Showing results (1-10 of 14) with videos related to

Sort By:
Pageof 2
Colloids and Surfaces. B, Biointerfaces|February 8, 2018
Impact of oil type and WPI/Tween 80 ratio at the oil-water interface: Adsorption, interfacial rheology and emulsion featuresAndresa Gomes, Ana Letícia Rodrigues Costa, Rosiane Lopes Cunha
International Journal of Biological Macromolecules|April 29, 2020
Cellulose nanocrystals from ultrasound process stabilizing O/W Pickering emulsionAureliano Agostinho Dias Meirelles, Ana Letícia Rodrigues Costa, Rosiane Lopes Cunha
Food Research International (Ottawa, Ont.)|January 21, 2020
The stabilizing effect of cellulose crystals in O/W emulsions obtained by ultrasound processAureliano Agostinho Dias Meirelles, Ana Letícia Rodrigues Costa, Rosiane Lopes Cunha
Carbohydrate Polymers|November 1, 2024
Rheological properties, microstructure, and encapsulation efficiency of inulin-type dietary fiber-based gelled emulsions at different concentrationsAndresa Gomes, Ana Letícia Rodrigues Costa, Luiz Henrique Fasolin, et al.
Carbohydrate Polymers|May 27, 2018
Cellulose nanofibers from banana peels as a Pickering emulsifier: High-energy emulsification processesAna Letícia Rodrigues Costa, Andresa Gomes, Heloisa Tibolla, et al.
Materials Today. Bio|March 4, 2022
Trends in hydrogel-based encapsulation technologies for advanced cell therapies applied to limb ischemiaAna Letícia Rodrigues Costa, Stephanie M Willerth, Lucimara Gaziola de la Torre, et al.
Food Research International (Ottawa, Ont.)|November 25, 2020
Impact of whey protein/surfactant mixture and oil type on the gastrointestinal fate of emulsions: Ingredient engineeringAndresa Gomes, Ana Letícia Rodrigues Costa, Dayane Dias Cardoso, et al.
ACS Omega|January 5, 2026
Gellan Gum Methacryloyl-Based Composite Hydrogels to Promote Murine Primary Macrophage DifferentiationAna Letícia Rodrigues Costa, Jhonatan Rafael de Oliveira Bianchi, Lucimara Gaziola de La Torre, et al.
Carbohydrate Polymers|October 9, 2019
Modulating in vitro digestibility of Pickering emulsions stabilized by food-grade polysaccharides particlesAna Letícia Rodrigues Costa, Andresa Gomes, Guilherme de Figueiredo Furtado, et al.
Food Chemistry|October 12, 2020
Interactions of β-carotene with WPI/Tween 80 mixture and oil phase: Effect on the behavior of O/W emulsions during in vitro digestionAndresa Gomes, Ana Letícia Rodrigues Costa, Dayane Dias Cardoso, et al.
Pageof 2