MARCOS Antonio das Neves

Researcher's full information

Articles

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
PubMed
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
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
CiNii
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
PubMed
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
PubMed
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
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