Publicacións nas que colabora con José Antonio Couto Teixeira (35)

2024

  1. 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

  1. Bacteriophage Delivery Systems for Food Applications: Opportunities and Perspectives

    Viruses, Vol. 15, Núm. 6

  2. Editorial: Sustainable food systems in Ibero-America

    Frontiers in Sustainable Food Systems

  3. Encapsulation of vitamin D3 using rhamnolipids-based nanostructured lipid carriers

    Food Chemistry, Vol. 427

  4. Lactoferrin as a carrier of iron: Development and physicochemical characterization

    Food Hydrocolloids, Vol. 142

2022

  1. Effect of prebiotic fermentation products from primary human gut microbiota on an in vitro intestinal model

    Journal of Functional Foods, Vol. 96

  2. Impact of Simulated Human Gastrointestinal Digestion on the Bioactive Fraction of Upcycled Pineapple By-Products

    Foods, Vol. 11, Núm. 1

  3. Zn and Zn-Fe Nanostructures with Multifunctional Properties as Components for Food Packaging Materials

    Nanomaterials, Vol. 12, Núm. 12

2021

  1. Active Packaging Systems Based on Metal and Metal Oxide Nanoparticles

    Nanotechnology-Enhanced Food Packaging (wiley), pp. 143-181

  2. Characterization of PHBV films loaded with FO1 bacteriophage using polyvinyl alcohol-based nanofibers and coatings: A comparative study

    Innovative Food Science and Emerging Technologies, Vol. 69

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

    Journal of Food Engineering, Vol. 294

  4. Rhamnolipids-based nanostructured lipid carriers: Effect of lipid phase on physicochemical properties and stability

    Food Chemistry, Vol. 344

  5. Zn-Fe Flower-like nanoparticles growth by gas condensation

    Materials Letters, Vol. 297

2020

  1. Carboxymethyl cellulose-based films: Effect of organosolv lignin incorporation on physicochemical and antioxidant properties

    Journal of Food Engineering, Vol. 285

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

    Food Chemistry, Vol. 314

  3. 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

  4. Impact of functional flours from pineapple by-products on human intestinal microbiota

    Journal of Functional Foods, Vol. 67

  5. Integral valorization of pineapple (Ananas comosus L.) By-products through a green chemistry approach towards Added Value Ingredients

    Foods, Vol. 9, Núm. 1

2019

  1. Optimization of bromelain isolation from pineapple byproducts by polysaccharide complex formation

    Food Hydrocolloids, Vol. 87, pp. 792-804

2018

  1. Carbon-based sputtered coatings for enhanced chitosan-based films properties

    Applied Surface Science, Vol. 433, pp. 689-695