MARCOS Antonio das Neves(マルコス ネヴェス)
- 論文
- 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 - ヒト胃消化シミュレーターを用いた油含有ゲルのin vitro 消化試験：油の胃内放出制御のためのモデル解析
神津 博幸; 王 政; 王 在天; 中嶋 光敏; Neves Marcos A.; 植村 邦彦; 佐藤...
日本食品工学会誌/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 - さらに表示...
- Ethyl oleate food-grade O/W emulsions loaded with apigenin: Insights to their formulation characteristics and physico-chemical stability