Publications by authors named "Marcos A Neves"

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Characterization and Emulsifying Ability of Cassava Peels Solubilized Using Hydrothermal Treatments.
Jane Chizie Ogbonna, Mitsutoshi Nakajima, Marcos Antonio das Neves

Polymers (Basel)· February 2025

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Self-stabilizing performance of γ-oryzanol in oil-in-water emulsions and solid dispersions.
Noamane Taarji, Meryem Bouhoute, Lorena de Oliveira Felipe, Mansour Sobeh, Isao Kobayashi, Marcos A Neves

Heliyon· September 2023

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Improvements in Visual Aspects and Chemical, Techno-Functional and Rheological Characteristics of Cricket Powder () by Solvent Treatment for Food Utilization.
Barbara Catalano Damasceno, Mitsutoshi Nakajima, Noamane Taarji, Isao Kobayashi, Sosaku Ichikawa, Marcos A Neves

Foods· March 2023

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Encapsulation of D-Limonene into O/W Nanoemulsions for Enhanced Stability.
Md Sohanur Rahman Sohan, Samar Elshamy, Grace Lara-Valderrama, Teetach Changwatchai, Kubra Khadizatul, Marcos A Neves

Polymers (Basel)· January 2023

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Revisiting lycopene extraction: Caprylic acid-based emulsion for the highest recovery.
Kubra Khadizatul, Samar Elshamy, Noamane Taarji, Md Sohanur Rahman Sohan, Isao Kobayashi, Marcos A Neves

J Food Sci Technol· November 2022

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Thermal Stability of Polycaprolactone Grafted Densely with Maleic Anhydride Analysed Using the Coats-Redfern Equation.
Kotchaporn Thangunpai, Donghao Hu, Xianlong Su, Mikio Kajiyama, Marcos A Neves

Polymers (Basel)· September 2022

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Enhancing the Formation and Stability of Oil-In-Water Emulsions Prepared by Microchannels Using Mixed Protein Emulsifiers.
Yan Jiao, Yuntai Zhao, Ying Chang, Zhaoxiang Ma, Isao Kobayashi, Marcos A Neves

Front Nutr· May 2022

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Formulation and physicochemical stability of oil-in-water nanoemulsion loaded with α-terpineol as flavor oil using Quillaja saponins as natural emulsifier.
Lorena de Oliveira Felipe, Juliano Lemos Bicas, Meryem Bouhoute, Sekove Vodo, Noamane Taarji, Marcos A Neves

Food Res Int· March 2022

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Essential-Oil-Loaded Nanoemulsion Lipidic-Phase Optimization and Modeling by Response Surface Methodology (RSM): Enhancement of Their Antimicrobial Potential and Bioavailability in Nanoscale Food Delivery System.
Sana Yakoubi, Isao Kobayashi, Kunihiko Uemura, Mitsutoshi Nakajima, Hiroko Isoda, Marcos A Neves

Foods· December 2021

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Comprehensive study of α-terpineol-loaded oil-in-water (O/W) nanoemulsion: interfacial property, formulation, physical and chemical stability.
Lorena de Oliveira Felipe, Juliano Lemos Bicas, Meryem Bouhoute, Mitsutoshi Nakajima, Marcos A Neves

NPJ Sci Food· November 2021

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Formulation, physicochemical characterization, and anti- E. coli activity of food-grade nanoemulsions incorporating clove, cinnamon, and lavender essential oils.
Hanen Falleh, Mariem Ben Jemaa, Marcos A Neves, Hiroko Isoda, Mitsutoshi Nakajima

Food Chem· October 2021

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Chitosan-based film incorporated with essential oil nanoemulsion foreseeing enhanced antimicrobial effect.
Samar Elshamy, Kubra Khadizatul, Kunihiko Uemura, Mitsutoshi Nakajima, Marcos A Neves

J Food Sci Technol· September 2021

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Interfacial and emulsifying properties of purified glycyrrhizin and non-purified glycyrrhizin-rich extracts from liquorice root (Glycyrrhiza glabra).
Noamane Taarji, Meryem Bouhoute, Firdaous Fainassi, Abdellatif Hafidi, Isao Kobayashi, Marcos A Neves

Food Chem· February 2021

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Microfibrillated cellulose from Argania spinosa shells as sustainable solid particles for O/W Pickering emulsions.
Meryem Bouhoute, Noamane Taarji, Lorena de Oliveira Felipe, Youssef Habibi, Isao Kobayashi, Marcos A Neves

Carbohydr Polym· January 2021

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Spray technology applications of xanthan gum-based edible coatings for fresh-cut lotus root (Nelumbo nucifera).
Grace Lara, Sana Yakoubi, Cherry Mae Villacorta, Kunihiko Uemura, Isao Kobayashi, Marcos A Neves

Food Res Int· November 2020

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Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones-A review.
Ilyes Dammak, Paulo José do Amaral Sobral, Adriano Aquino, Marcos Antônio das Neves, Carlos Adam Conte-Junior

Compr Rev Food Sci Food Saf· September 2020

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Fucoxanthin-Loaded Oil-in-Water Emulsion-Based Delivery Systems: Effects of Natural Emulsifiers on the Formulation, Stability, and Bioaccessibility.
Zhaoxiang Ma, Nauman Khalid, Gaofeng Shu, Yiguo Zhao, Isao Kobayashi, Marcos A Neves

ACS Omega· June 2019

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Ethyl oleate food-grade O/W emulsions loaded with apigenin: Insights to their formulation characteristics and physico-chemical stability.
Imen Abcha, Safa Souilem, Marcos A Neves, Zheng Wang, Mohamed Nefatti

Food Res Int· February 2019

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Gypenosides as natural emulsifiers for oil-in-water nanoemulsions loaded with astaxanthin: Insights of formulation, stability and release properties.
Zhang Chen, Gaofeng Shu, Noamane Taarji, Colin J Barrow, Mitsutoshi Nakajima, Marcos A Neves

Food Chem· September 2018

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Formulation and characterization of astaxanthin-enriched nanoemulsions stabilized using ginseng saponins as natural emulsifiers.
Gaofeng Shu, Nauman Khalid, Zhang Chen, Marcos A Neves, Colin J Barrow

Food Chem· July 2018

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Microencapsulation of betanin in monodisperse W/O/W emulsions.
Ana Paula Eskildsen Pagano, Nauman Khalid, Isao Kobayashi, Mitsutoshi Nakajima, Marcos Antonio Neves

Food Res Int· July 2018

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Formulation and stabilization of oil-in-water nanoemulsions using a saponins-rich extract from argan oil press-cake.
Noamane Taarji, Cezar A Rabelo da Silva, Nauman Khalid, Chemseddoha Gadhi, Abdellatif Hafidi, Marcos A Neves

Food Chem· April 2018

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Formulation and characterization of water-in-oil nanoemulsions loaded with açaí berry anthocyanins: Insights of degradation kinetics and stability evaluation of anthocyanins and nanoemulsions.
Cezar A S Rabelo, Noamane Taarji, Nauman Khalid, Isao Kobayashi, Mitsutoshi Nakajima, Marcos A Neves

Food Res Int· April 2018

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Formulation and characterization of O/W emulsions stabilized using octenyl succinic anhydride modified kudzu starch.
Yiguo Zhao, Nauman Khalid, Gaofeng Shu, Marcos A Neves, Isao Kobayashi

Carbohydr Polym· November 2017

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Formulation and stability assessment of ergocalciferol loaded oil-in-water nanoemulsions: Insights of emulsifiers effect on stabilization mechanism.
Gaofeng Shu, Nauman Khalid, Yiguo Zhao, Marcos A Neves, Isao Kobayashi

Food Res Int· December 2016

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