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Marcelo Thomazini
Marcelo Thomazini
在 usp.br 的电子邮件经过验证
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引用次数
引用次数
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Microencapsulation of propolis extract by complex coacervation
MP Nori, CS Favaro-Trindade, SM de Alencar, M Thomazini, ...
LWT-Food Science and Technology 44 (2), 429-435, 2011
2682011
Microencapsulation of ascorbic acid by complex coacervation: Protection and controlled release
TA Comunian, M Thomazini, AJG Alves, FE de Matos Junior, ...
Food research international 52 (1), 373-379, 2013
2632013
Microencapsulation of casein hydrolysate by complex coacervation with SPI/pectin
DV Mendanha, SEM Ortiz, CS Favaro-Trindade, A Mauri, ...
Food Research International 42 (8), 1099-1104, 2009
2372009
Effect of spray drying on the physicochemical properties and color stability of the powdered pigment obtained from vinification byproducts of the Bordo grape (Vitis labrusca)
VB de Souza, M Thomazini, JC de Carvalho Balieiro, CS Fávaro-Trindade
Food and bioproducts processing 93, 39-50, 2015
2342015
Assessment of production efficiency, physicochemical properties and storage stability of spray-dried propolis, a natural food additive, using gum Arabic and OSA starch-based …
FC da Silva, CR da Fonseca, SM de Alencar, M Thomazini, ...
Food and Bioproducts Processing 91 (1), 28-36, 2013
2002013
Protection of Bifidobacterium lactis and Lactobacillus acidophilus by microencapsulation using spray-chilling
D de Lara Pedroso, M Thomazini, RJB Heinemann, CS Favaro-Trindade
International Dairy Journal 26 (2), 127-132, 2012
1842012
Co-encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability
PK Okuro, M Thomazini, JCC Balieiro, RDCO Liberal, ...
Food research international 53 (1), 96-103, 2013
1642013
Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness
GA Rocha-Selmi, FT Bozza, M Thomazini, HMA Bolini, ...
Food chemistry 139 (1-4), 72-78, 2013
1472013
Microencapsulation of lycopene by gelatin–pectin complex coacervation
DF Silva, CS FAVARO‐TRINDADE, GA Rocha, M Thomazini
Journal of Food Processing and Preservation 36 (2), 185-190, 2012
1472012
Microencapsulation of xylitol by double emulsion followed by complex coacervation
MG Santos, FT Bozza, M Thomazini, CS Favaro-Trindade
Food Chemistry 171, 32-39, 2015
1362015
Functional properties and stability of spray-dried pigments from Bordo grape (Vitis labrusca) winemaking pomace
VB de Souza, A Fujita, M Thomazini, ER da Silva, JF Lucon Jr, ...
Food Chemistry 164, 380-386, 2014
1282014
Functional properties and encapsulation of a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum) by complex coacervation using gelatin and different polysaccharides
VB de Souza, M Thomazini, MAE Barrientos, CM Nalin, R Ferro-Furtado, ...
Food Hydrocolloids 77, 297-306, 2018
1252018
Development of functional yogurt containing free and encapsulated echium oil, phytosterol and sinapic acid
TA Comunian, IE Chaves, M Thomazini, ICF Moraes, R Ferro-Furtado, ...
Food chemistry 237, 948-956, 2017
1142017
Assessment of production efficiency, physicochemical properties and storage stability of spray‐dried chlorophyllide, a natural food colourant, using gum Arabic, maltodextrin …
TA Comunian, ES Monterrey‐Quintero, M Thomazini, JCC Balieiro, ...
International journal of food science & technology 46 (6), 1259-1265, 2011
1002011
Use of the jabuticaba (Myrciaria cauliflora) depulping residue to produce a natural pigment powder with functional properties
MC Silva, VB de Souza, M Thomazini, ER da Silva, T Smaniotto, ...
LWT-Food Science and Technology 55 (1), 203-209, 2014
982014
Viability of L. acidophilus microcapsules and their application to buffalo milk yoghurt
AS Shoji, AC Oliveira, JCC Balieiro, O Freitas, M Thomazini, ...
Food and Bioproducts Processing 91 (2), 83-88, 2013
972013
Microencapsulation of Bifidobacterium animalis subsp. lactis and Lactobacillus acidophilus in cocoa butter using spray chilling technology
DL Pedroso, M Dogenski, M Thomazini, RJB Heinemann, ...
Brazilian Journal of Microbiology 44, 777-783, 2013
902013
Coencapsulation of xylitol and menthol by double emulsion followed by complex coacervation and microcapsule application in chewing gum
MG Santos, DA Carpinteiro, M Thomazini, GA Rocha-Selmi, AG da Cruz, ...
Food research international 66, 454-462, 2014
872014
Double emulsion stage prior to complex coacervation process for microencapsulation of sweetener sucralose
GA Rocha-Selmi, AC Theodoro, M Thomazini, HMA Bolini, ...
Journal of Food Engineering 119 (1), 28-32, 2013
822013
Effect of spray drying on the sensory and physical properties of hydrolysed casein using gum arabic as the carrier
SF Subtil, GA Rocha-Selmi, M Thomazini, MA Trindade, FM Netto, ...
Journal of food science and technology 51, 2014-2021, 2014
802014
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