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Ariel Toledo Hijo

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University of Campinas

Brazil

Research Interests

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Professors in Pharmaceutical Chemistry

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Synthesis, characterization and application of ionic liquids by using fatty acids, choline and phosphoethanolamine in the food and biopharmaceuticals industries

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Synthesis and characterization of ionic liquids derived from fatty acids and phosphoethanolamine and their application in the food and biopharmaceutical industries

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Articles (10)

Year:

2026

Year:

2025

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2025

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2025

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2024

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2024

Year:

2024

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2023

Year:

2023

Year:

2023

Collaborators (4)

Marcelo Cristianini

Professor

University of Campinas

BRAZIL

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Antonio Meirelles

Full professor

University of Campinas

BRAZIL

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Guilherme José Maximo

Professor Doctor

University of Campinas

BRAZIL

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Renata Vardanega

Assistant Researcher

University of Minho

PORTUGAL

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Ariel Toledo Hijo

Research Interests

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Recent Grants

Articles (10)

Ionic liquid-based nanoemulsion as a promising strategy to enhance the bioaccessibility of β-carotene obtained from Dunaliella salina

Overcoming solubility limitations of nutraceutical compositions based on poorly-soluble phosphoethanolamine using ionic liquids approach

Recovery of Brazil nut cake oil as the first step toward designing a sustainable Amazonian biorefinery

Capturing whey proteins from milk whey using an ionic liquid-based magnetic adsorbent

Unraveling the emulsifying activity of bio-based ionic liquids in the formation and stabilization of oil-in-water emulsions

Recovery and encapsulation of Dunaliella salina β-carotene through a novel sustainable approach: Sequential application of an ionic liquid as naturally-derived solvent and emulsifier

Enhancing cannabidiol bioaccessibility using ionic liquid as emulsifier to produce nanosystems: Characterization of structures, cytotoxicity assessment, and in vitro digestion

Exploring the potential of naturally-derived ionic liquids for sustainable vegetable oil deacidification

High-intensity ultrasound assisted-emulsification using ionic liquids as novel naturally-derived emulsifiers for food industry applications

Novel naturally derived encapsulation agents in the ionic liquid form for sustainable emulsion-based products

Collaborators (4)

Marcelo Cristianini

Antonio Meirelles

Guilherme José Maximo

Renata Vardanega

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