Artur J. Martins
Artur J. Martins
INL -International Iberian Nanotechnology Laboratory
E-mailová adresa ověřena na: inl.int
Název
Citace
Citace
Rok
Influence of moderate electric fields on gelation of whey protein isolate
RM Rodrigues, AJ Martins, OL Ramos, FX Malcata, JA Teixeira, ...
Food Hydrocolloids 43, 329-339, 2015
552015
Edible oleogels: an opportunity for fat replacement in foods
AJ Martins, AA Vicente, RL Cunha, MA Cerqueira
Food & function 9 (2), 758-773, 2018
482018
Beeswax organogels: Influence of gelator concentration and oil type in the gelation process
AJ Martins, MA Cerqueira, LH Fasolin, RL Cunha, AA Vicente
Food Research International 84, 170-179, 2016
482016
Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food
OL Ramos, RN Pereira, A Martins, R Rodrigues, C Fucinos, JA Teixeira, ...
Critical Reviews in Food Science and Nutrition 57 (7), 1377-1393, 2017
432017
Fortified beeswax oleogels: Effect of β-carotene on the gel structure and oxidative stability
AJ Martins, MA Cerqueira, RL Cunha, AA Vicente
Food & function 8 (11), 4241-4250, 2017
332017
Meniscus dynamics in bubble formation: A parametric study
P Stanovsky, MC Ruzicka, A Martins, JA Teixeira
Chemical engineering science 66 (14), 3258-3267, 2011
172011
Strategy towards replacing pork backfat with a linseed oleogel in frankfurter sausages and its evaluation on physicochemical, nutritional, and sensory characteristics
D Franco, AJ Martins, M López-Pedrouso, L Purriños, MA Cerqueira, ...
Foods 8 (9), 366, 2019
162019
Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages
D Franco, AJ Martins, M López‐Pedrouso, MA Cerqueira, L Purriños, ...
Journal of the Science of Food and Agriculture 100 (1), 218-224, 2020
132020
Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties
AJ Martins, P Silva, F Maciel, LM Pastrana, RL Cunha, MA Cerqueira, ...
Food research international 116, 1298-1305, 2019
122019
Sterol‐based oleogels' characterization envisioning food applications
AJ Martins, MA Cerqueira, LM Pastrana, RL Cunha, AA Vicente
Journal of the Science of Food and Agriculture 99 (7), 3318-3325, 2019
102019
Omega‐3 and Polyunsaturated Fatty Acids‐Enriched Hamburgers Using Sterol‐Based Oleogels
AJ Martins, JM Lorenzo, D Franco, AA Vicente, RL Cunha, LM Pastrana, ...
European journal of lipid science and technology 121 (11), 1900111, 2019
82019
Physical and mass transfer properties of electrospun ɛ-polycaprolactone nanofiber membranes
AJ Martins, AI Bourbon, AA Vicente, S Pinto, JAL Da Silva, CMR Rocha
Process Biochemistry 50 (6), 885-892, 2015
42015
Oleogels for development of health-promoting food products
AJ Martins, AA Vicente, LM Pastrana, MA Cerqueira
Food Science and Human Wellness 9 (1), 31-39, 2020
32020
Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes
AJ Martins, JM Lorenzo, D Franco, M Pateiro, R Domínguez, ...
Gels 6 (2), 17, 2020
22020
Effect of different divalent cations on the synthesis of alpha-lactalbumin nanotubes
C Fuciños, AJ Martins, ML Rúa, L Pastrana, AA Vicente
22014
Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels
PK Okuro, AJ Martins, AA Vicente, RL Cunha
Current Opinion in Food Science 35, 27-35, 2020
12020
Food Grade Polymers for the Gelation of Edible Oils Envisioning Food Applications
AJ Martins, LM Pastrana, AA Vicente, MA Cerqueira
Polymers for Food Applications, 591-608, 2018
12018
Food Science and Human Wellness
AJ Martins, AA Vicente, LM Pastrana, MA Cerqueira
2019
Novel organogel systems for enhanced food structure and functionality–a multiscale approach
AJ Martins
2019
Production of olive oil organogels: influence of beeswax concentration on physicochemical properties
PMP Silva, LH Fasolin, AJ Martins, AA Vicente
2019
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Články 1–20