MARCOS Antonio das Neves
- Articles
- 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 - In vitro Digestion of Oil-containing Hydrogels Using Gastric Digestion Simulator: a Model Analysis for Oil Release Control inside Human Stomach
神津 博幸; 王 政; 王 在天; 中嶋 光敏; Neves Marcos A.; 植村 邦彦; 佐藤...
Japan Journal of Food Engineering/19(2)/pp.89-101, 2018-06 - Microencapsulation of betanin in monodisperse W/O/W emulsions
Pagano Ana Paula Eskildsen; Khalid Nauman; Kobayashi Isa...
Food research international (Ottawa, Ont.)/109/pp.489-496, 2018-07 - Gypenosides as natural emulsifiers for oil-in-water nanoemulsions loaded with astaxanthin: Insights of formulation, stability and release properties
Chen Zhang; Shu Gaofeng; Taarji Noamane; Barrow Colin J; ...
Food chemistry/261/pp.322-328, 2018-09 - Emerging Technologies for Recovery of Value-Added Components from Olive Leaves and Their Applications in Food/Feed Industries
Souilem Safa; Fki Ines; Kobayashi Isao; Khalid Nauman; Ne...
Food and Bioprocess Technology/10(2)/pp.229-248, 2017-02 - Nanoencapsulation of Thymus capitatus essential oil: Formulation process, physical stability characterization and antibacterial efficiency monitoring
Benjemaa Mariem; Neves Marcos A.; Falleh Hanen; Isoda ...
INDUSTRIAL CROPS AND PRODUCTS/113/pp.414-421, 2018-03 - Preparation characteristics of monodisperse oil-in-water emulsions by microchannel emulsification using different essential oils
Treesuwan Witcha; Neves Marcos A.; Uemura Kunihiko; Na...
LWT-FOOD SCIENCE AND TECHNOLOGY/84/pp.617-625, 2017-10 - Material Balance of Olive Components in Virgin Olive Oil Extraction Processing
Dammak I; Neves M A; Nabetani H; Sayadi S; Nakajima Mitsutoshi
FOOD SCIENCE AND TECHNOLOGY RESEARCH/21(2)/pp.193-205, 2015-03 - Monodisperse aqueous microspheres encapsulating high concentration of L-ascorbic acid: insights of preparation and stability evaluation from straight-through microchannel emulsification
Khalid Nauman; Kobayashi Isao; Neves Marcos A.; Uemura...
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY/79(11)/pp.1852-1859, 2015-06 - Preparation of monodisperse aqueous microspheres containing high concentration of L-ascorbic acid by microchannel emulsification
Khalid Nauman; Kobayashi Isao; Neves Marcos A.; Uemura...
JOURNAL OF MICROENCAPSULATION/32(6)/pp.570-577, 2015-07 - Formulation of monodisperse oil-in-water emulsions loaded with ergocalciferol and cholecalciferol by microchannel emulsification: insights of production characteristics and stability
Khalid Nauman; Kobayashi Isao; Wang Zheng; Neves Marc...
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY/50(8)/pp.1807-1814, 2015-08 - Long-Term Continuous Production of Soybean Oil-in-Water Emulsions by Micro channel Emulsification
Zhang Yanru; Kobayashi Isao; Neves Marcos A.; Uemura Kunihik...
FOOD SCIENCE AND TECHNOLOGY RESEARCH/19(6)/pp.995-1001, 2013-11 - Pulverization of Rice by Ultracentrifuge Cryomilling and Microstructure of Various Pulverized Rice.
Takahashi T. (高橋寿明 ); Shimizu N.; Butron Fujiu K. I.; MAR...
Journal of Japan Society of Food Engineering/14(1)/pp.59-67, 2013-03 - more...
- In-vitro bioaccessibility of ergocalciferol in nanoemulsion-based delivery system: The influence of food-grade emulsifiers with different stabilizing mechanisms