Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Rui M Rodrigues

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

Pageof 2
Sort By:
Gels (Basel, Switzerland)|October 26, 2021
Emergent Proteins-Based Structures-Prospects towards Sustainable Nutrition and FunctionalityRicardo N Pereira, Rui M Rodrigues
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.)|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.
Gels (Basel, Switzerland)|January 27, 2026
The Role of Ohmic Heating in Tailoring Pea Protein FunctionalityZita Avelar, Luís Loureiro, Ana Catarina Leite, 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.
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.
International Journal of Biological Macromolecules|February 17, 2020
Ohmic heating as an innovative approach for the production of keratin filmsAna Tinoco, Rui M Rodrigues, Raul Machado, et al.
Food & Function|April 23, 2020
Effects of ohmic heating on the immunoreactivity of β-lactoglobulin - a relationship towards structural aspectsRicardo N Pereira, Joana Costa, Rui M Rodrigues, et al.
Carbohydrate Polymers|June 9, 2015
Antimicrobial nanostructured starch based films for packagingAna S Abreu, M Oliveira, Arsénio de Sá, et al.
Pageof 2

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

Sort By:
Pageof 2
Gels (Basel, Switzerland)|October 26, 2021
Emergent Proteins-Based Structures-Prospects towards Sustainable Nutrition and FunctionalityRicardo N Pereira, Rui M Rodrigues
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.)|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.
Gels (Basel, Switzerland)|January 27, 2026
The Role of Ohmic Heating in Tailoring Pea Protein FunctionalityZita Avelar, Luís Loureiro, Ana Catarina Leite, 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.
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.
International Journal of Biological Macromolecules|February 17, 2020
Ohmic heating as an innovative approach for the production of keratin filmsAna Tinoco, Rui M Rodrigues, Raul Machado, et al.
Food & Function|April 23, 2020
Effects of ohmic heating on the immunoreactivity of β-lactoglobulin - a relationship towards structural aspectsRicardo N Pereira, Joana Costa, Rui M Rodrigues, et al.
Carbohydrate Polymers|June 9, 2015
Antimicrobial nanostructured starch based films for packagingAna S Abreu, M Oliveira, Arsénio de Sá, et al.
Pageof 2