11. Microstructural and rheological characterization of NaCl-induced gels of soy protein isolate and the effects of incorporating different galactomannans. (October 2020) Authors: Brito-Oliveira, Thais C.; Cavini, Ana Clara M.; Ferreira, Leticia S.; Moraes, Izabel C.F.; Pinho, Samantha C. Journal: Food structure Issue: Volume 26(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
12. Modeling creep/recovery behavior of cold-set gels using different approaches. (February 2022) Authors: Brito-Oliveira, Thais C.; Moraes, Izabel C.F.; Pinho, Samantha C.; Campanella, Osvaldo H. Journal: Food hydrocolloids Issue: Volume 123(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
13. Nanoemulsions encapsulating oregano essential oil: Production, stability, antibacterial activity and incorporation in chicken pâté. (April 2017) Authors: Moraes-Lovison, Marília; Marostegan, Luís F.P.; Peres, Marina S.; Menezes, Isabela F.; Ghiraldi, Marluci; Rodrigues, Rodney A.F.; Fernandes, Andrezza M.; Pinho, Samantha C. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 77(2017) Page Start: 233 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
14. Nanoliposomes coencapsulating curcumin and vitamin D3 produced by hydration of proliposomes: Effects of the phospholipid composition in the physicochemical characteristics of vesicles and after incorporation in yoghurts. (20th August 2020) Authors: A. Chaves, Matheus; Franckin, Vinicius; Sinigaglia‐Coimbra, Rita; Pinho, Samantha C. Journal: International journal of dairy technology Issue: Volume 74:Number 1(2021) Page Start: 107 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
15. Physico-chemical stability and in vitro digestibility of beta-carotene-loaded lipid nanoparticles of cupuacu butter (Theobroma grandiflorum) produced by the phase inversion temperature (PIT) method. (January 2017) Authors: Gomes, Graziela V.L.; Sola, Mirella R.; Marostegan, Luís F.P.; Jange, Camila G.; Cazado, Camila P.S.; Pinheiro, Ana C.; Vicente, António A.; Pinho, Samantha C. Journal: Journal of food engineering Issue: Volume 192(2017) Page Start: 93 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
16. Production of Cornstarch Granules Enriched with Quercetin Liposomes by Aggregation of Particulate Binary Mixtures Using High Shear Process. Issue 11 (12th October 2017) Authors: Toniazzo, Taíse; Galeskas, Helena; Dacanal, Gustavo C.; Pinho, Samantha C. Journal: Journal of food science Issue: Volume 82:Issue 11(2017) Page Start: 2626 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
17. Production of Cornstarch Granules Enriched with Quercetin Liposomes by Aggregation of Particulate Binary Mixtures Using High Shear Process. Issue 11 (12th October 2017) Authors: Toniazzo, Taíse; Galeskas, Helena; Dacanal, Gustavo C.; Pinho, Samantha C. Journal: Journal of food science Issue: Volume 82:Issue 11(2017) Page Start: 2626 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
18. Production, physicochemical stability of quercetin-loaded nanoemulsions and evaluation of antioxidant activity in spreadable chicken pâtés. (December 2018) Authors: de Carli, Cynthia; Moraes-Lovison, Marília; Pinho, Samantha C. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 98(2018) Page Start: 154 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
19. Rheological and mechanical characterization of curcumin-loaded emulsion-filled gels produced with whey protein isolate and xanthan gum. (December 2017) Authors: Geremias-Andrade, Ivana M.; Souki, Nayla P.D.B.G.; Moraes, Izabel C.F.; Pinho, Samantha C. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 86(2017) Page Start: 166 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
20. Stability of curcumin encapsulated in solid lipid microparticles incorporated in cold-set emulsion filled gels of soy protein isolate and xanthan gum. (December 2017) Authors: Brito-Oliveira, Thais C.; Bispo, Marina; Moraes, Izabel C.F.; Campanella, Osvaldo H.; Pinho, Samantha C. Journal: Food research international Issue: Volume 102(2017) Page Start: 759 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗