Marlene Andreia Pereira Costa
AuthID: R-001-WWA
21
TITLE: Effects of droplet size on the interfacial concentrations of antioxidants in fish and olive oil-in-water emulsions and nanoemulsions and on their oxidative stability Full Text
AUTHORS: Costa, M; Freiria Gandara, J; Losada Barreiro, S; Paiva Martins, F ; Bravo Diaz, C;
PUBLISHED: 2020, SOURCE: JOURNAL OF COLLOID AND INTERFACE SCIENCE, VOLUME: 562
AUTHORS: Costa, M; Freiria Gandara, J; Losada Barreiro, S; Paiva Martins, F ; Bravo Diaz, C;
PUBLISHED: 2020, SOURCE: JOURNAL OF COLLOID AND INTERFACE SCIENCE, VOLUME: 562
22
TITLE: Influence of AO chain length, droplet size and oil to water ratio on the distribution and on the activity of gallates in fish oil-in-water emulsified systems: Emulsion and nanoemulsion comparison
AUTHORS: Costa, M; Losada Barreiro, S; Bravo Diaz, C; Vicente, AA ; Monteiro, LS ; Paiva Martins, F ;
PUBLISHED: 2020, SOURCE: FOOD CHEMISTRY, VOLUME: 310
AUTHORS: Costa, M; Losada Barreiro, S; Bravo Diaz, C; Vicente, AA ; Monteiro, LS ; Paiva Martins, F ;
PUBLISHED: 2020, SOURCE: FOOD CHEMISTRY, VOLUME: 310
23
TITLE: Interfacial Concentrations of Hydroxytyrosol Derivatives in Fish Oil-in-Water Emulsions and Nanoemulsions and Its Influence on Their Lipid Oxidation: Droplet Size Effects
AUTHORS: Costa, M; Losada Barreiro, S; Bravo Diaz, C; Monteiro, LS ; Paiva Martins, F ;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 12
AUTHORS: Costa, M; Losada Barreiro, S; Bravo Diaz, C; Monteiro, LS ; Paiva Martins, F ;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 12
