1. Algal proteins: Production strategies and nutritional and functional properties. (July 2021) Authors: Geada, Pedro; Moreira, Catarina; Silva, Maria; Nunes, Rafaela; Madureira, Leandro; Rocha, Cristina M.R.; Pereira, Ricardo N.; Vicente, António A.; Teixeira, José A. Journal: Bioresource technology Issue: Volume 332(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Design of bio-based supramolecular structures through self-assembly of α-lactalbumin and lysozyme. (July 2016) Authors: Monteiro, Adenilson A.; Monteiro, Márcia R.; Pereira, Ricardo N.; Diniz, Renata; Costa, Angélica R.; Malcata, F. Xavier; Teixeira, José A.; Teixeira, Álvaro V.; Oliveira, Eduardo B.; Coimbra, Jane S.; Vicente, António A.; Ramos, Óscar L. Journal: Food hydrocolloids Issue: Volume 58(2016:July) Page Start: 60 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Design of bio-based supramolecular structures through self-assembly of α-lactalbumin and lysozyme. (July 2016) Authors: Monteiro, Adenilson A.; Monteiro, Márcia R.; Pereira, Ricardo N.; Diniz, Renata; Costa, Angélica R.; Malcata, F. Xavier; Teixeira, José A.; Teixeira, Álvaro V.; Oliveira, Eduardo B.; Coimbra, Jane S.; Vicente, António A.; Ramos, Óscar L. Journal: Food hydrocolloids Issue: Volume 58(2016:July) Page Start: 60 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food. Issue 7 (3rd May 2017) Authors: Ramos, Oscar L.; Pereira, Ricardo N.; Martins, Artur; Rodrigues, Rui; Fuciños, Clara; Teixeira, José A.; Pastrana, Lorenzo; Malcata, F. Xavier; Vicente, António A. Journal: Critical reviews in food science and nutrition Issue: Volume 57:Issue 7(2017) Page Start: 1377 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Development and characterization of lactoferrin-GMP nanohydrogels: Evaluation of pH, ionic strength and temperature effect. (June 2015) Authors: Bourbon, Ana I.; Pinheiro, Ana C.; Carneiro-da-Cunha, Maria G.; Pereira, Ricardo N.; Cerqueira, Miguel A.; Vicente, António A. Journal: Food hydrocolloids Issue: Volume 48(2015:Jun.) Page Start: 292 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Development of iron-rich whey protein hydrogels following application of ohmic heating – Effects of moderate electric fields. (September 2017) Authors: Pereira, Ricardo N.; Rodrigues, Rui M.; Altinok, Emir; Ramos, Óscar L.; Xavier Malcata, F.; Maresca, Paola; Ferrari, Giovanna; Teixeira, José A.; Vicente, António A. Journal: Food research international Issue: Volume 99:Part 1(2017) Page Start: 435 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effect of moderate electric fields in the properties of starch and chitosan films reinforced with microcrystalline cellulose. (15th October 2017) Authors: Coelho, Caroline C.S.; Cerqueira, Miguel A.; Pereira, Ricardo N.; Pastrana, Lorenzo M.; Freitas-Silva, Otniel; Vicente, António A.; Cabral, Lourdes M.C.; Teixeira, José A. Journal: Carbohydrate polymers Issue: Volume 174(2017) Page Start: 1181 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effect of Ohmic heating on functionality of sodium caseinate – A relationship with protein gelation. (February 2019) Authors: Moreira, Thais Caldas Paiva; Pereira, Ricardo N.; Vicente, António A.; da Cunha, Rosiane Lopes Journal: Food research international Issue: Volume 116(2019) Page Start: 628 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effects of moderate electric fields on cold-set gelation of whey proteins – From molecular interactions to functional properties. (April 2020) Authors: Rodrigues, Rui M.; Fasolin, Luiz H.; Avelar, Zita; Petersen, Steffen B.; Vicente, António A.; Pereira, Ricardo N. Journal: Food hydrocolloids Issue: Volume 101(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effects of ohmic heating on extraction of food-grade phytochemicals from colored potato. (December 2016) Authors: Pereira, Ricardo N.; Rodrigues, Rui M.; Genisheva, Zlatina; Oliveira, Hélder; de Freitas, Victor; Teixeira, José A.; Vicente, António A. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 74(2016) Page Start: 493 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗