Paulo Sobral
Paulo Sobral
Professor Titular, FZEA-USP
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TitleCited byYear
Mechanical, water vapor barrier and thermal properties of gelatin based edible films
PJA Sobral, FC Menegalli, MD Hubinger, MA Roques
Food Hydrocolloids 15 (4-6), 423-432, 2001
Effects of plasticizers and their concentrations on thermal and functional properties of gelatin-based films
FM Vanin, PJA Sobral, FC Menegalli, RA Carvalho, A Habitante
Food Hydrocolloids 19 (5), 899-907, 2005
Effects of plasticizer on physical properties of pigskin gelatin films
P Bergo, PJA Sobral
Food Hydrocolloids 21 (8), 1285-1289, 2007
Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder
AL Gabas, VRN Telis, PJA Sobral, J Telis-Romero
Journal of Food Engineering 82 (2), 246-252, 2007
Physical properties of gelatin films plasticized by blends of glycerol and sorbitol
M Thomazine, RA Carvalho, PJA Sobral
Journal of Food Science 70 (3), E172-E176, 2005
Effects of drying conditions on some physical properties of soy protein films
G Denavi, DR Tapia-Blácido, MC Añón, PJA Sobral, AN Mauri, ...
Journal of Food Engineering 90 (3), 341-349, 2009
Phase transitions of pigskin gelatin
PJA Sobral, A Habitante
Food hydrocolloids 15 (4-6), 377-382, 2001
Characterization of some functional properties of edible films based on muscle proteins of Nile Tilapia
TM Paschoalick, FT Garcia, PJA Sobral, A Habitante
Food Hydrocolloids 17 (4), 419-427, 2003
Comparative study on the properties of flour and starch films of plantain bananas (Musa paradisiaca)
FM Pelissari, MM Andrade-Mahecha, PJ do Amaral Sobral, FC Menegalli
Food Hydrocolloids 30 (2), 681-690, 2013
Development and characterization of biofilms based on Amaranth flour (Amaranthus caudatus)
D Tapia-Blácido, PJ Sobral, FC Menegalli
Journal of Food Engineering 67 (1-2), 215-223, 2005
Effect of protein and plasticizer concentrations in film forming solutions on physical properties of edible films based on muscle proteins of a Thai Tilapia
JA Paulo, JS dos Santos, FT García
Journal of Food Engineering 70 (1), 93-100, 2005
Prediction of cassava starch edible film properties by chemometric analysis of infrared spectra
NM Vicentini, N Dupuy, M Leitzelman, MP Cereda, PJA Sobral
Spectroscopy Letters 38 (6), 749-767, 2005
State diagrams of freeze-dried camu-camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition
MA Silva, PJA Sobral, TG Kieckbusch
Journal of Food Engineering 77 (3), 426-432, 2006
The effect of the degree of hydrolysis of the PVA and the plasticizer concentration on the color, opacity, and thermal and mechanical properties of films based on PVA and …
TMC Maria, RA De Carvalho, PJA Sobral, AMBQ Habitante, ...
Journal of Food Engineering 87 (2), 191-199, 2008
Glass transitions for freeze-dried and air-dried tomato
VRN Telis, PJA Sobral
Food Research International 35 (5), 435-443, 2002
Isolation and characterization of cellulose nanofibers from banana peels
FM Pelissari, PJ do Amaral Sobral, FC Menegalli
Cellulose 21 (1), 417-432, 2014
Glass transitions and state diagram for freeze-dried pineapple
VRN Telis, PJA Sobral
LWT-Food Science and Technology 34 (4), 199-205, 2001
Development of films based on quinoa (Chenopodium quinoa, Willdenow) starch
PC Araujo-Farro, G Podadera, PJA Sobral, FC Menegalli
Carbohydrate Polymers 81 (4), 839-848, 2010
Structural properties of films and rheology of film-forming solutions based on chitosan and chitosan-starch blend enriched with murta leaf extract
A Silva-Weiss, V Bifani, M Ihl, PJA Sobral, MC Gómez-Guillén
Food hydrocolloids 31 (2), 458-466, 2013
Development of edible films based on differently processed Atlantic halibut (Hippoglossus hippoglossus) skin gelatin
RA Carvalho, PJA Sobral, M Thomazine, A Habitante, B Giménez, ...
Food hydrocolloids 22 (6), 1117-1123, 2008
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