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 | 235 | 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 | 208 | 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 | 154 | 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 | 112 | 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 | 110 | 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 | 95 | 2016 |
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 | 92 | 2017 |
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 | 90 | 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 | 76 | 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 | 67 | 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 | 64 | 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 | 61 | 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 | 59 | 2013 |
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 | 57 | 2016 |
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 | 54 | 2020 |
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 | 53 | 2017 |
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 | 49 | 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 | 44 | 2018 |
Physicochemical, morphological, and functional properties of flour and starch from peach palm (Bactris gasipaes K.) fruit GA Valencia, ICF Moraes, RV Lourenço, AMQB Bittante, PJA Sobral Starch‐Stärke 67 (1-2), 163-173, 2015 | 44 | 2015 |
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 | 42 | 2014 |