Encapsulation of Beta‐carotene in Lipid Microparticles Stabilized with Hydrolyzed Soy Protein Isolate: Production Parameters, Alpha‐tocopherol Coencapsulation and Stability Under Stress Conditions
Brito‐Oliveira, Thais C., Molina, Camila V., Netto, Flávia M., Pinho, Samantha C.
Published in Journal of food science (01.03.2017)
Published in Journal of food science (01.03.2017)
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Journal Article
Production of yogurts fortified with nanoencapsulated coenzyme Q10: Technological feasibility and bioactive's release during in vitro digestion
Brito‐Oliveira, Thais C, Gonçalves, Gracielle A, Ferreira, Leticia S, Santos, Yves J S, Turatti, Roger C, Oliveira, Gustavo C, Pinho, Samantha C, Callejon, Daniel R
Published in International journal of dairy technology (01.08.2024)
Published in International journal of dairy technology (01.08.2024)
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Journal Article
Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method
Borrin, Thais R, Georges, Eduarda L, Brito‐Oliveira, Thais C, Moraes, Izabel C F, Pinho, Samantha C
Published in International journal of dairy technology (01.05.2018)
Published in International journal of dairy technology (01.05.2018)
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Journal Article
Incorporation of Locust Bean Gum and Solid Lipid Microparticles as Strategies to Improve the Properties and Stability of Calcium-Rich Soy Protein Isolate Gels
Brito-Oliveira, Thais C, Cavini, Ana Clara M, Ferreira, Leticia S, Moraes, Izabel C F, Pinho, Samantha C
Published in Gels (01.07.2024)
Published in Gels (01.07.2024)
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Journal Article
Stability of curcumin encapsulated in solid lipid microparticles incorporated in cold-set emulsion filled gels of soy protein isolate and xanthan gum
Brito-Oliveira, Thais C., Bispo, Marina, Moraes, Izabel C.F., Campanella, Osvaldo H., Pinho, Samantha C.
Published in Food research international (01.12.2017)
Published in Food research international (01.12.2017)
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Journal Article
Cold-Set Gelation of Commercial Soy Protein Isolate: Effects of the Incorporation of Locust Bean Gum and Solid Lipid Microparticles on the Properties of Gels
Brito-Oliveira, Thais C., Bispo, Marina, Moraes, Izabel C. F., Campanella, Osvaldo H., Pinho, Samantha C.
Published in Food biophysics (01.09.2018)
Published in Food biophysics (01.09.2018)
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Journal Article
Modeling creep/recovery behavior of cold-set gels using different approaches
Brito-Oliveira, Thais C., Moraes, Izabel C.F., Pinho, Samantha C., Campanella, Osvaldo H.
Published in Food hydrocolloids (01.02.2022)
Published in Food hydrocolloids (01.02.2022)
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Journal Article
Microstructure and in vitro digestion of mixed protein gels of soy and whey protein isolates
Pinho, Samantha C., Brito-Oliveira, Thais C., Geremias-Andrade, Ivana M., Moraes, Izabel C.F., Gómez-Mascaraque, Laura G., Brodkorb, André
Published in Food hydrocolloids (01.10.2024)
Published in Food hydrocolloids (01.10.2024)
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Journal Article
Cold-set NaCl-induced gels of soy protein isolate and locust bean gum: How the ageing process affect their microstructure and the stability of incorporated beta-carotene
Brito-Oliveira, Thais C., Cazado, Camila P.S., Cavini, Ana Clara M., Santos, Lorena M.F., Moraes, Izabel C.F., Pinho, Samantha C.
Published in Food science & technology (15.01.2022)
Published in Food science & technology (15.01.2022)
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Journal Article
Incorporation of coenzyme Q10-loaded nanoemulsions in soy protein gels and assessment of the effects in their microstructure and bioaccessibility of the bioactive
Jomori, Lais K., França, Julia M., Ferreira, Leticia S., Cadurim, Gustavo, Callejon, Daniel R., Brito-Oliveira, Thais C., Pinho, Samantha C.
Published in Food bioscience (01.10.2024)
Published in Food bioscience (01.10.2024)
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Journal Article
Microstructural and rheological characterization of NaCl-induced gels of soy protein isolate and the effects of incorporating different galactomannans
Brito-Oliveira, Thais C., Cavini, Ana Clara M., Ferreira, Leticia S., Moraes, Izabel C.F., Pinho, Samantha C.
Published in Food Structure (01.10.2020)
Published in Food Structure (01.10.2020)
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Journal Article
Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D3 encapsulation
FERREIRA, Letícia DOS SANTOS, BRITO-OLIVEIRA, Thais CARVALHO, PINHO, Samantha Cristina DE
Published in Ciência e tecnologia de alimentos (01.01.2022)
Published in Ciência e tecnologia de alimentos (01.01.2022)
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