D. R. Oliveira

Designing Food Structure Using Microfluidics

R. L. Cunha, M. Michelon, R. Cunha, 2015, Food Engineering Reviews.

Solid lipid nanoparticles stabilized by sodium caseinate and lactoferrin

R. L. Cunha, G. F. Furtado, D. R. Oliveira, 2019, Food Hydrocolloids.

Heterogeneity of the remaining lifespan of table grapes in refrigerated transportation

D. R. Oliveira, V. Silveira Junior, Cíntia Carla Melgaço de Oliveira, 2021 .

Y- and T-junction microfluidic devices: effect of fluids and interface properties and operating conditions

F. Y. Ushikubo, D. R. Oliveira, F. S. Birribilli, 2014, Microfluidics and Nanofluidics.

Emulsifying properties of quail egg white proteins in different vegetable oil emulsions

I. J. B. Santos, M. A. Saldaña, D. R. Oliveira, 2020 .

Y- and T-junction microfluidic devices: effect of fluids and interface properties and operating conditions

Rosiane Lopes da Cunha, F. Y. Ushikubo, D. R. Oliveira, 2014 .

β-Carotene-loaded nanostructured lipid carriers produced by solvent displacement method.

M. Michelon, D. R. Oliveira, Guilherme de Figueiredo Furtado, 2016, Food research international.

High-throughput continuous production of liposomes using hydrodynamic flow-focusing microfluidic devices.

Mariano Michelon, M. Michelon, D. R. Oliveira, 2017, Colloids and surfaces. B, Biointerfaces.