Protein-Based Nanostructures for Food Applications

by Ana I. Bourbon, Ricardo N. Pereira, Lorenzo M. Pastrana, António A. Vicente, Miguel A. Cerqueira
Published 2019-02-01

Active Carboxymethylcellulose-Based Edible Films: Influence of Free and Encapsulated Curcumin on Films’ Properties

by Ana I. Bourbon, Maria J. Costa, Luís C. Maciel, Lorenzo Pastrana, António A. Vicente, Miguel A. Cerqueira
Published 2021-06-01

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

The Effect of Molecular Weight on the Antimicrobial Activity of Chitosan from <i>Loligo opalescens</i> for Food Packaging Applications

by Luciana C. Gomes, Sara I. Faria, Jesus Valcarcel, José A. Vázquez, Miguel A. Cerqueira, Lorenzo Pastrana, Ana I. Bourbon, Filipe J. Mergulhão
Published 2021-07-01

Development of Chitosan-Based Surfaces to Prevent Single- and Dual-Species Biofilms of <i>Staphylococcus aureus</i> and <i>Pseudomonas aeruginosa</i>

by Marta Lima, Rita Teixeira-Santos, Luciana C. Gomes, Sara I. Faria, Jesus Valcarcel, José Antonio Vázquez, Miguel A. Cerqueira, Lorenzo Pastrana, Ana I. Bourbon, Filipe J. Mergulhão
Published 2021-07-01