Vicente AA - Search Results

1

Enhanced Mechanical and Thermal Strength in Mixed-Enantiomers-Based Supramolecular Gel.

Tómasson DA, Ghosh D, Kržišnik Z, Fasolin LH, Vicente AA, Martin AD, Thordarson P, Damodaran KK. Tómasson DA, et al. Among authors: vicente aa. Langmuir. 2018 Oct 30;34(43):12957-12967. doi: 10.1021/acs.langmuir.8b02729. Epub 2018 Oct 15. Langmuir. 2018. PMID: 30272986

2

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: vicente aa. 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

3

Modulation and Characterization of Wax-Based Olive Oil Organogels in View of Their Application in the Food Industry.

Silva PM, Martins AJ, Fasolin LH, Vicente AA. Silva PM, et al. Among authors: vicente aa. Gels. 2021 Jan 28;7(1):12. doi: 10.3390/gels7010012. Gels. 2021. PMID: 33525634 Free PMC article.

4

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: vicente aa. Food Funct. 2017 Nov 15;8(11):4241-4250. doi: 10.1039/c7fo00953d. Food Funct. 2017. PMID: 29051941

5

Lecithin and phytosterols-based mixtures as hybrid structuring agents in different organic phases.

Okuro PK, Malfatti-Gasperini AA, Vicente AA, Cunha RL. Okuro PK, et al. Among authors: vicente aa. Food Res Int. 2018 Sep;111:168-177. doi: 10.1016/j.foodres.2018.05.022. Epub 2018 May 17. Food Res Int. 2018. PMID: 30007673

6

Influence of moderate electric fields in β-lactoglobulin thermal unfolding and interactions.

Rodrigues RM, Avelar Z, Vicente AA, Petersen SB, Pereira RN. Rodrigues RM, et al. Among authors: vicente aa. Food Chem. 2020 Jan 30;304:125442. doi: 10.1016/j.foodchem.2019.125442. Epub 2019 Aug 28. Food Chem. 2020. PMID: 31491714

7

Electric field-based technologies for valorization of bioresources.

Rocha CMR, Genisheva Z, Ferreira-Santos P, Rodrigues R, Vicente AA, Teixeira JA, Pereira RN. Rocha CMR, et al. Among authors: vicente aa. Bioresour Technol. 2018 Apr;254:325-339. doi: 10.1016/j.biortech.2018.01.068. Epub 2018 Jan 31. Bioresour Technol. 2018. PMID: 29395742 Free article. Review.

8

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: vicente aa. Food Funct. 2018 Mar 1;9(3):1755-1767. doi: 10.1039/c7fo01775h. Epub 2018 Mar 6. Food Funct. 2018. PMID: 29508864

9

Lactoferrin-based nanoemulsions to improve the physical and chemical stability of omega-3 fatty acids.

Nunes R , Pereira BD , Cerqueira MA , Silva P , Pastrana LM , Vicente AA , Martins JT , Bourbon AI . Nunes R , et al. Among authors: vicente aa. Food Funct. 2020 Mar 1;11(3):1966-1981. doi: 10.1039/c9fo02307k. Epub 2020 Feb 20. Food Funct. 2020. PMID: 32076694

10

Functional polysaccharides as edible coatings for cheese.

Cerqueira MA, Lima AM, Souza BW, Teixeira JA, Moreira RA, Vicente AA. Cerqueira MA, et al. Among authors: vicente aa. J Agric Food Chem. 2009 Feb 25;57(4):1456-62. doi: 10.1021/jf802726d. J Agric Food Chem. 2009. PMID: 19170503 Free article.

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