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Okuro, Paula K.
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1

High internal phase emulsion-template oleogels stabilized b..:

Santos, Matheus A.S. ; Magalhães, Ana Elisa R. ; Okuro, Paula K...
Journal of Food Engineering.  366 (2024)  - p. 111860 , 2024
Link: https://doi.org/10.1016/..
 
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2

Modulating digestion by composite interfacial layer in stru..:

Okuro, Paula K. ; Gomes, Andresa ; Cunha, Rosiane L.
Colloids and Surfaces A: Physicochemical and Engineering Aspects.  675 (2023)  - p. 132071 , 2023
Link: https://doi.org/10.1016/..
 
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3

High internal phase emulsion stabilized by sodium caseinate..:

Santos, Matheus A.S. ; Fonseca, Larissa R. ; Okuro, Paula K..
Food Research International.  173 (2023)  - p. 113247 , 2023
Link: https://doi.org/10.1016/..
 
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4

In vitro digestion of high-lipid emulsions: towards a criti..:

Okuro, Paula K. ; Viau, Michèle ; Marze, Sébastien...
Food & Function.  14 (2023)  24 - p. 10868-10881 , 2023
Link: https://doi.org/10.1039/..
 
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5

Lipid Recovery from Concentrated Emulsions by Freezing–Thaw..:

Okuro, Paula K. ; Viau, Michèle ; Kermarrec, Alice...
European Journal of Lipid Science and Technology.  124 (2022)  11 - p. 2200101 , 2022
Link: https://doi.org/10.1002/..
 
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6

Protein-based colloidal structures tailoring techno- and bi..:

Santos, Matheus A.S. ; Okuro, Paula K. ; Fonseca, Larissa R..
Food Hydrocolloids.  125 (2022)  - p. 107384 , 2022
Link: https://doi.org/10.1016/..
 
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7

Designing covalent sodium caseinate-quercetin complexes to ..:

Santos, Matheus A.S. ; Okuro, Paula K. ; Tavares, Guilherme M..
Food Research International.  160 (2022)  - p. 111738 , 2022
Link: https://doi.org/10.1016/..
 
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8

Encapsulation of Active Pharmaceutical Ingredients in Lipid..:

Favaro-Trindade, Carmen S. ; de Matos Junior, Fernando E. ; Okuro, Paula K....
Pharmaceutics.  13 (2021)  8 - p. 1186 , 2021
Link: https://doi.org/10.3390/..
 
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9

Tailoring Properties of Mixed-Component Oleogels: Wax and M..:

Barroso, Noadia G. ; Okuro, Paula K. ; Ribeiro, Ana P. B..
Gels.  6 (2020)  1 - p. 5 , 2020
Link: https://doi.org/10.3390/..
 
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10

Self‐Organizing Structures of Phosphatidylcholine in Nonaqu..:

Okuro, Paula K. ; Malfatti‐Gasperini, Antonio A. ; Fasolin, Luiz H...
Journal of Surfactants and Detergents.  23 (2020)  4 - p. 725-735 , 2020
Link: https://doi.org/10.1002/..
 
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11

Perspective on oleogelator mixtures, structure design and b..:

Okuro, Paula K ; Martins, Artur J ; Vicente, António A.
Current Opinion in Food Science.  35 (2020)  - p. 27-35 , 2020
Link: https://doi.org/10.1016/..
 
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12

Hybrid oil-in-water emulsions applying wax(lecithin)-based ..:

Okuro, Paula K. ; Gomes, Andresa ; Cunha, Rosiane L.
Food Research International.  138 (2020)  - p. 109798 , 2020
Link: https://doi.org/10.1016/..
 
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13

Formation and stability of W/O-high internal phase emulsion..:

Okuro, Paula K. ; Gomes, Andresa ; Costa, Ana Letícia R...
Food Research International.  122 (2019)  - p. 252-262 , 2019
Link: https://doi.org/10.1016/..
 
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14

Lecithin and phytosterols-based mixtures as hybrid structur..:

Okuro, Paula K. ; Malfatti-Gasperini, Antonio A. ; Vicente, António A..
Food Research International.  111 (2018)  - p. 168-177 , 2018
Link: https://doi.org/10.1016/..
 
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15

Synergistic interactions between lecithin and fruit wax in ..:

Okuro, Paula K. ; Tavernier, Iris ; Bin Sintang, Mohd D....
Food & Function.  9 (2018)  3 - p. 1755-1767 , 2018
Link: https://doi.org/10.1039/..
 
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