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Talita Aline Comunian
Talita Aline Comunian
Postdoc at Teagasc/ Moorepark
Email confirmado em teagasc.ie
Título
Citado por
Citado por
Ano
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
2042013
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
1402016
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
1012016
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
792011
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
762014
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
752017
Edible films and coatings: fundamentals and applications
MPM García, MC Gómez-Guillén, ME López-Caballero, ...
Crc Press, 2016
452016
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
442017
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
422016
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
402016
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
352018
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 (1), 53-66, 2020
282020
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
282018
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
262021
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
262018
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
262018
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
262018
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
252017
Microencapsulation of lactase by W/O/W emulsion followed by complex coacervation: Effects of enzyme source, addition of potassium and core to shell ratio on encapsulation …
CJF Souza, TA Comunian, MGC Kasemodel, CS Favaro-Trindade
Food research international 121, 754-764, 2019
192019
Controlled droplet coalescence in miniemulsions to synthesize zinc oxide nanoparticles by precipitation
M Winkelmann, EM Grimm, T Comunian, B Freudig, Y Zhou, W Gerlinger, ...
Chemical Engineering Science 92, 126-133, 2013
182013
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