Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Rosiane Lopes Cunha"'
Autor:
Cristhian Rafael Lopes Francisco, Siavash Soltanahmadi, Tatiana Porto Santos, Rosiane Lopes Cunha, Anwesha Sarkar
Publikováno v:
Current Research in Food Science, Vol 9, Iss , Pp 100795- (2024)
Astringency of phenolic-rich foods is a key tactile perception responsible for acceptability/rejection of plant extracts as ingredients in formulations. Covalent conjugation of phenolic extracts with plant proteins might be a promising strategy to co
Externí odkaz:
https://doaj.org/article/96e3f8e8359f44ae8081c1d6c54eef9f
Publikováno v:
Food Hydrocolloids for Health, Vol 3, Iss , Pp 100125- (2023)
The functional performance of emulsified delivery systems depends on the nature of the ingredients, emulsifier type, bioactive compound, droplet volume fraction, and interfacial tension between the oil and aqueous phases. In this context, this study
Externí odkaz:
https://doaj.org/article/6a5d3b7b89f24f0aa3c8cde543f62b39
Autor:
Mariana Costa Ferraz, Fernando Divino Oliveira Júnior, Lívia Alves Barroso, Guilherme de Figueiredo Furtado, Rosiane Lopes Cunha, Miriam Dupas Hubinger
In view of all the technological and functional properties that paprika and cinnamon oleoresins possess, the digestibility of spray-dried microparticles co-encapsulating these materials was investigated using simulated gastrointestinal conditions. Mo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::221beb6f592a0bfbee7d7149251cbe48
https://doi.org/10.21203/rs.3.rs-2696528/v1
https://doi.org/10.21203/rs.3.rs-2696528/v1
Publikováno v:
Soft Matter. 18:698-710
Microfluidic technology enables judicious control of the process parameters on a small length scale, which in turn allows speeding up the destabilization of emulsion droplets interface in microfluidic devices. In this light, microfluidic channels can
Autor:
Mariano Michelon, Guilherme de Figueiredo Furtado, Raphaela Araujo Mantovani, Rosiane Lopes Cunha
Publikováno v:
Delivering Functionality in Foods ISBN: 9783030835699
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0955c94dddbe705fe6d1aa4858472a0f
https://doi.org/10.1007/978-3-030-83570-5_2
https://doi.org/10.1007/978-3-030-83570-5_2
Autor:
Paula Virginia de Almeida, Pontes, Aline, Czaikoski, Naara Aparecida, Almeida, Sara, Fraga, Liliana de Oliveira, Rocha, Rosiane Lopes, Cunha, Guilherme José, Maximo, Eduardo Augusto Caldas, Batista
Publikováno v:
Food Research International. 161:111753
This study evaluated the phenolic compound extraction from olive pomace with deep eutectic solvents (DES) prepared with choline chloride ([Ch]Cl) and four (poly-)carboxylic acids. Temperature, water addition in the solvent, and solid-liquid ratio wer
Publikováno v:
Food Research International. 161:111837
Ingestion of trans-resveratrol promotes health benefits, but the low solubility and chemical stability of this compound may hamper its bioaccessibility. To overcome these drawbacks, O/W emulsions loaded with resveratrol (liquid or gelled) and stabili
Autor:
Ana Letícia Rodrigues Costa, Andresa Gomes, Lais Brito Cangussu, Rosiane Lopes Cunha, Leandro Soares de Oliveira, Adriana Silva Franca
Publikováno v:
Food research international (Ottawa, Ont.). 152
Oil-in-water (O/W) emulsions stabilized by cellulose nanocrystals (CNC) and/or sunflower proteins (SFP) were produced, aiming to study the effects of each and the mixture of these stabilizers on the interfacial behavior and physicochemical properties
Publikováno v:
Food Research International. 156:111123
Double W
Publikováno v:
Food Research International. 151:110885
Electrostatic complexes produced by interactions between polysaccharides have promising applications in the medical, pharmaceutical and food fields. In this light, for the development of such particles, microfluidics emerges as a promising technique