Browsing by author Cunha, Rosiane L. Subscribe author statistics Cunha, Rosiane L.

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Showing results 1 to 18 of 18.
Issue DateTitleAuthor(s)TypeAccess
Jun-2016Beeswax organogels: Influence of gelator concentration and oil type in the gelation processMartins, Artur J.; Cerqueira, M. A.; Fasolin, L., et al.ArticleOpen access
5-Nov-2017Beta-carotene loaded oleogels’ texture and disintegration behaviour during in-vitro digestionMartins, Artur J.; Cerqueira, Miguel A.; Gonçalves, Catarina, et al.AbstractOpen access
25-Sep-2017Characterization of edible beeswax-based oleogels aiming at food incorporationMartins, Artur J.; Cerqueira, Miguel Ângelo Parente Ribeiro; Cunha, Rosiane L., et al.AbstractOpen access
22-May-2020Characterization of enriched meat-based pâté manufactured with oleogels as fat substitutesMartins, Artur J.; Lorenzo, José M.; Franco, Daniel, et al.ArticleOpen access
12-Jan-2018Edible oleogels: an opportunity for fat replacement in foodsMartins, Artur J.; Vicente, A. A.; Cunha, Rosiane L., et al.ArticleRestricted access (UMinho)
22-May-2011Food grade nanoparticles obtained from natural source ingredientsSato, Ana Carla K.; Quintas, Mafalda A. C.; Vicente, A. A., et al.AbstractOpen access
2017Fortified beeswax oleogels: Effect of β-carotene on the gel structure and oxidative stabilityMartins, Artur J.; Cerqueira, Miguel A.; Cunha, Rosiane L., et al.ArticleRestricted access (UMinho)
27-Jun-2017Hybrid gels: influence of water and oil phase on textural and rheological propertiesMartins, Artur J.; Silva, Pedro Miguel Peixoto da; Maciel, José Filipe Gonçalves, et al.AbstractOpen access
Sep-2018Lecithin and phytosterols-based mixtures as hybrid structuring agents in different organic phasesOkuro, Paula K.; Malfatti-Gasperini, Antonio A.; Vicente, A. A., et al.ArticleOpen access
25-Sep-2017Ohmic heating affecting lactoferrin properties and influencing on production of cold, gel-like emulsionsFurtado, G.; Pereira, Ricardo N.; Vicente, A. A., et al.AbstractOpen access
17-Oct-2018Oleogels for the development of healthier meat-based food productsMartins, Artur J.; Lorenzo, J. M.; Franco, D., et al.AbstractOpen access
Nov-2019Omega-3 and poly-unsaturated fatty acids-enriched hamburgers using sterol-based oleogelsMartins, Artur J.; Lorenzo, Jose M.; Franco, Daniel, et al.ArticleOpen access
Oct-2020Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogelsOkuro, Paula K.; Martins, Artur J.; Vicente, A. A., et al.ArticleOpen access
Jul-2020Self-organizing structures of phosphatidylcholine in nonaqueous solvents: tailoring gel-like systemsOkuro, Paula K.; Malfatti-Gasperini, Antonio A.; Fasolin, Luiz Henrique, et al.ArticleOpen access
2019Sterol-based oleogels characterization envisioning food applicationsMartins, Artur J.; Cerqueira, Miguel A.; Pastrana, Lorenzo M., et al.ArticleOpen access
Jun-2017Structural and mechanical properties of organogels: Role of oil and gelator molecular structureCerqueira, Miguel Ângelo Parente Ribeiro; Fasolin, Luiz H.; Picone, Carolina S. F., et al.ArticleOpen access
2018Synergistic interactions between lecithin and fruit wax in oleogel formationOkuro, Paula K.; Tavernier, Iris; Sintang, Mohd D. Bin, et al.ArticleRestricted access (UMinho)
2019Tuning phytosterols-based oleogels properties by soybean lecithin addition in different organic phasesOkuro, Paula K.; Malfatti-Gasperini, Antonio A.; Vicente, A. A., et al.AbstractOpen access