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DataTítuloAutor(es)TipoAcesso
12-Jan-2018Edible oleogels: an opportunity for fat replacement in foodsMartins, Artur J.; Vicente, A. A.; Cunha, Rosiane L., et al.ArtigoAcesso restrito UMinho
Set-2014Effect of different divalent cations on the synthesis of alpha-lactalbumin nanotubesFuciños, C.; Martins, Artur J.; Rúa, María-Luísa, et al.Resumo em ata de conferência Acesso aberto
15-Jan-2020Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausagesFranco, Daniel; Martins, Artur J.; López-Pedrouso, María, et al.ArtigoAcesso aberto
2018Food grade polymers for the gelation of edible oils envisioning food applicationsMartins, Artur J.; Pastrana, L. M.; Vicente, A. A., et al.Capítulo de livroAcesso restrito UMinho
20-Mai-2023Food-grade bigels: Evaluation of hydrogel:oleogel ratio and gelator concentration on their physicochemical propertiesMartins, Artur J.; Guimarães, Ana Cristina Silva Esperança; Fuciños, Pablo, et al.ArtigoAcesso aberto
2017Fortified beeswax oleogels: Effect of β-carotene on the gel structure and oxidative stabilityMartins, Artur J.; Cerqueira, Miguel A.; Cunha, Rosiane L., et al.ArtigoAcesso restrito UMinho
5-Jan-2022Gelation behavior and the stability of multicomponent sterol-based oleogelsMartins, Artur J.; Cerqueira, Fátima; Vicente, A. A., et al.ArtigoAcesso aberto
Fev-2019Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural propertiesMartins, Artur J.; Silva, Pedro Miguel Peixoto; Maciel, José Filipe Gonçalves, et al.ArtigoAcesso aberto
27-Jun-2017Hybrid gels: influence of water and oil phase on textural and rheological propertiesMartins, Artur J.; Silva, Pedro Miguel Peixoto da; Maciel, José Filipe Gonçalves, et al.Resumo em ata de conferência Acesso aberto
2019In-vitro bioaccessibility of beta-carotene in lipidic systemsGonçalves, Catarina; Martins, Artur J.; Bourbon, Ana Isabel, et al.Resumo em ata de conferência Acesso aberto
2015Influence of moderate electric fields on gelation of whey protein isolateRodrigues, Rui M.; Martins, Artur J.; Ramos, Óscar L., et al.ArtigoAcesso aberto
2014Laboratory and field mechanical waves measurements to evaluate material stiffnessMartins, J.; Correia, A. GomesArtigo em ata de conferênciaAcesso restrito UMinho
Jun-2023Levofloxacin-loaded microneedles produced using 3D-printed molds for Klebsiella pneumoniae biofilm controlVinayakumar, K. B.; Silva, Maria Daniela; Martins, Artur, et al.ArtigoAcesso aberto
Ago-2011Magnetophoresis behaviour at low gradient magnetic field and size control of Nickel single core nanobeadsBenelmekki, M.; Montràs, A.; Martins, A. J., et al.ArtigoAcesso restrito UMinho
2-Fev-2011Meniscus dynamics in bubble formation: a parametric studyStanovsky, Petr; Ruzicka, M. C.; Martins, A., et al.ArtigoAcesso aberto
Abr-2021Modulating process parameters to change physical properties of bigels for food applicationsFasolin, Luiz Henrique; Martins, Artur J.; Cerqueira, M. A., et al.ArtigoAcesso aberto
28-Jan-2021Modulation and characterization of wax-based olive oil organogels in view of their application in the food industrySilva, Pedro Miguel Peixoto; Martins, Artur J.; Fasolin, Luiz Henrique, et al.ArtigoAcesso aberto
23-Jul-2019Novel organogel systems for enhanced food structure and functionality – a multiscale approachMartins, Artur J.Tese de doutoramentoAcesso aberto
2022Oleogels and bigels as alternatives to saturated fats: A review on their application by the food industrySilva, Pedro Miguel Peixoto; Cerqueira, Miguel Ângelo Parente Ribeiro; Martins, Artur J., et al.ArtigoAcesso restrito UMinho
Mar-2020Oleogels for development of health-promoting food productsMartins, Artur J.; Vicente, A. A.; Pastrana, Lorenzo M., et al.ArtigoAcesso aberto