Talita Aline Comunian
Talita Aline Comunian
Postdoc at Teagasc/ Moorepark
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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
Microencapsulation using biopolymers as an alternative to produce food enhanced with phytosterols and omega-3 fatty acids: A review
TA Comunian, CS Favaro-Trindade
Food Hydrocolloids 61, 442-457, 2016
Encapsulation of an astaxanthin-containing lipid extract from shrimp waste by complex coacervation using a novel gelatin–cashew gum complex
J Gomez-Estaca, TA Comunian, P Montero, R Ferro-Furtado, ...
Food Hydrocolloids 61, 155-162, 2016
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
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
Fabrication of solid lipid microcapsules containing ascorbic acid using a microfluidic technique
TA Comunian, A Abbaspourrad, CS Favaro-Trindade, DA Weitz
Food chemistry 152, 271-275, 2014
The use of food by-products as a novel for functional foods: Their use as ingredients and for the encapsulation process
TA Comunian, MP Silva, CJF Souza
Trends in Food Science & Technology 108, 269-280, 2021
Edible films and coatings: fundamentals and applications
MPM García, MC Gómez-Guillén, ME López-Caballero, ...
Crc Press, 2016
Improving oxidative stability of echium oil emulsions fabricated by Microfluidics: Effect of ionic gelation and phenolic compounds
TA Comunian, R Ravanfar, IA de Castro, R Dando, CS Favaro-Trindade, ...
Food Chemistry 233, 125-134, 2017
Effect of different polysaccharides and crosslinkers on echium oil microcapsules
TA Comunian, J Gomez-Estaca, R Ferro-Furtado, GJA Conceição, ...
Carbohydrate Polymers 150, 319-329, 2016
Optimization of microcapsules shell structure to preserve labile compounds: A comparison between microfluidics and conventional homogenization method
R Ravanfar, TA Comunian, R Dando, A Abbaspourrad
Food chemistry 241, 460-467, 2018
Encapsulation of pomegranate seed oil by emulsification followed by spray drying: Evaluation of different biopolymers and their effect on particle properties
TA Comunian, AG da Silva Anthero, EO Bezerra, ICF Moraes, ...
Food and Bioprocess Technology 13, 53-66, 2020
Protection of echium oil by microencapsulation with phenolic compounds
TA Comunian, MRG Boillon, M Thomazini, MS Nogueira, IA de Castro, ...
Food Research International 88, 114-121, 2016
Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient: Improvement of stability, sensory aspects and …
LC Ostroschi, VB de Souza, MA Echalar-Barrientos, FL Tulini, ...
Food Hydrocolloids 79, 343-351, 2018
Water-in-oil-in-water emulsion obtained by glass microfluidic device for protection and heat-triggered release of natural pigments
TA Comunian, R Ravanfar, SD Alcaine, A Abbaspourrad
Food Research International 106, 945-951, 2018
Influence of the protein type on the stability of fish oil in water emulsion obtained by glass microfluidic device
TA Comunian, R Ravanfar, MJ Selig, A Abbaspourrad
Food Hydrocolloids 77, 96-106, 2018
Protection and controlled release of vitamin C by different micro/nanocarriers
T Comunian, A Babazadeh, A Rehman, R Shaddel, S Akbari-Alavijeh, ...
Critical Reviews in Food Science and Nutrition 62 (12), 3301-3322, 2022
Enhancing stability of echium seed oil and beta-sitosterol by their coencapsulation by complex coacervation using different combinations of wall materials and crosslinkers
TA Comunian, M Nogueira, B Scolaro, M Thomazini, R Ferro-Furtado, ...
Food chemistry 252, 277-284, 2018
Effect of feed preparation on the properties and stability of ascorbic acid microparticles produced by spray chilling
FE de Matos-Jr, TA Comunian, M Thomazini, CS Favaro-Trindade
Lwt 75, 251-260, 2017
Maillard conjugates from spent brewer’s yeast by-product as an innovative encapsulating material
GV Marson, RP Saturno, TA Comunian, L Consoli, MT da Costa Machado, ...
Food research international 136, 109365, 2020
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