Miguel A. Cerqueira

2 ta ish

International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga, 4715-330 Braga, Portugal

1. O/W/O emulsion gel-based fat analogue for encapsulating flavor substances: rheological properties and personalized 3D printing

   Jixian Mao, Xi Zhou, Chenxing Feng +5

   MaqolaFood Chemistry and Fat AnalysisFood Chemistry20250 iqtibos

   ABIABI:AkademIndex/openalex/2025.article.000946

2. Natural shellac nanoparticles stabilized Pickering emulsion: pH and CO2/N2 dual responsive behavior and its application in biocatalytic synthesis of phosphatidylserine

   Cong Jiang, Zixin Deng, Akbarali Ruzibayev +3

   MaqolaPickering emulsions and particle stabilizationFood Research International20250 iqtibos

   ABIABI:AkademIndex/openalex/2025.article.007790