Izabel Cristina Freitas Moraes
Izabel Cristina Freitas Moraes
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Gelatin-based films reinforced with montmorillonite and activated with nanoemulsion of ginger essential oil for food packaging applications
EMC Alexandre, RV Lourenço, AMQB Bittante, ICF Moraes, ...
Food Packaging and Shelf Life 10, 87-96, 2016
Microencapsulation of an anthocyanin-rich blackberry (Rubus spp.) by-product extract by freeze-drying
C Yamashita, MMS Chung, C dos Santos, CRM Mayer, ICF Moraes, ...
Lwt 84, 256-262, 2017
β-carotene-loaded liposome dispersions stabilized with xanthan and guar gums: Physico-chemical stability and feasibility of application in yogurt
T Toniazzo, IF Berbel, S Cho, CS Fávaro-Trindade, ICF Moraes, SC Pinho
LWT-food science and technology 59 (2), 1265-1273, 2014
Curcumin-loaded nanoemulsions produced by the emulsion inversion point (EIP) method: An evaluation of process parameters and physico-chemical stability
TR Borrin, EL Georges, ICF Moraes, SC Pinho
Journal of Food Engineering 169, 1-9, 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
Rheological and mechanical characterization of curcumin-loaded emulsion-filled gels produced with whey protein isolate and xanthan gum
IM Geremias-Andrade, NP Souki, ICF Moraes, SC Pinho
Lwt 86, 166-173, 2017
Rheology of emulsion-filled gels applied to the development of food materials
IM Geremias-Andrade, NPBG Souki, ICF Moraes, SC Pinho
Gels 2 (3), 22, 2016
Development of films based on blends of gelatin and poly (vinyl alcohol) cross linked with glutaraldehyde
PMA Alves, RA Carvalho, ICF Moraes, CG Luciano, AMQB Bittante, ...
Food hydrocolloids 25 (7), 1751-1757, 2011
Film forming solutions based on gelatin and poly (vinyl alcohol) blends: Thermal and rheological characterizations
ICF Moraes, RA Carvalho, AMQB Bittante, J Solorza-Feria, PJA Sobral
Journal of Food Engineering 95 (4), 588-596, 2009
Study of some physical properties of biodegradable films based on blends of gelatin and poly (vinyl alcohol) using a response-surface methodology
RA Carvalho, TMC Maria, ICF Moraes, PVA Bergo, ES Kamimura, ...
Materials Science and Engineering: C 29 (2), 485-491, 2009
Nutrients content, characterization and oil extraction from Acrocomia aculeata (Jacq.) Lodd. fruits
CH Lescano, IP Oliveira, LR Silva, DS Baldivia, EJ Sanjinez-Arg, ...
African Journal of Food Science 9 (3), 113-119, 2015
Dynamic and steady: shear rheological properties of xanthan and guar gums dispersed in yellow passion fruit pulp (Passiflora edulis f. flavicarpa)
IC Moraes, LH Fasolin, RL Cunha, FC Menegalli
Brazilian Journal of Chemical Engineering 28, 483-494, 2011
Effects of plasticizer concentration and type on moisture content in gelatin films
P Bergo, ICF Moraes, PJA Sobral
Food Hydrocolloids 32 (2), 412-415, 2013
Viscoelastic and rheological properties of nanocomposite-forming solutions based on gelatin and montmorillonite
MFC Jorge, CHC Flaker, SF Nassar, ICF Moraes, AMQB Bittante, ...
Journal of Food Engineering 120, 81-87, 2014
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
Stability of curcumin encapsulated in solid lipid microparticles incorporated in cold-set emulsion filled gels of soy protein isolate and xanthan gum
TC Brito-Oliveira, M Bispo, ICF Moraes, OH Campanella, SC Pinho
Food Research International 102, 759-767, 2017
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
Quinoa starch nanocrystals production by acid hydrolysis: Kinetics and properties
LE Velásquez-Castillo, MA Leite, C Ditchfield, PJ do Amaral Sobral, ...
International journal of biological macromolecules 143, 93-101, 2020
Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method
TR Borrin, EL Georges, TC Brito‐Oliveira, ICF Moraes, SC Pinho
International journal of dairy technology 71 (2), 491-500, 2018
Influence of pasteurization on antioxidant and in vitro anti-proliferative effects of jambolan (Syzygium cumini (L.) Skeels) fruit pulp
IG Branco, ICF Moraes, EJS Argandoña, GS Madrona, C dos Santos, ...
Industrial Crops and Products 89, 225-230, 2016
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