Hélder Silva




Qualificações

  • 2015: Programa Doutoral em Engenharia Química e Biológica, Universidade do Minho

Publicações Recentes

1
Evaluating the effect of chitosan layer on bioaccessibility and cellular uptake of curcumin nanoemulsions
  • Journal of Food Engineering, 243, 89-100, 2019
2
Evaluating the behaviour of curcumin nanoemulsions and multilayer nanoemulsions during dynamic in vitro digestion
  • Journal of Functional Foods, 48, 605-613, 2018
3
Formation, stability and antioxidant activity of food-grade multilayer emulsions containing resveratrol
  • Food Hydrocolloids, 71, 207-215, 2017
4
Influence of surfactant and processing conditions in the stability of oil-in-water nanoemulsions
  • Journal of Food Engineering, 167(Part B), 89-98, 2015
5
Edible bio-based nanostructures: delivery, absorption and potential toxicity
  • Food Engineering Reviews, 7(4), 491-513, 2015
6
Development and characterization of an active chitosan-based film containing quercetin
  • Food and Bioprocess Technology, 8(11), 2183-2191, 2015
7
Design of bio-nanosystems for oral delivery of functional compounds
  • Food Engineering Reviews, 6(1-2), 1-19, 2014
8
Unravelling the behaviour of curcumin nanoemulsions during in vitro digestion: effect of the surface charge
  • Soft Matter, 9, 3147-3154, 2013
9
Physico-mechanical properties of chitosan films with carvacrol and grape seed extract
  • Journal of Food Engineering, 115(4), 466-474, 2013
10
Biorefinery valorization of autohydrolysis wheat straw hemicellulose to be applied in a polymer-blend film
  • Carbohydrate Polymers, 92(2), 2154-2162, 2013
11
Nanoemulsions for food applications: development and characterization
  • Food and Bioprocess Technology, 5(3), 854-867, 2012
12
Nanoemulsions of β-carotene using a high-energy emulsification-evaporation technique
  • Journal of Food Engineering, 102(2), 130-135, 2011
Listagem Completa de Publicações