Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Tatiana Porto Santos"'
Autor:
Vincenzo Calabrese, Tatiana Porto Santos, Carlos G. Lopez, Minne Paul Lettinga, Simon J. Haward, Amy Q. Shen
Publikováno v:
Physical Review Research, Vol 6, Iss 1, p L012042 (2024)
Polymers and rod-like colloids (PaRC) adopt a favorable orientation under sufficiently strong flows. However, how the flow kinematics affect the alignment of such nanostructures according to their extensibility remains unclear. By analyzing the shear
Externí odkaz:
https://doaj.org/article/65d6174503194274a14db5369055d0ff
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:
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af51ee975d108bc526104de5ef548b6f
https://doi.org/10.1039/d1sm01588e
https://doi.org/10.1039/d1sm01588e
Publikováno v:
Trends in Food Science & Technology. 111:55-67
Background. This review sheds light on some important aspects to consider when formulating either hydrogels or oleogels for food applications. Despite food gels ubiquity, their digestibility behavior is still little understood limiting our capacity t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e4a863bc01552c8c6025d9550bf4802
https://doi.org/10.1016/j.tifs.2021.02.053
https://doi.org/10.1016/j.tifs.2021.02.053
Autor:
Vincenzo Mazzaracchio, Mauricio Rios Maciel, Tatiana Porto Santos, Kazumi Toda‐Peters, Amy Q. Shen
Publikováno v:
Small. :2207731
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a4515762dfbc8b24dcd7fb55693f5c8d
https://doi.org/10.1002/smll.202207731
https://doi.org/10.1002/smll.202207731
Publikováno v:
Soft Matter. 17:1821-1833
Coalescence is the most widely demonstrated mechanism for destabilizing emulsion droplets in microfluidic chambers. However, we find that depending on the channel wall surface functionalization, surface zeta potential, type of surfactant, characteris
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f9faa7313864b2afc18a7f38925d9687
https://doi.org/10.1039/d0sm01674h
https://doi.org/10.1039/d0sm01674h
Publikováno v:
Food Hydrocolloids. 135:108117
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0795524ee4f3ac5ff34c05c5fb90b400
https://doi.org/10.1016/j.foodhyd.2022.108117
https://doi.org/10.1016/j.foodhyd.2022.108117
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe9767312e204d79ecae4f3aa28bf23b
https://doi.org/10.1016/j.foodres.2021.110885
https://doi.org/10.1016/j.foodres.2021.110885
Publikováno v:
Colloids and Surfaces A: Physicochemical and Engineering Aspects. 626:126994
Undesirable oil-in-water (O/W) emulsions are typically developed and stabilized during biotechnological processes, hampering the recovery of oil-based bioproducts. Such emulsions emerge in the fermentation medium due not only to the process condition
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae1012463c043a22e38f3255a01d5ac8
https://doi.org/10.1016/j.colsurfa.2021.126994
https://doi.org/10.1016/j.colsurfa.2021.126994