Chemical Interesterification of Blends of Palm Stearin, Coconut Oil, and Canola Oil: Physicochemical Properties
Soares, Fabiana Andreia Schäfer De Martini, da Silva, Roberta Claro, Hazzan, Márcia, Capacla, Isabele Renata, Viccola, Elise Raduan, Maruyama, Jessica Mayumi, Gioielli, Luiz Antonio
Published in Journal of agricultural and food chemistry (15.02.2012)
Published in Journal of agricultural and food chemistry (15.02.2012)
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Journal Article
Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein
Andreia Schäfer De Martini Soares, Fabiana, Claro da Silva, Roberta, Caroline Guimarães da Silva, Kelly, Bertolessi Lourenço, Maira, Ferreira Soares, Daniela, Antonio Gioielli, Luiz
Published in Food research international (01.11.2009)
Published in Food research international (01.11.2009)
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Journal Article
Effect of diacylglycerol addition on crystallization properties of pure triacylglycerols
Silva, Roberta Claro, Soares, Fabiana Andreia Schäfer De Martini, Maruyama, Jessica Mayumi, Dagostinho, Natalia Roque, Silva, Ylana Adami, Calligaris, Guilherme Andrade, Ribeiro, Ana Paula Badan, Cardoso, Lisandro Pavie, Gioielli, Luiz Antonio
Published in Food research international (01.01.2014)
Published in Food research international (01.01.2014)
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Journal Article
Effects of Emulsifier Addition on the Crystallization and Melting Behavior of Palm Olein and Coconut Oil
Maruyama, Jessica Mayumi, Soares, Fabiana Andreia Schafer De Martini, D’Agostinho, Natalia Roque, Gonçalves, Maria Inês Almeida, Gioielli, Luiz Antonio, da Silva, Roberta Claro
Published in Journal of agricultural and food chemistry (12.03.2014)
Published in Journal of agricultural and food chemistry (12.03.2014)
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Journal Article
Microstructure and Thermal Profile of Structured Lipids Produced by Continuous Enzymatic Interesterification
da Silva, Roberta Claro, Ribeiro, Ana Paula Badan, De Martini Soares, Fabiana Andreia Schafer, Capacla, Isabele Renata, Hazzan, Marcia, dos Santos, Adenilson Oliveira, Cardoso, Lisandro Pavie, Gioielli, Luiz Antonio
Published in Journal of the American Oil Chemists' Society (01.05.2013)
Published in Journal of the American Oil Chemists' Society (01.05.2013)
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Journal Article
Production of vegetable oil blends and structured lipids and their effect on wound healing
Ract, Juliana Neves Rodrigues, Soares, Fabiana Andreia Schäfer De Martini, Rodrigues, Hosana Gomes, Bortolon, José Ricardo, Murata, Gilson Masahiro, Gonçalves, Maria Inês Almeida, Hatanaka, Elaine, Curi, Rui, Gioielli, Luiz Antonio
Published in Brazilian Journal of Pharmaceutical Sciences (01.06.2015)
Published in Brazilian Journal of Pharmaceutical Sciences (01.06.2015)
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Journal Article
Crystallisation of monoacylglycerols and triacylglycerols at different proportions: Kinetics and structure
da Silva, Roberta Claro, Soares, Fabiana Andreia Schäfer De Martini, Maruyama, Jessica Mayumi, Dagostinho, Natalia Roque, Silva, Ylana Adami, Ract, Juliana Neves Rodrigues, Gioielli, Luiz Antonio
Published in International journal of food properties (18.12.2017)
Published in International journal of food properties (18.12.2017)
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Journal Article
Batch and continuous lipase-catalyzed interesterification of blends containing olive oil for trans-free margarines
De Martini Soares, Fabiana Andreia Schafer, Osório, Natália M., da Silva, Roberta Claro, Gioielli, Luiz Antonio, Ferreira-Dias, Suzana
Published in European journal of lipid science and technology (01.04.2013)
Published in European journal of lipid science and technology (01.04.2013)
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Journal Article
Estudo reológico de chocolates elaborados com diferentes cultivares de cacau (Theobroma cacao L.)
Paula Bacelar Leite, Suzana Caetano da Silva Lannes, Alexandre Mariani Rodrigues, Fabiana Andreia Schäfer De Martini Soares, Sérgio Eduardo Soares, Eliete da Silva Bispo
Published in Brazilian Journal of Food Technology (01.09.2013)
Published in Brazilian Journal of Food Technology (01.09.2013)
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Journal Article
Estudo reológico de chocolates elaborados com diferentes cultivares de cacau (Theobroma cacao L.)/Rheological study of chocolates made with different cocoa (Theobroma cacao L.) varieties
Leite, Paula Bacelar, Lannes, Suzana Caetano da Silva, Rodrigues, Alexandre Mariani, Soares, Fabiana Andreia Schäfer De Martini, Soares, Sérgio Eduardo, Bispo, Eliete da Silva
Published in Revista brasileira de tecnologia de alimentos (01.07.2013)
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Published in Revista brasileira de tecnologia de alimentos (01.07.2013)
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