE: FOOD HYDROCOLLOIDS, VOLUME: 58
70
TITLE: Influence of chitosan coating on protein-based nanohydrogels properties and in vitro gastric digestibility Full Text
AUTHORS: Ana I Bourbon; Ana C Pinheiro; Miguel A Cerqueira; Antonio A Vicente ;
PUBLISHED: 2016, SOURCE: FOOD HYDROCOLLOIDS, VOLUME: 60
AUTHORS: Ana I Bourbon; Ana C Pinheiro; Miguel A Cerqueira; Antonio A Vicente ;
PUBLISHED: 2016, SOURCE: FOOD HYDROCOLLOIDS, VOLUME: 60
