Matheus A.S. Santos

Coated alginate–chitosan particles to improve the stability of probiotic yeast

Matheus A.S. Santos, Mariana T. C. Machado · International Journal of Food Science & Technology · 2020 · 41 citations

Polysaccharide, Mixed Biopolymers, Food Chemistry +16

Protein-based colloidal structures tailoring techno- and bio-functionality of emulsions

Matheus A.S. Santos, Paula Kiyomi Okuro, Larissa Ribas Fonseca et al. · Food Hydrocolloids · 2021 · 29 citations

Protein-based Colloidal, Emulsion

High internal phase emulsion-template oleogels stabilized by sodium caseinate:quercetin complexes and potential application in pound cakes

Matheus A.S. Santos, Ana Elisa Ramos Magalhães, Paula Kiyomi Okuro et al. · Journal of Food Engineering · 2023 · 24 citations

Food Chemistry, Sodium Caseinate, Food Colloid +8

Composition and process approaches that underpin the mechanical properties of oleogels

Noádia Genuario Barroso, Matheus A.S. Santos, Paula Kiyomi Okuro et al. · Journal of the American Oil Chemists Society · 2022 · 15 citations · Full text

Nutrition, New Technologies, Engineering +17

Sunflower waxes as natural structuring agents to improve the technological properties of water-in-oil (W/O) high internal phase emulsions (HIPEs)

Larissa Ribas Fonseca, Matheus A.S. Santos, Tatiana Porto Santos et al. · Journal of Food Engineering · 2023 · 14 citations

Food Colloid, Chemical Engineering, Technological Properties +9