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Refinado por: autor: Brito-Oliveira, T remover Biblioteca: FZEA - Fac. Zoot. Eng. de Alimentos remover
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1
Modeling creep/recovery behavior of cold-set gels using different approaches
Modeling creep/recovery behavior of cold-set gels using different approaches
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Modeling creep/recovery behavior of cold-set gels using different approaches

Thais Carvalho Brito-Oliveira Izabel Cristina Freitas Moraes; Samantha Cristina de Pinho; Osvaldo H Campanella

Food Hydrocolloids Amsterdam v. 123, art. 107183, p. 1-7, 2022

Amsterdam 2022

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2022 Mod )(Acessar)

2
Microstructural and rheological characterization of NaCl-induced gels of soy protein isolate and the effects of incorporating different galactomannans
Microstructural and rheological characterization of NaCl-induced gels of soy protein isolate and the effects of incorporating different galactomannans
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Microstructural and rheological characterization of NaCl-induced gels of soy protein isolate and the effects of incorporating different galactomannans

Thais Carvalho Brito-Oliveira Ana Clara Moreno Cavini; Leticia dos Santos Ferreira; Izabel Cristina Freitas Moraes; Samantha Cristina de Pinho

Food Structure Amsterdam v. 26, art. 100158, p. 1-9, Oct. 2020

Amsterdam 2020

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2020 Mic )(Acessar)

3
Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method
Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method
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Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method

Thais Ribeiro Borrin Eduarda L Georges; Thais Carvalho Brito-Oliveira; Izabel Cristina Freitas Moraes; Samantha Cristina de Pinho

International Journal of Dairy Technology Chichester v. 71, n. 2, p. 491-500, 2018

Chichester 2018

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2018 Tec )(Acessar)

4
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
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
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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

Thais Carvalho Brito-Oliveira Marina Bispo; Izabel Cristina Freitas Moraes; Osvaldo H Campanella; Samantha Cristina de Pinho

Food Biophysics New York v. 13, n. 3, p. 226-239, 2018

New York 2018

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2018 Col )(Acessar)

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Deste Autor:

  1. Brito-Oliveira, T
  2. Pinho, S
  3. Moraes, I
  4. Campanella, O
  5. Ferreira, L

Neste Assunto:

  1. Reologia
  2. Proteínas
  3. Soja
  4. Engenharia De Alimentos
  5. Emulsificantes

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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