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Mostrar 39-58 de um total de 58 resultados. < anterior 
DataTítuloAutor(es)TipoAcesso
Set-2023Lactoferrin as a carrier of iron: Development and physicochemical characterizationMarques, Arlete Maria Lima; Bourbon, Ana Isabel Juncá Sottomayor Lisboa; Rodrigues, Rui Miguel Martins, et al.ArtigoAcesso aberto
2014NaCl and KCl phase diagrams of kappa/iota-hybrid carrageenans extracted from Mastocarpus stellatusAzevedo, Gabriela; Bernardo, Gabriel; Hilliou, L.ArtigoAcesso restrito UMinho
2013Nanoencapsulation of bovine lactoferrin for food and biopharmaceutical applicationsBalcão, V. M.; Costa, Carla Isabel; Matos, Carla M., et al.ArtigoAcesso aberto
Abr-2019Optimization of a chitosan solution as potential carrier for the incorporation of Santolina chamaecyparissus L. solid by-product in an edible vegetal coating on Manchego cheeseElguea-Culebras, Gonzalo Ortiz de; Bourbon, Ana I.; Costa, Maria J., et al.ArtigoAcesso aberto
2019Optimization of bromelain isolation from pineapple byproducts by polysaccharide complex formationCampos, Débora A.; Coscueta, Ezequiel R.; Valetti, Nadia Woitovich, et al.ArtigoAcesso aberto
Mar-2022Phaeodactylum tricornutum extracts as structuring agents for food applications: Physicochemical and functional propertiesFerreira, Catarina Castro; Dias, Joana Sofia Gomes; Santos, Pedro Miguel Ferreira, et al.ArtigoAcesso restrito UMinho
2007Phase separation, rheology and microstructure of pea protein-kappa-carrageenan mixturesMusampa, R. M.; Alves, M. M.; Maia, J. M.ArtigoAcesso restrito UMinho
Abr-2021Physicochemical and microstructural properties of composite edible film obtained by complex coacervation between chitosan and whey protein isolateTavares, L.; Souza, H. K. S.; Gonçalves, M. P., et al.ArtigoAcesso aberto
2018Physicochemical properties of alginate-based films: effect of ionic crosslinking and mannuronic and guluronic acid ratioCosta, Maria J.; Marques, Arlete L.; Pastrana, Lorenzo M., et al.ArtigoAcesso aberto
2024Plant-based bigels for delivery of bioactive compounds: Influence of hydrogel:oleogel ratio and protein concentration on their physicochemical propertiesGonçalves, Raquel Filipa Silva; Zhou, Hualu; Vicente, A. A., et al.ArtigoAcesso aberto
Mar-2021Prebiotic effects of olive pomace powders in the gut: In vitro evaluation of the inhibition of adhesion of pathogens, prebiotic and antioxidant effectsRibeiro, Tânia Bragança; Costa, Célia Maria; Lopes, Maria Teresa, et al.ArtigoAcesso aberto
Dez-2020Printability, microstructure, and flow dynamics of phase-separated edible 3D inksOliveira, Sara M.; Fasolin, Luiz Henrique; Vicente, A. A., et al.ArtigoAcesso aberto
Out-2009Rheological and structural characterization of gels from whey protein hydrolysates/locust bean gum mixed systemsRocha, Cristina M. R.; Teixeira, J. A.; Hilliou, L., et al.ArtigoAcesso aberto
2009Structural and mechanical characterization of kappa/iota-hybrid carrageenan gels in potassium salt using Fourier Transform rheologyHilliou, L.; Wilhelm, Manfred; Yamanoi, Mikio, et al.ArtigoAcesso restrito UMinho
Abr-2020Suitability of β-lactoglobulin micro- and nanostructures for loading and release of bioactive compoundsSimões, Lívia Souza; Abrunhosa, Luís; Vicente, A. A., et al.ArtigoAcesso aberto
2012Surface tension and refractive index of guar and tragacanth gums aqueous dispersions at different polymer concentrations, polymer ratios and temperaturesMoreira, R.; Chenlo, F.; Silva Blanco, C., et al.ArtigoAcesso restrito UMinho
2012Synergistic effects between κ-carrageenan and locust bean gum on physicochemical properties of edible films made thereofMartins, Joana; Cerqueira, M. A.; Bourbon, A. I., et al.ArtigoAcesso aberto
2013Tailoring kappa/iota-hybrid carrageenan from Mastocarpus stellatus with desired gel quality through pre-extraction alkali treatmentAzevedo, Gabriela; Hilliou, L.; Bernardo, Gabriel, et al.ArtigoAcesso restrito UMinho
2024Unravelling the impact of ohmic heating on commercial pea protein structureAvelar, Zita Sofia Barbosa; Saraiva, Jorge A.; Vicente, A. A., et al.ArtigoAcesso restrito UMinho
2016Viscosity and hydrodynamic radius relationship of high-power ultrasound depolymerised starch pastes with different amylose contentKang, N.; Zuo, Y. J.; Hilliou, L., et al.ArtigoAcesso restrito UMinho
Mostrar 39-58 de um total de 58 resultados. < anterior