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Food Research International (Ottawa, Ont.)|August 8, 2022
Antimicrobial activity of lactoferrin-chitosan-gellan nanoparticles and their influence on strawberry preservationLarissa G R Duarte, Carolina S F PiconeColloids and Surfaces. B, Biointerfaces|March 21, 2015
Breaking oil-in-water emulsions stabilized by yeastGuilherme F Furtado, Carolina S F Picone, Maria C Cuellar, et al.Current Research in Food Science|April 4, 2022
Synthesis, characterization and application of antibacterial lactoferrin nanoparticlesLarissa G R Duarte, William M P Alencar, Raiza Iacuzio, et al.Food Research International (Ottawa, Ont.)|May 22, 2017
Structural and mechanical properties of organogels: Role of oil and gelator molecular structureMiguel A Cerqueira, Luiz H Fasolin, Carolina S F Picone, et al.Trends in Biotechnology|March 18, 2014
Microbial advanced biofuels production: overcoming emulsification challenges for large-scale operationArjan S Heeres, Carolina S F Picone, Luuk A M van der Wielen, et al.Food Research International (Ottawa, Ont.)|December 21, 2023
New approaches for modulation of alginate-chitosan delivery propertiesLudmilla Meskelis, Raquel F Agondi, Larissa G R Duarte, et al.Pageof 1