Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Rosiane L. Cunha"'
Autor:
Artur J. Martins, Fátima Cerqueira, António A. Vicente, Rosiane L. Cunha, Lorenzo M. Pastrana, Miguel A. Cerqueira
Publikováno v:
Gels, Vol 8, Iss 1, p 37 (2022)
Novel fat mimetic materials, such as oleogels, are advancing the personalization of healthier food products and can be developed from low molecular weight compounds such as γ-oryzanol and β-sitosterol. Following molecular assembly, the formation of
Externí odkaz:
https://doaj.org/article/101cf88d2be74a2db11309d00e74bcab
Autor:
Artur J. Martins, José M. Lorenzo, Daniel Franco, Mirian Pateiro, Rubén Domínguez, Paulo E. S. Munekata, Lorenzo M. Pastrana, António A. Vicente, Rosiane L. Cunha, Miguel A. Cerqueira
Publikováno v:
Gels, Vol 6, Iss 2, p 17 (2020)
Nowadays, one of the strongest factors affecting consumers’ choice at the moment of purchasing food products is their nutritional features. The population is increasingly aware of the diet–health relationship and they are opting for a healthy lif
Externí odkaz:
https://doaj.org/article/98a1927a1e2a4aa799b84442b653e01c
Publikováno v:
Gels, Vol 6, Iss 1, p 5 (2020)
The combination of oleogelators in oil structuring has an untapped potential, since effective pairs have usually been found by serendipity. The aim of this work was to evaluate the combination of berry (BEW) or sunflower wax (SHW) with glycerol monos
Externí odkaz:
https://doaj.org/article/3b40d5fd60744b4a8265b4d5332d77da
Autor:
Ariel A. C. Toledo Hijo, Eric Keven Silva, Aureliano A. D. Meirelles, Rosiane L. Cunha, Antonio J. A. Meirelles
Publikováno v:
Sustainable Food Technology. 1:275-279
Naturally derived ionic liquids are efficient encapsulation agents for sustainable emulsion-based products.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b7b771c29aee5819429c67bc60bbb372
https://doi.org/10.1039/d2fb00054g
https://doi.org/10.1039/d2fb00054g
Autor:
Ariel A. C. Toledo Hijo, Aureliano A. D. Meirelles, Guilherme J. Maximo, Rosiane L. Cunha, Marcelo Cristianini, Thiago S. Leite, Jorge F. B. Pereira, Antonio J. A. Meirelles
Publikováno v:
ACS Sustainable Chemistry & Engineering. 10:15017-15024
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::24679379db289977a2b61ce3e19d8b60
https://doi.org/10.1021/acssuschemeng.2c05142
https://doi.org/10.1021/acssuschemeng.2c05142
Autor:
Pedro M. Silva, Miguel A. Cerqueira, Artur J. Martins, Luiz H. Fasolin, Rosiane L. Cunha, António A. Vicente
Publikováno v:
Journal of the American Oil Chemists' Society. 99:911-923
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5b9c3ed1328003694fdd3d87509e66fc
https://doi.org/10.1002/aocs.12637
https://doi.org/10.1002/aocs.12637
Autor:
Cristhian Francisco, Marluci Silva, Fernando Oliveira Júnior, Tatiana Santos, Rosiane L. Cunha
Plant-based high internal phase oil-in-water emulsions (HIPEs) are promising fat replacers. However, producing stable HIPES with improved viscoelastic properties is a challenge for the food industry. Conjugation of plant proteins, such as lupin prote
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::810d3b6a10ab52813451ed68d0367996
https://doi.org/10.22541/au.167271532.25596007/v1
https://doi.org/10.22541/au.167271532.25596007/v1
Publikováno v:
Food research international (Ottawa, Ont.). 160
The complexation of proteins with phenolic compounds has been considered a promising route to improve the oxidative stability of oil-in-water (O/W) emulsions. In this context, physicochemical and techno-functional properties of sodium caseinate (SC)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::62a66a1f8cc58faa5387cb5ec6246c94
https://pubmed.ncbi.nlm.nih.gov/36076466
https://pubmed.ncbi.nlm.nih.gov/36076466
Consumers are becoming aware of the relevance of eating low levels of trans and saturated fats in processed foods. In addition, many countries are adopting regulatory measures on the use of these ingredients. For this reason, the exploration of new t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7255df17fbcae47e9388b975e20c4140
https://doi.org/10.22541/au.164158956.62493417/v1
https://doi.org/10.22541/au.164158956.62493417/v1
Autor:
Artur J. Martins, Fátima Cerqueira, António A. Vicente, Rosiane L. Cunha, Lorenzo M. Pastrana, Miguel A. Cerqueira
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Gels
Gels; Volume 8; Issue 1; Pages: 37
Gels, Vol 8, Iss 37, p 37 (2022)
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Gels
Gels; Volume 8; Issue 1; Pages: 37
Gels, Vol 8, Iss 37, p 37 (2022)
Novel fat mimetic materials, such as oleogels, are advancing the personalization of healthier food products and can be developed from low molecular weight compounds such as γ oryzanol and β-sitosterol. Following molecular assembly, the formation of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4ffe91b3944a4898957e9d27446af701