Ana Cristina Pinheiro

Pós-Doutoramento



Qualificações

  • 2013: Programa Doutoral em Engenharia Química e Biológica, Universidade do Minho
  • 2007: Mestrado Integrado em Engenharia Biológica, Universidade do Minho

  • 2013 - 2020: Optimized nanosystems for bioactive compounds delivery: digestion, release and absorption behaviour
  • 2009 - 2013: Development of nanostructures for aplication in food technology – evaluation of their in vitro behaviour

Projetos


Alunos de Investigação


Publicações Recentes

1
In vitro digestion of lactoferrin-glycomacropeptide nanohydrogels incorporating bioactive compounds: Effect of a chitosan coating
  • Food Hydrocolloids, 84, 267-275, 2018
2
Advances in nutraceutical delivery systems: From formulation design for bioavailability enhancement to efficacy and safety evaluation
  • Trends in Food Science & Technology, 78, 270-291, 2018
3
In vitro digestibility and fermentability of fructo-oligosaccharides produced by Aspergillus ibericus
  • Journal of Functional Foods, 46, 278-287, 2018
4
In vitro digestion of oil-in-water emulsions stabilized by whey protein nanofibrils
  • Food Research International, 99(Part 1), 790-798, 2017
5
Towards the understanding of the behavior of bio-based nanostructures during in vitro digestion
  • Current Opinion in Food Science, 15, 79-86, 2017
6
Micro- and nano bio-based delivery systems for food applications: In vitro behavior
  • Advances in Colloid and Interface Science, 243, 23-45, 2017
7
Physico-chemical stability and in vitro digestibility of beta-carotene-loaded lipid nanoparticles of cupuacu butter (Theobroma grandiflorum) produced by the phase inversion temperature (PIT) method
  • Journal of Food Engineering, 192, 93-102, 2017
8
Lactoferrin-based nanoparticles as a vehicle for iron in food applications – Development and release profile
  • Food Research International, 90, 16-24, 2016
9
Influence of chitosan coating on protein-based nanohydrogels properties and in vitro gastric digestibility
  • Food Hydrocolloids, 60, 109-118, 2016
10
In vitro digestion and stability assessment of β-lactoglobulin/riboflavin nanostructures
  • Food Hydrocolloids, 58, 89-97, 2016
11
In vitro behaviour of curcumin nanoemulsions stabilized by biopolymer emulsifiers – Effect of interfacial composition
  • Food Hydrocolloids, 52, 460-467, 2016
12
Probiotic-loaded microcapsule system for human in situ folate production: Encapsulation and system validation
  • Food Research International, 90, 25-32, 2016
13
Bacterial cellulose-lactoferrin as an antimicrobial edible packaging
  • Food Hydrocolloids, 58, 126-140, 2016
14
Edible bio-based nanostructures: delivery, absorption and potential toxicity
  • Food Engineering Reviews, 7(4), 491-513, 2015
15
Hollow chitosan/alginate nanocapsules for bioactive compound delivery
  • International Journal of Biological Macromolecules, 79, 95-102, 2015
16
Development and characterization of lactoferrin-GMP nanohydrogels: Evaluation of pH, ionic strength and temperature effect
  • Food Hydrocolloids, 48, 292-300, 2015
17
Chitosan/Fucoidan multilayer nanocapsules as a vehicle for controlled release of bioactive compounds
  • Carbohydrate Polymers, 115, 1-9, 2015
18
Characterization, physicochemical stability, and evaluation of in vitro digestibility of solid lipid microparticles produced with palm kernel oil and tristearin
  • Food Science and Technology (Campinas), 34, 532-538, 2014
19
Design of bio-nanosystems for oral delivery of functional compounds
  • Food Engineering Reviews, 6(1-2), 1-19, 2014
20
Physical characterisation of an alginate/lysozyme nano-laminate coating and its evaluation on ‘coalho’ cheese shelf life
  • Food and Bioprocess Technology, 7(4), 1088-1098, 2014
Listagem Completa de Publicações