Monalisa Ayumi Ohara | ICBC 2018 | Galoá Proceedings

Universidade Estadual de Campinas

Monalisa Ayumi Ohara

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INFLUENCE ON STABILITY AND PARTICLE SIZE FROM DIFFERENT SYSTEMS OF PECTIN-BASED EMULSION WITH STARCH ADDITION
Monalisa Ayumi Ohara ¹
Ana Carla Kawazoe Sato ¹
¹ Universidade Estadual de Campinas
Vol1, 2018 -
95257

Food Design

Poster
Sonication technique to produce starch and alginate food emulsions: the impact of ultrasonic power
Karen Cristina Guedes Silva ¹
Ana Carla Kawazoe Sato ²
Monalisa Ayumi Ohara ²
¹ Departamento de Engenharia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
² Universidade Estadual de Campinas
Vol1, 2018 -
94623

Food Design

Poster

Co-authors (2)