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Food Research International (Ottawa, Ont.)|December 3, 2017
Effect of the molecular weight of a neutral polysaccharide on soy protein gelationSónia R Monteiro, José A Lopes-da-SilvaFood Chemistry|May 26, 2019
Gelling and emulsifying properties of soy protein hydrolysates in the presence of a neutral polysaccharideJosé A Lopes-da-Silva, Sónia R MonteiroCarbohydrate Polymers|June 18, 2016
Influence of a cationic polysaccharide on starch functionalityJosiane C Raguzzoni, Ivonne Delgadillo, José A Lopes da SilvaJournal of Nanoscience and Nanotechnology|April 2, 2010
Preparation and characterization of chitosan/SiO2 composite filmsFabiane C Oliveira, Ana Barros-Timmons, José A Lopes-da-SilvaCritical Reviews in Food Science and Nutrition|January 11, 2017
Tailoring structure and technological properties of plant proteins using high hydrostatic pressureRui P Queirós, Jorge A Saraiva, José A Lopes da SilvaTopics in Current Chemistry|June 1, 2011
Olive pomace, a source for valuable arabinan-rich pectic polysaccharidesManuel A Coimbra, Susana M Cardoso, José A Lopes-da-SilvaFoods (Basel, Switzerland)|July 14, 2023
Effects of Sequential Combination of Moderate Pressure and Ultrasound on Subsequent Thermal Pasteurization of Liquid Whole EggAna C Ribeiro, Susana Casal, José A Lopes da Silva, et al.Food Research International (Ottawa, Ont.)|January 3, 2019
Impact of pH on the high-pressure inactivation of microbial transglutaminaseRui P Queirós, Sónia Gouveia, Jorge A Saraiva, et al.Enzyme and Microbial Technology|September 1, 2015
Catalytic activity of trypsin entrapped in electrospun poly(ϵ-caprolactone) nanofibersSusana C Pinto, Ana R Rodrigues, Jorge A Saraiva, et al.Carbohydrate Polymers|October 10, 2012
Chitosan-caffeic acid-genipin films presenting enhanced antioxidant activity and stability in acidic mediaCláudia Nunes, Élia Maricato, Ângela Cunha, et al.Pageof 4