Ana Cristina Pinheiro

Post-Doc


Qualifications

  • 2013: PhD Program in Chemical and Biological Engineering, Universidade do Minho
  • 2007: Integrated Master on Biological Engineering, 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

Projects


Research Students


Recent Publications

1
Downscale fermentation for xylooligosaccharides production by recombinant Bacillus subtilis 3610
  • Carbohydrate Polymers, 205, 176-183, 2019
2
Evaluating the effect of chitosan layer on bioaccessibility and cellular uptake of curcumin nanoemulsions
  • Journal of Food Engineering, 243, 89-100, 2019
3
Liposomes loaded with phenolic extracts of Spirulina LEB-18: Physicochemical characterization and behavior under simulated gastrointestinal conditions
  • Food Research International, (In Press), 2019
4
In vitro digestion of lactoferrin-glycomacropeptide nanohydrogels incorporating bioactive compounds: Effect of a chitosan coating
  • Food Hydrocolloids, 84, 267-275, 2018
5
Electric field processing: novel perspectives on allergenicty of milk proteins
  • Journal of Agricultural and Food Chemistry, 66(43), 11227-11233, 2018
6
Evaluating the behaviour of curcumin nanoemulsions and multilayer nanoemulsions during dynamic in vitro digestion
  • Journal of Functional Foods, 48, 605-613, 2018
7
Emerging opportunities in exploring the nutritional/functional value of amaranth
  • Food and Function, 9(11), 5499-5512, 2018
8
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
9
In vitro digestibility and fermentability of fructo-oligosaccharides produced by Aspergillus ibericus
  • Journal of Functional Foods, 46, 278-287, 2018
10
In vitro digestion of oil-in-water emulsions stabilized by whey protein nanofibrils
  • Food Research International, 99(Part 1), 790-798, 2017
11
Towards the understanding of the behavior of bio-based nanostructures during in vitro digestion
  • Current Opinion in Food Science, 15, 79-86, 2017
12
Micro- and nano bio-based delivery systems for food applications: In vitro behavior
  • Advances in Colloid and Interface Science, 243, 23-45, 2017
13
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
14
Lactoferrin-based nanoparticles as a vehicle for iron in food applications – Development and release profile
  • Food Research International, 90, 16-24, 2016
15
Influence of chitosan coating on protein-based nanohydrogels properties and in vitro gastric digestibility
  • Food Hydrocolloids, 60, 109-118, 2016
16
In vitro digestion and stability assessment of β-lactoglobulin/riboflavin nanostructures
  • Food Hydrocolloids, 58, 89-97, 2016
17
In vitro behaviour of curcumin nanoemulsions stabilized by biopolymer emulsifiers – Effect of interfacial composition
  • Food Hydrocolloids, 52, 460-467, 2016
18
Probiotic-loaded microcapsule system for human in situ folate production: Encapsulation and system validation
  • Food Research International, 90, 25-32, 2016
19
Bacterial cellulose-lactoferrin as an antimicrobial edible packaging
  • Food Hydrocolloids, 58, 126-140, 2016
20
Edible bio-based nanostructures: delivery, absorption and potential toxicity
  • Food Engineering Reviews, 7(4), 491-513, 2015
Full List