Fernanda Maria Vanin
TitleCited byYear
Effects of plasticizers and their concentrations on thermal and functional properties of gelatin-based films
FM Vanin, PJA Sobral, FC Menegalli, RA Carvalho, A Habitante
Food Hydrocolloids 19 (5), 899-907, 2005
Crust formation and its role during bread baking
FM Vanin, T Lucas, G Trystram
Trends in Food Science & Technology 20 (8), 333-343, 2009
Simulating the formation of bread crust in a DMTA rheometer
FM Vanin, C Michon, G Trystram, T Lucas
Journal of cereal science 51 (3), 277-283, 2010
Lecithin, gelatin and hydrolyzed collagen orally disintegrating films: functional properties
JG Borges, AG Silva, CM Cervi-Bitencourt, FM Vanin, RA Carvalho
International journal of biological macromolecules 86, 907-916, 2016
Development of active gelatin-based nanocomposite films produced in an automatic spreader
FM Vanin, MH Hirano, RA Carvalho, ICF Moraes, AMQB Bittante, ...
Food research international 63, 16-24, 2014
Effect of the drying rate on the complex viscosity of wheat flour dough transforming into crust and crumb during baking
FM Vanin, C Michon, T Lucas
Journal of cereal science 58 (2), 290-297, 2013
Water loss and crust formation during bread baking, Part I: Interpretation aided by mathematical models with highlights on the role of local porosity
L Zhang, C Doursat, FM Vanin, D Flick, T Lucas
Drying Technology 35 (12), 1506-1517, 2017
Modeling bread baking with focus on overall deformation and local porosity evolution
V Nicolas, F Vanin, D Grenier, T Lucas, C Doursat, D Flick
AIChE Journal 62 (11), 3847-3863, 2016
Mechanical properties of gelatin nanocomposite films prepared by spreading: effect of montmorillonite concentration
MFC Jorge, FM Vanin, RA de Carvalho, I Cristina, F Moraes, ...
Gelatin/starch orally disintegrating films as a promising system for vitamin C delivery
VA dos Santos Garcia, JG Borges, VBV Maciel, MR Mazalli, ...
Food hydrocolloids 79, 127-135, 2018
Characterization of low cost orally disintegrating film (ODF)
RJB Heinemann, FM Vanin, RA Carvalho, MA Trindade, ...
Polímeros 27 (1), 48-54, 2017
Gelatin and pregelatinized starch orally disintegrating films: Properties and stability of vitamin C
VA dos Santos Garcia, J Gonçalves Borges, MR Mazalli, ...
Journal of Applied Polymer Science 134 (20), 2017
Water loss and crust formation during bread baking, Part II: Technological insights from a sensitivity analysis of a numerical model of baking
FM Vanin, D Grenier, C Doursat, D Flick, G Trystram, T Lucas
Drying Technology 35 (12), 1518-1529, 2017
Biaxial extensional viscosity in wheat flour dough during baking
FM Vanin, T Lucas, G Trystram, C Michon
Journal of Food Engineering 236, 29-35, 2018
Multiphysics during bread making: numerical modelling and technological teachings from simulations
D Grenier, F Vanin, T Lucas, C Doursat, D Flick, G Trystram
IV International Symposium on Applications of Modelling as an Innovative …, 2008
Different baking conditions may produce breads with similar physical qualities but unique starch gelatinization behaviour
P Bredariol, M Spatti, FM Vanin
LWT 111, 737-743, 2019
Orally disintegrating films based on gelatin and pregelatinized starch: new carriers of active compounds from acerola
VA dos Santos Garcia, JG Borges, D Osiro, FM Vanin, RA de Carvalho
Food Hydrocolloids 101, 105518, 2020
Efeito da incorporação de aditivos na produção de pães franceses com farinha de trigo e de casca de maracujá
GAM Valente, GFC Naufal, P Bredariol, FM Vanin
26. SIICUSP: resumos, 2018
Produção de pães franceses utilizando farinha de resíduo de suco de laranja: uma estratégia econômica, sustentável e nutricional
GB Padua, LA Castro, JM Lizi, FM Vanin
26. SIICUSP: resumos, 2018
Efeito das condições de assamento nos parâmetros de cor da crosta de pães franceses
M Spatti, P Bredariol, FM Vanin
26. SIICUSP: resumos, 2018
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