1. Antimicrobial nanostructured starch based films for packaging. (20th September 2015) Authors: Abreu, Ana S.; Oliveira, M.; de Sá, Arsénio; Rodrigues, Rui M.; Cerqueira, Miguel A.; Vicente, António A.; Machado, A.V. Journal: Carbohydrate polymers Issue: Volume 129(2015) Page Start: 127 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. 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) ↗
3. 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) ↗
4. 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) ↗
5. 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) ↗
6. Effects of ohmic heating on the immunoreactivity of β-lactoglobulin – a relationship towards structural aspects. Issue 5 (22nd April 2020) Authors: Pereira, Ricardo N.; Costa, Joana; Rodrigues, Rui M.; Villa, Caterina; Machado, Luís; Mafra, Isabel; Vicente, António Journal: Food & function Issue: Volume 11:Issue 5(2020) Page Start: 4002 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Electric field effects on proteins – Novel perspectives on food and potential health implications. (November 2020) Authors: Rodrigues, Rui M.; Avelar, Zita; Machado, Luís; Pereira, Ricardo N.; Vicente, António A. Journal: Food research international Issue: Volume 137(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Electric field effects on β-lactoglobulin thermal unfolding as a function of pH – Impact on protein functionality. (March 2019) Authors: Rodrigues, Rui M.; Vicente, António A.; Petersen, Steffen B.; Pereira, Ricardo N. Journal: Innovative food science & emerging technologies Issue: Volume 52(2019) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Electrosprayed whey protein-based nanocapsules for β-carotene encapsulation. (1st June 2020) Authors: Rodrigues, Rui M.; Ramos, Philippe E.; Cerqueira, M.F.; Teixeira, José A.; Vicente, António A.; Pastrana, Lorenzo M.; Pereira, Ricardo N.; Cerqueira, Miguel A. Journal: Food chemistry Issue: Volume 314(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Influence of moderate electric fields in β-lactoglobulin thermal unfolding and interactions. (30th January 2020) Authors: Rodrigues, Rui M.; Avelar, Zita; Vicente, António A.; Petersen, Steffen B.; Pereira, Ricardo N. Journal: Food chemistry Issue: Volume 304(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗