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Ricardo N Pereira

Showing results (1-10 of 32) with videos related to

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Gels (Basel, Switzerland)|October 26, 2021
Emergent Proteins-Based Structures-Prospects towards Sustainable Nutrition and FunctionalityRicardo N Pereira, Rui M Rodrigues
Journal of Agricultural and Food Chemistry|September 22, 2011
Exploring the denaturation of whey proteins upon application of moderate electric fields: a kinetic and thermodynamic studyRicardo N Pereira, José A Teixeira, António A Vicente
Advances in Food and Nutrition Research|September 18, 2023
Tackling food allergens-The role of food processing on proteins' allergenicityRicardo N Pereira, Rui M Rodrigues, Daniel A Madalena, et al.
Food Research International (Ottawa, Ont.)|October 7, 2023
Microalgae biomass as an alternative source of biocompounds: New insights and future perspectives of extraction methodologiesVítor Sousa, Ricardo N Pereira, António A Vicente, et al.
Foods (Basel, Switzerland)|February 13, 2025
Alternative Protein-Based Meat and Fish Analogs by Conventional and Novel Processing Technologies: A Systematic Review and Bibliometric AnalysisBuse N Gürbüz, Lorenzo M Pastrana, Ricardo N Pereira, et al.
Food Research International (Ottawa, Ont.)|November 30, 2024
Characterization and kinetics of whey protein isolate amyloid fibril aggregates under moderate electric fieldsRita T Leal, Ricardo S Pereira, Rui M Rodrigues, et al.
Food Research International (Ottawa, Ont.)|November 25, 2020
Electric field effects on proteins - Novel perspectives on food and potential health implicationsRui M Rodrigues, Zita Avelar, Luís Machado, et al.
Food Chemistry|September 7, 2019
Influence of moderate electric fields in β-lactoglobulin thermal unfolding and interactionsRui M Rodrigues, Zita Avelar, António A Vicente, et al.
Food Research International (Ottawa, Ont.)|February 6, 2019
Effect of Ohmic heating on functionality of sodium caseinate - A relationship with protein gelationThais Caldas Paiva Moreira, Ricardo N Pereira, António A Vicente, et al.
Materials Science & Engineering. C, Materials for Biological Applications|February 6, 2021
Ohmic heating as a new tool for protein scaffold engineeringRui M Rodrigues, Ricardo N Pereira, António A Vicente, et al.
Pageof 4

Showing results (1-10 of 32) with videos related to

Sort By:
Pageof 4
Gels (Basel, Switzerland)|October 26, 2021
Emergent Proteins-Based Structures-Prospects towards Sustainable Nutrition and FunctionalityRicardo N Pereira, Rui M Rodrigues
Journal of Agricultural and Food Chemistry|September 22, 2011
Exploring the denaturation of whey proteins upon application of moderate electric fields: a kinetic and thermodynamic studyRicardo N Pereira, José A Teixeira, António A Vicente
Advances in Food and Nutrition Research|September 18, 2023
Tackling food allergens-The role of food processing on proteins' allergenicityRicardo N Pereira, Rui M Rodrigues, Daniel A Madalena, et al.
Food Research International (Ottawa, Ont.)|October 7, 2023
Microalgae biomass as an alternative source of biocompounds: New insights and future perspectives of extraction methodologiesVítor Sousa, Ricardo N Pereira, António A Vicente, et al.
Foods (Basel, Switzerland)|February 13, 2025
Alternative Protein-Based Meat and Fish Analogs by Conventional and Novel Processing Technologies: A Systematic Review and Bibliometric AnalysisBuse N Gürbüz, Lorenzo M Pastrana, Ricardo N Pereira, et al.
Food Research International (Ottawa, Ont.)|November 30, 2024
Characterization and kinetics of whey protein isolate amyloid fibril aggregates under moderate electric fieldsRita T Leal, Ricardo S Pereira, Rui M Rodrigues, et al.
Food Research International (Ottawa, Ont.)|November 25, 2020
Electric field effects on proteins - Novel perspectives on food and potential health implicationsRui M Rodrigues, Zita Avelar, Luís Machado, et al.
Food Chemistry|September 7, 2019
Influence of moderate electric fields in β-lactoglobulin thermal unfolding and interactionsRui M Rodrigues, Zita Avelar, António A Vicente, et al.
Food Research International (Ottawa, Ont.)|February 6, 2019
Effect of Ohmic heating on functionality of sodium caseinate - A relationship with protein gelationThais Caldas Paiva Moreira, Ricardo N Pereira, António A Vicente, et al.
Materials Science & Engineering. C, Materials for Biological Applications|February 6, 2021
Ohmic heating as a new tool for protein scaffold engineeringRui M Rodrigues, Ricardo N Pereira, António A Vicente, et al.
Pageof 4