| 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 | 204 | 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 | 140 | 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 | 101 | 2016 |
| 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 | 79 | 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 | 76 | 2014 |
| 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 | 75 | 2017 |
| Edible films and coatings: fundamentals and applications MPM García, MC Gómez-Guillén, ME López-Caballero, ... Crc Press, 2016 | 45 | 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 | 44 | 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 | 42 | 2016 |
| 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 | 40 | 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 | 35 | 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 (1), 53-66, 2020 | 28 | 2020 |
| 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 | 28 | 2018 |
| 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 | 26 | 2021 |
| 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 | 26 | 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 | 26 | 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 | 26 | 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 | 25 | 2017 |
| 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 | 19 | 2019 |
| 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 | 18 | 2013 |
Carmen Sílvia Favaro-TrindadeAssociate Professor at Universidade de São PauloEmail confirmado em usp.br
