Costa ALR - Search Results

1

Rheological properties, microstructure, and encapsulation efficiency of inulin-type dietary fiber-based gelled emulsions at different concentrations.

Gomes A, Costa ALR, Fasolin LH, Silva EK. Gomes A, et al. Among authors: costa alr. Carbohydr Polym. 2025 Jan 1;347:122742. doi: 10.1016/j.carbpol.2024.122742. Epub 2024 Sep 12. Carbohydr Polym. 2025. PMID: 39486971

2

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. Carbohydr Polym. 2020 Jan 1;227:115344. doi: 10.1016/j.carbpol.2019.115344. Epub 2019 Sep 21. Carbohydr Polym. 2020. PMID: 31590871

3

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. Among authors: costa alr. 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

4

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

Costa ALR, Gomes A, Cunha RL. Costa ALR, et al. 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.

5

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. 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.

6

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: costa alr. 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.

7

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. Among authors: costa alr. 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.

8

Stabilization mechanisms of O/W emulsions by cellulose nanocrystals and sunflower protein.

Costa ALR, Gomes A, Cangussu LB, Cunha RL, de Oliveira LS, Franca AS. Costa ALR, et al. Food Res Int. 2022 Feb;152:110930. doi: 10.1016/j.foodres.2021.110930. Epub 2021 Dec 29. Food Res Int. 2022. PMID: 35181100

9

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. Among authors: costa alr. 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.

10

The stabilizing effect of cellulose crystals in O/W emulsions obtained by ultrasound process.

Meirelles AAD, Costa ALR, Cunha RL. Meirelles AAD, et al. Among authors: costa alr. Food Res Int. 2020 Feb;128:108746. doi: 10.1016/j.foodres.2019.108746. Epub 2019 Oct 31. Food Res Int. 2020. PMID: 31955785 Free article.

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