Matheus Augusto Silva Santos

@unicamp.br

University of Campinas

Matheus Augusto Silva Santos


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https://researchid.co/theus
189

Scholar Citations

7

Scholar h-index

7

Scholar i10-index

RECENT SCHOLAR PUBLICATIONS

  • High internal phase emulsion-template oleogels stabilized by sodium caseinate: quercetin complexes and potential application in pound cakes
    MAS Santos, AER Magalhães, PK Okuro, CJ Steel, RL Cunha
    Journal of Food Engineering 366, 111860 , 2024
    2024
    Citations: 28
  • Emulsions Containing Oleogels
    MAS Santos, R Lopes da Cunha
    Advances in Oleogel Development, Characterization, and Nutritional Aspects … , 2024
    2024
    Citations: 1
  • High internal phase water‐in‐oil emulsions: Trends and challenges on production and stabilization
    LR Fonseca, MAS Santos, TJ Silva, TP Santos, RL Cunha
    Journal of the American Oil Chemists' Society , 2024
    2024
    Citations: 7
  • Sunflower waxes as natural structuring agents to improve the technological properties of water-in-oil (W/O) high internal phase emulsions (HIPEs)
    LR Fonseca, MAS Santos, TP Santos, RL Cunha
    Journal of Food Engineering 357, 111638 , 2023
    2023
    Citations: 14
  • High internal phase emulsion stabilized by sodium caseinate: quercetin complex as antioxidant emulsifier
    MAS Santos, LR Fonseca, PK Okuro, RL Cunha
    Food Research International 173, 113247 , 2023
    2023
    Citations: 15
  • TECHNOLOGICAL PROPERTIES OF WATER-IN-OLEOGEL EMULSION STABILIZED BY RICE BRAN WAX
    MG SOARES, AER MAGALHÃES, WS SANTANA, MAS SANTOS, ...
    Galoá , 2023
    2023
  • PHYSICAL PROPERTIES OF PECTIN FILMS BY INCORPORATING ROSEHIP OIL (Rosa canina) EMULSION
    T SARTORI, A CZAIKOSKI, M DAEDO, MAS SANTOS, RL CUNHA
    Galoá , 2023
    2023
  • TAILORING MIXED INTERFACE USING LIGNIN: WPI TO STABILIZE OIL-IN-WATER EMULSIONS
    LHM LAGO, MAS SANTOS, RL CUNHA
    Galoá , 2023
    2023
  • UNRAVELING THE SYNERGISTIC IMPACT OF BERRY WAX AND FULLY HYDROGENATED CRAMBE OIL ON OLEOGEL STRUCTURE
    MG SOARES, AER MAGALHÃES, MAS SANTOS, RL CUNHA
    Galoá , 2023
    2023
  • Composition and process approaches that underpin the mechanical properties of oleogels
    NG Barroso, MAS Santos, PK Okuro, RL Cunha
    Journal of the American Oil Chemists' Society 99 (11), 971-984 , 2022
    2022
    Citations: 23
  • Designing covalent sodium caseinate-quercetin complexes to improve emulsifying properties and oxidative stability
    MAS Santos, PK Okuro, GM Tavares, RL Cunha
    Food Research International 160, 111738 , 2022
    2022
    Citations: 14
  • Protein-based colloidal structures tailoring techno-and bio-functionality of emulsions
    MAS Santos, PK Okuro, LR Fonseca, RL Cunha
    Food Hydrocolloids 125, 107384 , 2022
    2022
    Citations: 30
  • Coated alginate–chitosan particles to improve the stability of probiotic yeast
    MAS Santos, MTC Machado
    International Journal of Food Science & Technology 56 (5), 2122-2131 , 2021
    2021
    Citations: 57

MOST CITED SCHOLAR PUBLICATIONS

  • Coated alginate–chitosan particles to improve the stability of probiotic yeast
    MAS Santos, MTC Machado
    International Journal of Food Science & Technology 56 (5), 2122-2131 , 2021
    2021
    Citations: 57
  • Protein-based colloidal structures tailoring techno-and bio-functionality of emulsions
    MAS Santos, PK Okuro, LR Fonseca, RL Cunha
    Food Hydrocolloids 125, 107384 , 2022
    2022
    Citations: 30
  • High internal phase emulsion-template oleogels stabilized by sodium caseinate: quercetin complexes and potential application in pound cakes
    MAS Santos, AER Magalhães, PK Okuro, CJ Steel, RL Cunha
    Journal of Food Engineering 366, 111860 , 2024
    2024
    Citations: 28
  • Composition and process approaches that underpin the mechanical properties of oleogels
    NG Barroso, MAS Santos, PK Okuro, RL Cunha
    Journal of the American Oil Chemists' Society 99 (11), 971-984 , 2022
    2022
    Citations: 23
  • High internal phase emulsion stabilized by sodium caseinate: quercetin complex as antioxidant emulsifier
    MAS Santos, LR Fonseca, PK Okuro, RL Cunha
    Food Research International 173, 113247 , 2023
    2023
    Citations: 15
  • Sunflower waxes as natural structuring agents to improve the technological properties of water-in-oil (W/O) high internal phase emulsions (HIPEs)
    LR Fonseca, MAS Santos, TP Santos, RL Cunha
    Journal of Food Engineering 357, 111638 , 2023
    2023
    Citations: 14
  • Designing covalent sodium caseinate-quercetin complexes to improve emulsifying properties and oxidative stability
    MAS Santos, PK Okuro, GM Tavares, RL Cunha
    Food Research International 160, 111738 , 2022
    2022
    Citations: 14
  • High internal phase water‐in‐oil emulsions: Trends and challenges on production and stabilization
    LR Fonseca, MAS Santos, TJ Silva, TP Santos, RL Cunha
    Journal of the American Oil Chemists' Society , 2024
    2024
    Citations: 7
  • Emulsions Containing Oleogels
    MAS Santos, R Lopes da Cunha
    Advances in Oleogel Development, Characterization, and Nutritional Aspects … , 2024
    2024
    Citations: 1
  • TECHNOLOGICAL PROPERTIES OF WATER-IN-OLEOGEL EMULSION STABILIZED BY RICE BRAN WAX
    MG SOARES, AER MAGALHÃES, WS SANTANA, MAS SANTOS, ...
    Galoá , 2023
    2023
  • PHYSICAL PROPERTIES OF PECTIN FILMS BY INCORPORATING ROSEHIP OIL (Rosa canina) EMULSION
    T SARTORI, A CZAIKOSKI, M DAEDO, MAS SANTOS, RL CUNHA
    Galoá , 2023
    2023
  • TAILORING MIXED INTERFACE USING LIGNIN: WPI TO STABILIZE OIL-IN-WATER EMULSIONS
    LHM LAGO, MAS SANTOS, RL CUNHA
    Galoá , 2023
    2023
  • UNRAVELING THE SYNERGISTIC IMPACT OF BERRY WAX AND FULLY HYDROGENATED CRAMBE OIL ON OLEOGEL STRUCTURE
    MG SOARES, AER MAGALHÃES, MAS SANTOS, RL CUNHA
    Galoá , 2023
    2023