LORENZO MIGUEL
PASTRANA CASTRO
CATEDRATICO/A DE UNIVERSIDAD TC
Universidade do Minho
Braga, PortugalPublikationen in Zusammenarbeit mit Forschern von Universidade do Minho (102)
2024
-
Active Low-Density Polyethylene-Based Films by Incorporating α-Tocopherol in the Free State and Loaded in PLA Nanoparticles: A Comparative Study
Foods, Vol. 13, Núm. 3
-
Designing an antimicrobial film for wound applications incorporating bacteriophages and ε-poly-L-lysine
International Journal of Biological Macromolecules, Vol. 268
-
Resveratrol-loaded octenyl succinic anhydride modified starch emulsions and hydroxypropyl methylcellulose (HPMC) microparticles: Cytotoxicity and antioxidant bioactivity assessment after in vitro digestion
International Journal of Biological Macromolecules, Vol. 259
-
Rhamnolipids: A biosurfactant for the development of lipid-based nanosystems for food applications
Comprehensive Reviews in Food Science and Food Safety, Vol. 23, Núm. 1, pp. 1-21
2023
-
Antiviral edible coatings and films: A strategy to ensure food safety
Trends in Food Science and Technology, Vol. 138, pp. 551-563
-
Bacteriophage Delivery Systems for Food Applications: Opportunities and Perspectives
Viruses, Vol. 15, Núm. 6
-
Edible alginate-based films with anti-SARS-CoV-2 activity
Food Microbiology, Vol. 113
-
Editorial: Sustainable food systems in Ibero-America
Frontiers in Sustainable Food Systems
-
Encapsulation of vitamin D3 using rhamnolipids-based nanostructured lipid carriers
Food Chemistry, Vol. 427
-
Food-grade bigels: Evaluation of hydrogel:oleogel ratio and gelator concentration on their physicochemical properties
Food Hydrocolloids, Vol. 143
-
From mouth to gut: microfluidic in vitro simulation of human gastro-intestinal digestion and intestinal permeability
Analyst, Vol. 148, Núm. 14, pp. 3193-3203
-
Lactoferrin as a carrier of iron: Development and physicochemical characterization
Food Hydrocolloids, Vol. 142
-
Recent advances in oral delivery systems of resveratrol: foreseeing their use in functional foods
Food and Function, Vol. 14, Núm. 23, pp. 10286-10313
2022
-
Active Flexible Films for Food Packaging: A Review
Polymers, Vol. 14, Núm. 12
-
Corrigendum to ‘Safety and fate of nanomaterials in food: The role of in vitro tests’ [Trends in Food Science & Technology 109 (20221) 3128] (Trends in Food Science & Technology (2021) 109 (593–607), (S0924224421000509), (10.1016/j.tifs.2021.01.050))
Trends in Food Science and Technology
-
Effect of prebiotic fermentation products from primary human gut microbiota on an in vitro intestinal model
Journal of Functional Foods, Vol. 96
-
Gelation Behavior and Stability of Multicomponent Sterol-Based Oleogels
Gels, Vol. 8, Núm. 1
-
Hyaluronic acid-amphotericin B nanocomplexes: a promising anti-leishmanial drug delivery system
Biomaterials Science, Vol. 10, Núm. 8, pp. 1952-1967
-
Hydroxypropyl methylcellulose-based micro- and nanostructures for encapsulation of melanoidins: Effect of electrohydrodynamic processing variables on morphological and physicochemical properties
International Journal of Biological Macromolecules, Vol. 202, pp. 453-467
-
Impact of Simulated Human Gastrointestinal Digestion on the Bioactive Fraction of Upcycled Pineapple By-Products
Foods, Vol. 11, Núm. 1