1. Characterisation of curcumin‐loaded proliposomes produced by coating of micronised sucrose and hydration of phospholipid powders to obtain multilamellar liposomes. (29th December 2016) Authors: Silva, Guilherme S.; Jange, Camila G.; Rocha, Juliana S.S.; Chaves, Matheus A.; Pinho, Samantha C. Journal: International journal of food science & technology Issue: Volume 52:Number 3(2017) Page Start: 772 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Cold-set NaCl-induced gels of soy protein isolate and locust bean gum: How the ageing process affect their microstructure and the stability of incorporated beta-carotene. (15th January 2022) Authors: Brito-Oliveira, Thais C.; Cazado, Camila P.S.; Cavini, Ana Clara M.; Santos, Lorena M.F.; Moraes, Izabel C.F.; Pinho, Samantha C. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 154(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Curcumin-loaded nanoemulsions produced by the emulsion inversion point (EIP) method: An evaluation of process parameters and physico-chemical stability. (January 2016) Authors: Borrin, Thais R.; Georges, Eduarda L.; Moraes, Izabel C.F.; Pinho, Samantha C. Journal: Journal of food engineering Issue: Volume 169(2016:Jan.) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Curcumin-loaded proliposomes produced by the coating of micronized sucrose: Influence of the type of phospholipid on the physicochemical characteristics of powders and on the liposomes obtained by hydration. (1st September 2019) Authors: Chaves, Matheus A.; Pinho, Samantha C. Journal: Food chemistry Issue: Volume 291(2019) Page Start: 7 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Emulsion-filled gels of soy protein isolate for vehiculation of vitamin D3: Effect of protein solubility on their mechanical and rheological characteristics. (February 2022) Authors: Ferreira, Letícia S.; Brito-Oliveira, Thais C.; Pinho, Samantha C. Journal: Food bioscience Issue: Volume 45(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Encapsulation of Beta‐carotene in Lipid Microparticles Stabilized with Hydrolyzed Soy Protein Isolate: Production Parameters, Alpha‐tocopherol Coencapsulation and Stability Under Stress Conditions. Issue 3 (9th February 2017) Authors: Brito‐Oliveira, Thais C.; Molina, Camila V.; Netto, Flávia M.; Pinho, Samantha C. Journal: Journal of food science Issue: Volume 82:Issue 3(2017) Page Start: 659 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Encapsulation of quercetin in liposomes by ethanol injection and physicochemical characterization of dispersions and lyophilized vesicles. (September 2017) Authors: Toniazzo, Taise; Peres, Marina S.; Ramos, Ana Paula; Pinho, Samantha C. Journal: Food bioscience Issue: Volume 19(2017:Sep.) Page Start: 17 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Feasibility of incorporating buriti (Mauritia flexuosa L.) oil nanoemulsions in isotonic sports drink. (19th June 2017) Authors: Bovi, Graziele G.; Petrus, Rodrigo R.; Pinho, Samantha C. Journal: International journal of food science & technology Issue: Volume 52:Number 10(2017) Page Start: 2201 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Hydrophilic coating of mitotane-loaded lipid nanoparticles: Preliminary studies for mucosal adhesion. (June 2013) Authors: Severino, Patrícia; Souto, Eliana B.; Pinho, Samantha C.; Santana, Maria H. A. Journal: Pharmaceutical development and technology Issue: Volume 18:Number 3(2013) Page Start: 577 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Liposomes encapsulating beta‐carotene produced by the proliposomes method: characterisation and shelf life of powders and phospholipid vesicles. (1st October 2012) Authors: Moraes, Marília; Carvalho, José Mário P.; Silva, Cíntia R.; Cho, Stefany; Sola, Mirella R.; Pinho, Samantha C. Journal: International journal of food science & technology Issue: Volume 48:Number 2(2013:Feb.) Page Start: 274 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗