Protein-Based Structures for Food Applications: From Macro to Nanoscale

by Joana T. Martins, Ana I. Bourbon, Ana C. Pinheiro, Ana C. Pinheiro, Luiz H. Fasolin, António A. Vicente
Published 2018-11-01

Amphiphilic Modified Galactomannan as a Novel Potential Carrier for Hydrophobic Compounds

by Miguel A. Cerqueira, Miguel A. Cerqueira, Ana C. Pinheiro, Ana C. Pinheiro, Lorenzo M. Pastrana, António A. Vicente
Published 2019-03-01

Nanoemulsions for Enhancement of Curcumin Bioavailability and Their Safety Evaluation: Effect of Emulsifier Type

by Raquel F. S. Gonçalves, Joana T. Martins, Luís Abrunhosa, António A. Vicente, Ana C. Pinheiro
Published 2021-03-01

Evaluating the behaviour of curcumin nanoemulsions and multilayer nanoemulsions during dynamic in vitro digestion

by Hélder D. Silva, Joana Poejo, Ana C. Pinheiro, Francesco Donsì, Ana Teresa Serra, Catarina M.M. Duarte, Giovanna Ferrari, Miguel A. Cerqueira, António A. Vicente
Published 2018-09-01