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Mostrar 3-16 de um total de 16 resultados. < anterior 
DataTítuloAutor(es)TipoAcesso
2019Effects of hydrothermal and high-pressure processing on structural and physicochemical properties of starches from chestnutsPino Hernández, Enrique; Fasolin, Luiz Henrique; Saraiva, Jorge Alexandre, et al.Resumo em ata de conferência Acesso aberto
Abr-2020Effects of moderate electric fields on cold-set gelation of whey proteins - From molecular interactions to functional propertiesRodrigues, Rui Miguel Martins; Fasolin, Luiz Henrique; Avelar, Zita, et al.ArtigoAcesso aberto
2019Formation and evaluation of chitosan nanoparticles with antibacterial and emulsifying properties for food applicationGonçalves, Ana Carolina Racioni; Iacuzio, Raiza; Alencar, William, et al.Resumo em ata de conferência Acesso aberto
3-Mai-2023Hibiscus sabdariffa L. leaves as an alternative source of bioactive compounds obtained through high pressure technologiesClímaco, Gabrielli Nunes; Vardanega, Renata; Fasolin, Luiz HenriqueArtigoAcesso restrito UMinho
11-Jun-2019Modelling whey protein gelation under ohmic heating - effects of electric field strength, frequency and heating kineticsRodrigues, Rui Miguel Martins; Avelar, Zita; Fasolin, Luiz Henrique, et al.Resumo em ata de conferência Acesso 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
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
Dez-2020Printability, microstructure, and flow dynamics of phase-separated edible 3D inksOliveira, Sara M.; Fasolin, Luiz Henrique; Vicente, A. A., et al.ArtigoAcesso aberto
7-Jul-2019Production of olive oil organogels: influence of beeswax concentration on physicochemical propertiesSilva, Pedro Miguel Peixoto; Fasolin, Luiz Henrique; Martins, Artur J., et al.Resumo em ata de conferência Acesso aberto
2-Jun-2019Production of olive oil organogels: Influence of candelilla wax concentration on physicochemical propertiesSilva, Pedro Miguel Peixoto; Fasolin, Luiz Henrique; Martins, Artur J., et al.Poster em conferênciaAcesso aberto
23-Out-2018Production of olive oil organogels: influence of carnauba wax concentration on physicochemical propertiesSilva, Pedro Miguel Peixoto; Fasolin, Luiz Henrique; Martins, Artur J., et al.Poster em conferênciaAcesso aberto
2018Protein-based structures for food applications: from macro to nanoscaleMartins, Joana T.; Bourbon, Ana Isabel Juncá Sottomayor Lisboa; Pinheiro, Ana Cristina Braga, et al.ArtigoAcesso aberto
Jul-2020Self-organizing structures of phosphatidylcholine in nonaqueous solvents: tailoring gel-like systemsOkuro, Paula K.; Malfatti-Gasperini, Antonio A.; Fasolin, Luiz Henrique, et al.ArtigoAcesso aberto
Mostrar 3-16 de um total de 16 resultados. < anterior