검색결과 : 22건
| No. | Article |
|---|---|
| 1 |
Single-step microfluidic production of W/O/W double emulsions as templates for beta-carotene-loaded giant liposomes formation Michelon M, Huang YT, de la Torre LG, Weitz DA, Cunha RL Chemical Engineering Journal, 366, 27, 2019 |
| 2 |
Production of whey protein isolate - gellan microbeads for encapsulation and release of flaxseed bioactive compounds Kuhn KR, Silva FGDE, Netto FM, da Cunha RL Journal of Food Engineering, 247, 104, 2019 |
| 3 |
The role of Saccharomyces cerevisiae in stabilizing emulsions of hexadecane in aqueous media Meirelles AAD, da Cunha RL, Gombert AK Applied Microbiology and Biotechnology, 102(7), 3411, 2018 |
| 4 |
In vitro digestibility of heteroaggregated droplets coated with sodium caseinate and lactoferrin Furtado GD, Silva KCG, de Andrade CCP, Cunha RL Journal of Food Engineering, 229, 86, 2018 |
| 5 |
Assessing the potential of whey protein fibril as emulsifier Mantovani RA, Furtado GD, Netto FM, Cunha RL Journal of Food Engineering, 223, 99, 2018 |
| 6 |
Functional emulsion gels with potential application in meat products Paglarini CD, Furtado GD, Biachi JP, Vidal VAS, Martini S, Forte MBS, Cunha RL, Pollonio MAR Journal of Food Engineering, 222, 29, 2018 |
| 7 |
Gellan microgels produced in planar microfluidic devices Costa ALR, Gomes A, Ushikubo FY, Cunha RL Journal of Food Engineering, 209, 18, 2017 |
| 8 |
Phase Behavior and Physical Properties of New Biobased Ionic Liquid Crystals Hijo AACT, Maximo GJ, Costa MC, Cunha RL, Pereira JFB, Kurnia KA, Batista EAC, Meirelles AJA Journal of Physical Chemistry B, 121(14), 3177, 2017 |
| 9 |
Role of the phases composition on the incorporation of gallic acid in O/W and W/O emulsions Gomes A, Costa ALR, Perrechil FD, da Cunha RL Journal of Food Engineering, 168, 205, 2016 |
| 10 |
Gelation of oil-in-water emulsions stabilized by whey protein Mantovani RA, Cavallieri ALF, Cunha RL Journal of Food Engineering, 175, 108, 2016 |