MARCOS Antonio das Neves
- Articles
- Effects of acidic treatment on the physicochemical, microstructural, and microbiological properties of fresh-cut lotus root during storage
Lara G. R.; Uemura K.; Khalid N.; Kobayashi I; Takahashi ...
INTERNATIONAL FOOD RESEARCH JOURNAL/26(5)/pp.1505-1513, 2019-10 - Layer-by-Layer Electrostatic Deposition of Edible Coatings for Enhancing the Storage Stability of Fresh-Cut Lotus Root (Nelumbo nucifera)
Lara Grace R.; Uemura Kunihiko; Khalid Nauman; Kobayashi ...
FOOD AND BIOPROCESS TECHNOLOGY/13(4)/pp.722-726, 2020-02 - Preparation of monodisperse O/W emulsions using a crude surface-active extract from argan by-products in microchannel emulsification
Taarji Noamane; Vodo Sekove; Bouhoute Meryem; Khalid ...
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS/585, 2020-01 - Formulation and characterisation of O/W emulsions stabilised with modified seaweed polysaccharides
Melanie Hakiki; Taarji Noarnane; Zhao Yiguo; Khalid N...
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY/advpub, 2019 - Formulation and stability evaluation of water-in-fat and water-in-oil emulsions loaded with short-chain fatty acid
Yamanaka Yohei; Kobayashi Isao; Neves Marcos; Uemura Kun...
Particulate Science and Technology/38(5)/pp.647-651, 2019-02 - Fucoxanthin-Loaded Oil-in-Water Emulsion-Based Delivery Systems: Effects of Natural Emulsifiers on the Formulation, Stability, and Bioaccessibility
Ma Zhaoxiang; Khalid Nauman; Shu Gaofeng; Zhao Yiguo; ...
ACS OMEGA/4(6)/pp.10502-10509, 2019-06 - Asymmetric straight-through microchannel arrays made of aluminum for producing monodisperse O/W emulsions
Zhang Yanru; Kobayashi Isao; Wada Yoshihiro; Neves Ma...
PARTICULATE SCIENCE AND TECHNOLOGY/Early Access, 2019-05 - Ethyl oleate food-grade O/W emulsions loaded with apigenin: Insights to their formulation characteristics and physico-chemical stability
Abcha Imen; Souilem Safa; Neves Marcos A; Wang Zheng; Nef...
Food research international (Ottawa, Ont.)/116/pp.953-962, 2019-02 - Complex coacervates from gelatin and octenyl succinic anhydride modified kudzu starch: Insights of formulation and characterization
Zhao Yiguo; Khalid Nauman; Shu Gaofeng; Neves Marcos ...
FOOD HYDROCOLLOIDS/86(SI)/pp.70-77, 2019-01 - Mixing Characterization of Liquid Contents in Human Gastric Digestion Simulator Equipped with Gastric Secretion and Emptying
Kozu H.; Kobayashi I.; Nakajima M.; Marcos Antonio das N...
Biochemical Engineering Journal/122/pp.85-90, 2017-06 - Preparation of monodisperse W/O emulsions using stainless-steel microchannel emulsification chip
Li R.; Kobayashi I.; Zhang Y.; Marcos Antonio das NEVES; ...
Particulate Science and Technology/37(1)/pp.68-73, 2018-01 - Microchannel emulsification: a promising technique towards encapsulation of functional compounds
Khalid N.; Kobayashi I.; Marcos Antonio das Neves; Uemura...
Critical Reviews in Food Science & Nutrition, 2017-08 - In-vitro bioaccessibility of ergocalciferol in nanoemulsion-based delivery system: The influence of food-grade emulsifiers with different stabilizing mechanisms
Shu G.; Khalid N.; Tan T. B.; Zhao Y.; Marcos Antonio das...
International Journal of Food Science & Technology/53/pp.430-440, 2017-10 - Comparison of ergocalciferol nanodispersions prepared using modified lecithin and sodium caseinate: Insights of formulation, stability and bioaccessibility
Shu G.; Khalid N.; Tan T. B.; Zhao Y.; Marcos Antonio das...
Journal of Functional Foods/38(A)/pp.28-35, 2017-11 - Formulation and characterization of oil-in-water emulsions stabilized by gelatinized kudzu starch
Zhao Y.; Khalid N.; Shu G.; Marcos Antonio das NEVES; Kob...
International Journal of Food Properties/20 (S2)/pp.1329-1341, 2017-12 - Nanoencapsulated Thymus capitatus essential oil as natural preservative
Marcos Antonio das Neves; Ben Jemaa M; Falleh H. Serair...
Innovative Food Science and Emerging Technologies, 2018-02 - Nanoencapsulation of Thymus capitatus essential oil: Formulation process, physical stability characterization and antibacterial efficiency monitoring
Benjemaa Mariem; Neves Marcos A.; Falleh Hanen; Isoda Hi...
Industrial Crops and Products/113/pp.414-421, 2018-03 - Effect of carrageenan type on the formulation and stability of O/W emulsions
Moatsumoto Sota; Neves M. A.; Kobayashi Isao; 中嶋 光敏
proceedings of The 64th Annual Meeting, The Japanese Society for Food Science and Technology/pp.98-98, 2017-08 - Formulation of oil-in-water nanoemulsions loaded with thymus essential oil and evaluation of its antimicrobial activity
Ben Jemaa M.; Neves M. A.; Ksouri R.; Takahashi C.; Kobay...
Proceedings of The 18th Annual Meeting, Japan Society for Food Engineering/pp.89-89, 2017-08 - Argan oil extraction press-cake as a source of a natural emulsifier
Taarji N.; da Silva C. A. R; Khalid N.; Hafidi A.; Kobaya...
Proceedings of The 18th Annual Meeting, Japan Society for Food Engineering/pp.101-101, 2017-08 - Development and characterization of chitosan composite film
Elshamy Samar; Kobayashi I.; Uemura K.; Nakajima M.; Neve...
Proceedings of The 18th Annual Meeting, Japan Society for Food Engineering/pp.97-97, 2017-08 - Formulation characteristics of water-in-oil emulsions using microchannel homogenization
Li，Ran; Kobayashi I.; Zhang Yanru; Neves M. A.; Uemura K....
Proceedings of The 18th Annual Meeting, Japan Society for Food Engineering/pp.119-119, 2017-08 - Denaturation of soybean milk by electric heating and conventional heating
Mouaddine Meriem; Kobayashi I.; Nakajima M.; Neves M. A....
Proceedings of The 18th Annual Meeting, Japan Society for Food Engineering/pp.145-145, 2017-08 - Micro / Nanodispersions for Encapsulation of Bioactives and Antimicrobials from Natural Resources
Marcos A. Neves; Uemura Kunihiko; Isao Kobayashi; Nakajim...
Book of Abstracts of TJASSST 2017/pp.22-22, 2017-11 - Strategies to improve the storage stability of fresh-cut lotus root (Nelumbo nucifera)
Lara G. R.; Uemura K.; Khalid N.; Isao Kobayashi; Nakajim...
Proceedings of The 12th Latin American Symposium on Food Science/pp.80518-80518, 2017-11 - more...
- Effects of acidic treatment on the physicochemical, microstructural, and microbiological properties of fresh-cut lotus root during storage