Gomes A - Search Results

1

Coupling of high-intensity ultrasound and mechanical stirring for producing food emulsions at low-energy densities.

Silva EK, Costa ALR, Gomes A, Bargas MA, Cunha RL, Meireles MAA. Silva EK, et al. Among authors: gomes a. Ultrason Sonochem. 2018 Oct;47:114-121. doi: 10.1016/j.ultsonch.2018.04.020. Epub 2018 Apr 30. Ultrason Sonochem. 2018. PMID: 29908600 Free article.

2

Impact of oil type and WPI/Tween 80 ratio at the oil-water interface: Adsorption, interfacial rheology and emulsion features.

Gomes A, Costa ALR, Cunha RL. Gomes A, et al. Colloids Surf B Biointerfaces. 2018 Apr 1;164:272-280. doi: 10.1016/j.colsurfb.2018.01.032. Epub 2018 Jan 31. Colloids Surf B Biointerfaces. 2018. PMID: 29413606

3

One-step ultrasound producing O/W emulsions stabilized by chitosan particles.

Costa ALR, Gomes A, Cunha RL. Costa ALR, et al. Among authors: gomes a. Food Res Int. 2018 May;107:717-725. doi: 10.1016/j.foodres.2018.02.057. Epub 2018 Feb 27. Food Res Int. 2018. PMID: 29580539 Free article. No abstract available.

4

Cellulose nanofibers from banana peels as a Pickering emulsifier: High-energy emulsification processes.

Costa ALR, Gomes A, Tibolla H, Menegalli FC, Cunha RL. Costa ALR, et al. Among authors: gomes a. Carbohydr Polym. 2018 Aug 15;194:122-131. doi: 10.1016/j.carbpol.2018.04.001. Epub 2018 Apr 4. Carbohydr Polym. 2018. PMID: 29801819 Free article.

5

Bioaccessibility of Lipophilic Compounds Vehiculated in Emulsions: Choice of Lipids and Emulsifiers.

Gomes A, Furtado GF, Cunha RL. Gomes A, et al. J Agric Food Chem. 2019 Jan 9;67(1):13-18. doi: 10.1021/acs.jafc.8b05460. Epub 2018 Dec 28. J Agric Food Chem. 2019. PMID: 30556391 Review.

6

Formation and stability of W/O-high internal phase emulsions (HIPEs) and derived O/W emulsions stabilized by PGPR and lecithin.

Okuro PK, Gomes A, Costa ALR, Adame MA, Cunha RL. Okuro PK, et al. Among authors: gomes a. Food Res Int. 2019 Aug;122:252-262. doi: 10.1016/j.foodres.2019.04.028. Epub 2019 Apr 13. Food Res Int. 2019. PMID: 31229079

7

Modulating in vitro digestibility of Pickering emulsions stabilized by food-grade polysaccharides particles.

Costa ALR, Gomes A, Furtado GF, Tibolla H, Menegalli FC, Cunha RL. Costa ALR, et al. Among authors: gomes a. Carbohydr Polym. 2020 Jan 1;227:115344. doi: 10.1016/j.carbpol.2019.115344. Epub 2019 Sep 21. Carbohydr Polym. 2020. PMID: 31590871

8

Ultrasound stabilization of raw milk: Microbial and enzymatic inactivation, physicochemical properties and kinetic stability.

Scudino H, Silva EK, Gomes A, Guimarães JT, Cunha RL, Sant'Ana AS, Meireles MAA, Cruz AG. Scudino H, et al. Among authors: gomes a. Ultrason Sonochem. 2020 Oct;67:105185. doi: 10.1016/j.ultsonch.2020.105185. Epub 2020 May 21. Ultrason Sonochem. 2020. PMID: 32474185 Free article.

9

Interactions of β-carotene with WPI/Tween 80 mixture and oil phase: Effect on the behavior of O/W emulsions during in vitro digestion.

Gomes A, Costa ALR, Cardoso DD, Náthia-Neves G, Meireles MAA, Cunha RL. Gomes A, et al. Food Chem. 2021 Mar 30;341(Pt 2):128155. doi: 10.1016/j.foodchem.2020.128155. Epub 2020 Sep 23. Food Chem. 2021. PMID: 33045587 Free article.

10

Impact of whey protein/surfactant mixture and oil type on the gastrointestinal fate of emulsions: Ingredient engineering.

Gomes A, Costa ALR, Cardoso DD, Furtado GF, Cunha RL. Gomes A, et al. Food Res Int. 2020 Nov;137:109360. doi: 10.1016/j.foodres.2020.109360. Epub 2020 Jun 10. Food Res Int. 2020. PMID: 33233063 Free article.

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