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Rheological and mechanical characterization of curcumin-loaded emulsion-filled gels produced with whey protein isolate and xanthan gum
Food science & technology, 2017-12, Vol.86, p.166-173
2017
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Rheology of Emulsion-Filled Gels Applied to the Development of Food Materials
Gels, 2016-08, Vol.2 (3), p.22
2016
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Development of films based on blends of gelatin and poly(vinyl alcohol) cross linked with glutaraldehyde
Food hydrocolloids, 2011-10, Vol.25 (7), p.1751-1757
2011
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Film forming solutions based on gelatin and poly(vinyl alcohol) blends: Thermal and rheological characterizations
Journal of food engineering, 2009-12, Vol.95 (4), p.588-596
2009
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Physico-chemical stability and structural characterization of thickened multilamellar beta-carotene-loaded liposome dispersions produced using a proliposome method
Colloid and polymer science, 2015-08, Vol.293 (8), p.2171-2179
2015
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Modeling creep/recovery behavior of cold-set gels using different approaches
Food hydrocolloids, 2022-02, Vol.123, p.107183, Article 107183
2022
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β-carotene-loaded liposome dispersions stabilized with xanthan and guar gums: Physico-chemical stability and feasibility of application in yogurt
Food science & technology, 2014-12, Vol.59 (2), p.1265-1273
2014
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Stability of curcumin encapsulated in solid lipid microparticles incorporated in cold-set emulsion filled gels of soy protein isolate and xanthan gum
Food research international, 2017-12, Vol.102, p.759-767
2017
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Curcumin-loaded nanoemulsions produced by the emulsion inversion point (EIP) method: An evaluation of process parameters and physico-chemical stability
Journal of food engineering, 2016-01, Vol.169, p.1-9
2016
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Microstructure and in vitro digestion of mixed protein gels of soy and whey protein isolates
Food hydrocolloids, 2024-10, Vol.155, p.110189, Article 110189
2024
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MOISTURE ADSORPTION BEHAVIOR OF BISCUITS FORMULATED USING WHEAT, OATMEAL AND PASSION FRUIT FLOUR
Journal of food processing and preservation, 2009-02, Vol.33 (1), p.105-113
2009
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Cold-set NaCl-induced gels of soy protein isolate and locust bean gum: How the ageing process affect their microstructure and the stability of incorporated beta-carotene
Food science & technology, 2022-01, Vol.154, p.112677, Article 112677
2022
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Physicochemical Properties of Grain and Starch from Kanihua (chenopodium Pallidicaule) Compared with Quinoa (chenopodium Quinoa) Originated from Peru
Chemical engineering transactions, 2023-09, Vol.102
2023
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Physicochemical characterization and sensory evaluation of yogurts incorporated with beta-carotene-loaded solid lipid microparticles stabilized with hydrolyzed soy protein isolate
Food Science and Biotechnology, 2019, 28(1), , pp.59-66
2019
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Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method
International journal of dairy technology, 2018-05, Vol.71 (2), p.491-500
2018
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Production and structural characterization of solid lipid microparticles loaded with soybean protein hydrolysate
Food research international, 2015-10, Vol.76 (Pt 3), p.689-696
2015
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Microstructural and rheological characterization of NaCl-induced gels of soy protein isolate and the effects of incorporating different galactomannans
Food Structure, 2020-10, Vol.26, p.100158, Article 100158
2020
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Cold-Set Gelation of Commercial Soy Protein Isolate: Effects of the Incorporation of Locust Bean Gum and Solid Lipid Microparticles on the Properties of Gels
Food biophysics, 2018-09, Vol.13 (3), p.226-239
2018
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Impact of Ozone on the Rheological and Morphological Properties of Quinoa Starch
Chemical engineering transactions, 2023-09, Vol.102
2023
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Physical Properties and Water Vapour Permeability of Blends Produced with Gelatin and Modified Maranta Arundinacea Starch
Chemical engineering transactions, 2017-03, Vol.57
2017
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Physical properties of honeys produced in the Northeast of Brazil
International journal of food studies, 2013-04, Vol.2 (1)
2013
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Impact of Emulsification Time and Concentration of Modified Starch Nanoparticles on Pickering Stability
Chemical engineering transactions, 2023-09, Vol.102
2023
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