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Foods (Basel, Switzerland)|December 30, 2025
From Grape Stalks to Lignin Nanoparticles: A Study on Extraction Scale-Up, Solubility Enhancement and Green Nanoparticle ProductionAna C Cassoni, Ana I Bourbon, Lorenzo Pastrana, et al.
International Journal of Biological Macromolecules|May 28, 2014
Alginate/chitosan nanoparticles for encapsulation and controlled release of vitamin B2Maria A Azevedo, Ana I Bourbon, António A Vicente, et al.
Gels (Basel, Switzerland)|March 1, 2019
Protein-Based Nanostructures for Food ApplicationsAna I Bourbon, Ricardo N Pereira, Lorenzo M Pastrana, et al.
International Journal of Biological Macromolecules|April 25, 2015
Hollow chitosan/alginate nanocapsules for bioactive compound deliveryMelissa C Rivera, Ana C Pinheiro, Ana I Bourbon, et al.
Foods (Basel, Switzerland)|July 2, 2021
Active Carboxymethylcellulose-Based Edible Films: Influence of Free and Encapsulated Curcumin on Films' PropertiesAna I Bourbon, Maria J Costa, Luís C Maciel, et al.
Foods (Basel, Switzerland)|December 17, 2024
Pickering Emulsion Stabilized by Different Concentrations of Whey Protein-Cress Seed Gum NanoparticlesMaryam Davtalab, Sara Naji-Tabasi, Mostafa Shahidi-Noghabi, et al.
Food & Function|December 5, 2019
Physicochemical characterisation and release behaviour of curcumin-loaded lactoferrin nanohydrogels into food simulantsJoão F Araújo, Ana I Bourbon, Lívia S Simões, et al.
Carbohydrate Polymers|December 3, 2014
Chitosan/fucoidan multilayer nanocapsules as a vehicle for controlled release of bioactive compoundsAna C Pinheiro, Ana I Bourbon, Miguel A Cerqueira, et al.
Foods (Basel, Switzerland)|February 27, 2026
Development of Quince-Based Active Films Functionalized with Broccoli By-Product Extracts and Clove HydrosolM Carmen Codina, Ana I Bourbon, Ana G Azevedo, et al.
Food & Function|February 21, 2020
Lactoferrin-based nanoemulsions to improve the physical and chemical stability of omega-3 fatty acidsRafaela Nunes, Beatriz D'Avó Pereira, Miguel A Cerqueira, et al.
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