Mafalda Baylina


  • 2008 - 2013: Towards a systematic approach to the study of physical properties in food systems – Does molecular mobility explain the rheological and thermal behaviour of foods?

Recent Publications

  • Fundo, Joana F.; Amaro, Ana L.; Madureira, Ana Raquel; Carvalho, Alexandra; Feio, Gabriel; Silva, Cristina L.M.; Quintas, Mafalda A.C.
Fresh-cut melon quality during storage: An NMR study of water transverse relaxation time
  • Journal of Food Engineering, 167(Part A), 71-76, 2015
  • Fundo, Joana F.; Galvis-Sanchez, Andrea C.; Delgadillo, Ivonne; Silva, Cristina L.M.; Quintas, Mafalda A.C.
The effect of polymer/ plasticiser ratio in film forming solutions on the properties of chitosan films
  • Food Biophysics, 10(3), 324-333, 2015
  • Fundo, Joana F.; Carvalho, Alexandra; Feio, Gabriel; Silva, Cristina L.M.; Quintas, M.A.C.
Relationship between molecular mobility, microstructure and functional properties in chitosan/glycerol films
  • Innovative Food Science & Emerging Technologies, 28, 81-85, 2015
  • Fundo, J.F.; Fernandes, R.; Almeida, P.M.; Carvalho, A.; Feio, G.; Silva, C.L.M.; Quintas, M.A.C.
Molecular mobility, composition and structure analysis in glycerol plasticised chitosan films
  • Food Chemistry, 144, 2-8, 2014
Transport mechanism of macromolecules on hydrophilic bio-polymeric matrices - Diffusion of protein-based compounds from chitosan films
  • Journal of Food Engineering, 116(3), 633-638, 2013
Κ-carrageenan/chitosan nanolayered coating for controlled release of a model bioactive compound
  • Innovative Food Science & Emerging Technologies, 16, 227-232, 2012
Antioxidant potential of two red seaweeds from the brazilian coasts
  • Journal of Agricultural and Food Chemistry, 59(10), 5589-5594, 2011
Evaluation of a hydrothermal process for pretreatment of wheat straw—effect of particle size and process conditions
  • Journal of Chemical Technology and Biotechnology, 86(1), 88-94, 2011
Physico-chemical characterization of chitosan-based edible films incorporating bioactive compounds of different molecular weight
  • Journal of Food Engineering, 106(2), 111-118, 2011
Nanoemulsions of β-carotene using a high-energy emulsification-evaporation technique
  • Journal of Food Engineering, 102(2), 130-135, 2011
Physical and thermal properties of a chitosan/alginate nanolayered PET film
  • Carbohydrate Polymers, 82(1), 153-159, 2010
Sucrose in the concentrated solution or the supercooled “state”: A review of caramelisation reactions and physical behaviour
  • Food Engineering Reviews, 2(3), 204-215, 2010
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