Mayara de Souza Queiros
Overview
Explore the profile of Mayara de Souza Queiros including associated specialties, affiliations and a list of published articles.
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9
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12
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Recent Articles
1.
Viriato R, Queiros M, Alves Macedo G, Ribeiro A, Gigante M
Crit Rev Food Sci Nutr
. 2020 Sep;
62(1):145-159.
PMID: 32876475
The lipid phase of infant formulas is generally composed of plant-based lipids structured with a high concentration of palmitic acid (C16:0) esterified at the sn-2 position of triacylglycerol since this...
2.
Queiros M, Viriato R, Vega D, Ribeiro A, Gigante M
J Food Sci Technol
. 2020 Jul;
57(9):3295-3304.
PMID: 32728278
Droplet size, polydispersity, physical and polymorphic stability of milk fat nanoemulsions produced by hot high-pressure homogenization and stabilized by whey protein isolate (WPI pH 4.0 or 7.0) or sodium caseinate...
3.
Landim Neves M, Queiros M, Viriato R, Ribeiro A, Gigante M
Food Res Int
. 2020 Apr;
132:109038.
PMID: 32331672
There is a growing demand for fats that confer structure, control the crystallization behavior, and maintain the polymorphic stability of lipid matrices in foods. In this context, milk fat has...
4.
Queiros M, Viriato R, Ribeiro A, Gigante M
Food Res Int
. 2020 Apr;
131:109009.
PMID: 32247456
The objective of this work was to produce solid lipid microparticles using fully hydrogenated anhydrous milk fat (FHAMF) and to evaluate their physical stability during 90 days of storage at...
5.
Viriato R, Queiros M, Gomes da Silva M, Pavie Cardoso L, Ribeiro A, Gigante M
Food Res Int
. 2020 Jan;
128:108780.
PMID: 31955748
As an alternative to the strategies currently used to deliver unsaturated fatty acids, especially, the essentials omega-6 and 3- fatty acids, the aim of this work was to investigate the...
6.
Viriato R, Queiros M, Ribeiro A, Gigante M
J Food Sci
. 2019 Jul;
84(8):2024-2030.
PMID: 31329276
Food production and consumption patterns have changed dramatically in recent decades. The universe of oils and fats, in particular, has been changed due to the negative impacts of trans fatty...
7.
Viriato R, Queiros M, Landim Neves M, Ribeiro A, Gigante M
Food Res Int
. 2019 Apr;
120:432-440.
PMID: 31000259
Although butter is valued for its characteristic flavor and aroma, it has the disadvantage of unsatisfactory spreadability at low temperatures. To increase the butter functionality, modifications have been proposed by...
8.
Viriato R, Queiros M, Sundfeld da Gama M, Ribeiro A, Gigante M
Food Res Int
. 2018 Jul;
111:120-129.
PMID: 30007668
The global legislation regarding the elimination of trans fat in foods has led to the need for technological solutions to produce plastic fats. Currently, the industrial method used to obtain...
9.
de Souza Paglarini C, Queiros M, Tuyama S, Moreira A, Chang Y, Steel C
J Food Sci Technol
. 2018 Jan;
55(1):164-172.
PMID: 29358807
Baru is a native specie from the Brazilian "cerrado" with interesting nutritional and sensory characteristics. The aim of our study was to characterize baru nut flour (BF) and to explore...