Showing results (21-30 of 79) with videos related to

Sort By:
Pageof 8
Viruses|June 28, 2023
Bacteriophage Delivery Systems for Food Applications: Opportunities and PerspectivesMaria J Costa, Lorenzo M Pastrana, José A Teixeira, et al.
Journal of the Science of Food and Agriculture|December 21, 2018
Sterol-based oleogels' characterization envisioning food applicationsArtur J Martins, Miguel A Cerqueira, Lorenzo M Pastrana, et al.
Food Chemistry|July 3, 2023
Encapsulation of vitamin D3 using rhamnolipids-based nanostructured lipid carriersMaria A Azevedo, Miguel A Cerqueira, Catarina Gonçalves, et al.
Biomacromolecules|September 30, 2010
Effects of electric fields on protein unfolding and aggregation: influence on edible films formationRicardo N Pereira, Bartolomeu W S Souza, Miguel A Cerqueira, et al.
Food Research International (Ottawa, Ont.)|April 20, 2019
Liposomes loaded with phenolic extracts of Spirulina LEB-18: Physicochemical characterization and behavior under simulated gastrointestinal conditionsAdriana R Machado, Ana C Pinheiro, António A Vicente, et al.
Nanomaterials (Basel, Switzerland)|April 3, 2021
Polysaccharide-Based Multilayer Nano-Emulsions Loaded with Oregano Oil: Production, Characterization, and In Vitro Digestion AssessmentLuz Espinosa-Sandoval, Claudia Ochoa-Martínez, Alfredo Ayala-Aponte, et al.
International Journal of Biological Macromolecules|April 30, 2024
Designing an antimicrobial film for wound applications incorporating bacteriophages and ε-poly-l-lysineAna M Pinto, Raquel Pereira, Artur J Martins, et al.
International Journal of Biological Macromolecules|September 19, 2024
Gelatin-chitosan interactions in edible films and coatings doped with plant extracts for biopreservation of fresh tuna fish products: A reviewDon Hettiarachchige Udana Eranda, Manat Chaijan, Worawan Panpipat, et al.
Food Chemistry|August 7, 2025
O/W/O emulsion gel-based fat analogue for encapsulating flavor substances: rheological properties and personalized 3D printingJixian Mao, Xuanlin Zhou, Chenxing Feng, 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.
Pageof 8