Publikationen, an denen er mitarbeitet António Augusto Vicente (36)

2024

  1. 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

2023

  1. 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

  1. Gelation Behavior and Stability of Multicomponent Sterol-Based Oleogels

    Gels, Vol. 8, Núm. 1

  2. 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

2021

  1. Active carboxymethylcellulose-based edible films: Influence of free and encapsulated curcumin on films’ properties

    Foods, Vol. 10, Núm. 7

  2. Food-grade hydroxypropyl methylcellulose-based formulations for electrohydrodynamic processing: Part I – Role of solution parameters on fibre and particle production

    Food Hydrocolloids, Vol. 118

  3. How additive manufacturing can boost the bioactivity of baked functional foods

    Journal of Food Engineering, Vol. 294

2020

  1. 3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization

    Food Hydrocolloids, Vol. 107

  2. Characterization of enriched meat-based pâté manufactured with oleogels as fat substitutes

    Gels, Vol. 6, Núm. 2, pp. 1-14

  3. Electrosprayed whey protein-based nanocapsules for β-carotene encapsulation

    Food Chemistry, Vol. 314

  4. Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages

    Journal of the Science of Food and Agriculture, Vol. 100, Núm. 1, pp. 218-224

  5. Green synthesis of lignin nano- and micro-particles: Physicochemical characterization, bioactive properties and cytotoxicity assessment

    International Journal of Biological Macromolecules, Vol. 163, pp. 1798-1809

  6. Lactoferrin-based nanoemulsions to improve the physical and chemical stability of omega-3 fatty acids

    Food and Function, Vol. 11, Núm. 3, pp. 1966-1981

  7. Oleogels for development of health-promoting food products

    Food Science and Human Wellness, Vol. 9, Núm. 1, pp. 31-39

  8. Printability, microstructure, and flow dynamics of phase-separated edible 3D inks

    Food Hydrocolloids, Vol. 109

2019

  1. Amphiphilic Modified Galactomannan as a Novel Potential Carrier for Hydrophobic Compounds

    Frontiers in Sustainable Food Systems, Vol. 3

  2. Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties

    Food Research International, Vol. 116, pp. 1298-1305

  3. Omega-3 and Polyunsaturated Fatty Acids-Enriched Hamburgers Using Sterol-Based Oleogels

    European Journal of Lipid Science and Technology, Vol. 121, Núm. 11

  4. One-step chromatographic method to purify α-lactalbumin from whey for nanotube synthesis purposes

    Food Chemistry, Vol. 275, pp. 480-488

  5. Protein-based nanostructures for food applications

    Gels, Vol. 5, Núm. 1