Ana Isabel Juncá Sottomayor Lisboa de Bourbon
AuthID: R-000-WNP
11
TITLE: Physicochemical characterisation and release behaviour of curcumin-loaded lactoferrin nanohydrogels into food simulants
AUTHORS: Araújo, JF; Bourbon, AI; Simões, LS; Vicente, AA; Coutinho, PJG; Ramos, OL;
PUBLISHED: 2020, SOURCE: Food & function, VOLUME: 11, ISSUE: 1
AUTHORS: Araújo, JF; Bourbon, AI; Simões, LS; Vicente, AA; Coutinho, PJG; Ramos, OL;
PUBLISHED: 2020, SOURCE: Food & function, VOLUME: 11, ISSUE: 1
12
TITLE: Physicochemical characterisation and release behaviour of curcumin-loaded lactoferrin nanohydrogels into food simulants
AUTHORS: Joao F Araujo; Ana I Bourbon; Livia S Simoes; Antonio A Vicente ; Paulo J G Coutinho; Oscar L Ramos;
PUBLISHED: 2020, SOURCE: FOOD & FUNCTION, VOLUME: 11, ISSUE: 1
AUTHORS: Joao F Araujo; Ana I Bourbon; Livia S Simoes; Antonio A Vicente ; Paulo J G Coutinho; Oscar L Ramos;
PUBLISHED: 2020, SOURCE: FOOD & FUNCTION, VOLUME: 11, ISSUE: 1
INDEXED IN: 
WOS
WOS13
TITLE: Lactoferrin-based nanoemulsions to improve the physical and chemical stability of omega-3 fatty acids
AUTHORS: Nunes, R; Pereira, BD; Cerqueira, MA; Silva, P; Pastrana Martinez, L.M.; Vicente, AA ; Martins, JT; Bourbon, AI;
PUBLISHED: 2020, SOURCE: FOOD & FUNCTION, VOLUME: 11, ISSUE: 3
AUTHORS: Nunes, R; Pereira, BD; Cerqueira, MA; Silva, P; Pastrana Martinez, L.M.; Vicente, AA ; Martins, JT; Bourbon, AI;
PUBLISHED: 2020, SOURCE: FOOD & FUNCTION, VOLUME: 11, ISSUE: 3
14
TITLE: Emulsion-filled hydrogels for food applications: influence of pH on emulsion stability and a coating on microgel protection
AUTHORS: Karen Cristina G Guedes Silva; Ana Isabel Bourbon; Lorenzo Pastrana; Ana Carla K Kawazoe Sato;
PUBLISHED: 2020, SOURCE: FOOD & FUNCTION, VOLUME: 11, ISSUE: 9
AUTHORS: Karen Cristina G Guedes Silva; Ana Isabel Bourbon; Lorenzo Pastrana; Ana Carla K Kawazoe Sato;
PUBLISHED: 2020, SOURCE: FOOD & FUNCTION, VOLUME: 11, ISSUE: 9
INDEXED IN: 
Scopus WOS
Scopus WOS15
TITLE: Optimization of a chitosan solution as potential carrier for the incorporation of Santolina chamaecyparissus L. solid by-product in an edible vegetal coating on 'Manchego' cheese
AUTHORS: Gonzalo O Ortiz de Elguea Culebras; Ana I Bourbon; Maria J Costa; Nuria Munoz Tebar; Manuel Carmona; Ana Molina; Raul Sanchez Vioque; Isabel Berruga, MI; Antonio A Vicente ;
PUBLISHED: 2019, SOURCE: FOOD HYDROCOLLOIDS, VOLUME: 89
AUTHORS: Gonzalo O Ortiz de Elguea Culebras; Ana I Bourbon; Maria J Costa; Nuria Munoz Tebar; Manuel Carmona; Ana Molina; Raul Sanchez Vioque; Isabel Berruga, MI; Antonio A Vicente ;
PUBLISHED: 2019, SOURCE: FOOD HYDROCOLLOIDS, VOLUME: 89
INDEXED IN: Scopus WOS
Scopus WOS16
TITLE: Protein-Based Nanostructures for Food Applications
AUTHORS: Bourbon, AI; Pereira, RN; Pastrana Martinez, L.M.; Vicente, AA ; Cerqueira, MA;
PUBLISHED: 2019, SOURCE: GELS, VOLUME: 5, ISSUE: 1
AUTHORS: Bourbon, AI; Pereira, RN; Pastrana Martinez, L.M.; Vicente, AA ; Cerqueira, MA;
PUBLISHED: 2019, SOURCE: GELS, VOLUME: 5, ISSUE: 1
17
TITLE: Nanoparticles of lactoferrin for encapsulation of food ingredients
AUTHORS: Ana I Bourbon; Joana T Martins; Ana C Pinheiro; Daniel A Madalena; Arlete Marques; Rafaela Nunes; António A Vicente ;
PUBLISHED: 2019, SOURCE: Biopolymer Nanostructures for Food Encapsulation Purposes
AUTHORS: Ana I Bourbon; Joana T Martins; Ana C Pinheiro; Daniel A Madalena; Arlete Marques; Rafaela Nunes; António A Vicente ;
PUBLISHED: 2019, SOURCE: Biopolymer Nanostructures for Food Encapsulation Purposes
18
TITLE: Characterization of Particle Properties in Nanoemulsions
AUTHORS: Bourbon, AI; Gonçalves, RFS; Vicente, AA ; Pinheiro, AC;
PUBLISHED: 2018, SOURCE: Nanoemulsions: Formulation, Applications, and Characterization
AUTHORS: Bourbon, AI; Gonçalves, RFS; Vicente, AA ; Pinheiro, AC;
PUBLISHED: 2018, SOURCE: Nanoemulsions: Formulation, Applications, and Characterization
19
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
20
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
