Cunha RL - Search Results

1

Structural and mechanical properties of organogels: Role of oil and gelator molecular structure.

Cerqueira MA, Fasolin LH, Picone CSF, Pastrana LM, Cunha RL, Vicente AA. Cerqueira MA, et al. Among authors: cunha rl. Food Res Int. 2017 Jun;96:161-170. doi: 10.1016/j.foodres.2017.03.021. Epub 2017 Mar 12. Food Res Int. 2017. PMID: 28528095

2

Microbial advanced biofuels production: overcoming emulsification challenges for large-scale operation.

Heeres AS, Picone CS, van der Wielen LA, Cunha RL, Cuellar MC. Heeres AS, et al. Among authors: cunha rl. Trends Biotechnol. 2014 Apr;32(4):221-9. doi: 10.1016/j.tibtech.2014.02.002. Epub 2014 Mar 11. Trends Biotechnol. 2014. PMID: 24630476 Review.

3

Breaking oil-in-water emulsions stabilized by yeast.

Furtado GF, Picone CSF, Cuellar MC, Cunha RL. Furtado GF, et al. Among authors: cunha rl. Colloids Surf B Biointerfaces. 2015 Apr 1;128:568-576. doi: 10.1016/j.colsurfb.2015.03.010. Epub 2015 Mar 9. Colloids Surf B Biointerfaces. 2015. PMID: 25791419

4

In vitro digestion of oil-in-water emulsions stabilized by whey protein nanofibrils.

Mantovani RA, Pinheiro AC, Vicente AA, Cunha RL. Mantovani RA, et al. Among authors: cunha rl. Food Res Int. 2017 Sep;99(Pt 1):790-798. doi: 10.1016/j.foodres.2017.06.049. Epub 2017 Jun 22. Food Res Int. 2017. PMID: 28784545 Free article.

5

Fortified beeswax oleogels: effect of β-carotene on the gel structure and oxidative stability.

Martins AJ, Cerqueira MA, Cunha RL, Vicente AA. Martins AJ, et al. Among authors: cunha rl. Food Funct. 2017 Nov 15;8(11):4241-4250. doi: 10.1039/c7fo00953d. Food Funct. 2017. PMID: 29051941

6

β-Carotene-loaded nanostructured lipid carriers produced by solvent displacement method.

Oliveira DRB, Michelon M, de Figueiredo Furtado G, Sinigaglia-Coimbra R, Cunha RL. Oliveira DRB, et al. Among authors: cunha rl. Food Res Int. 2016 Dec;90:139-146. doi: 10.1016/j.foodres.2016.10.038. Epub 2016 Oct 25. Food Res Int. 2016. PMID: 29195866

7

Cold gel-like emulsions of lactoferrin subjected to ohmic heating.

de Figueiredo Furtado G, Pereira RNC, Vicente AA, Cunha RL. de Figueiredo Furtado G, et al. Among authors: cunha rl. Food Res Int. 2018 Jan;103:371-379. doi: 10.1016/j.foodres.2017.10.061. Epub 2017 Oct 31. Food Res Int. 2018. PMID: 29389626

8

Edible oleogels: an opportunity for fat replacement in foods.

Martins AJ , Vicente AA , Cunha RL , Cerqueira MA . Martins AJ , et al. Among authors: cunha rl. Food Funct. 2018 Feb 21;9(2):758-773. doi: 10.1039/c7fo01641g. Food Funct. 2018. PMID: 29417124 Review.

9

Synergistic interactions between lecithin and fruit wax in oleogel formation.

Okuro PK, Tavernier I, Bin Sintang MD, Skirtach AG, Vicente AA, Dewettinck K, Cunha RL. Okuro PK, et al. Among authors: cunha rl. Food Funct. 2018 Mar 1;9(3):1755-1767. doi: 10.1039/c7fo01775h. Epub 2018 Mar 6. Food Funct. 2018. PMID: 29508864

10

One-step ultrasound producing O/W emulsions stabilized by chitosan particles.

Costa ALR, Gomes A, Cunha RL. Costa ALR, et al. Among authors: cunha rl. Food Res Int. 2018 May;107:717-725. doi: 10.1016/j.foodres.2018.02.057. Epub 2018 Feb 27. Food Res Int. 2018. PMID: 29580539 Free article. No abstract available.

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