Rosiane Lopes da Cunha

Papers 5

Stability and digestibility of emulsions containing lecithin and whey proteins
Food Engineering

Rosiane Lopes da Cunha ¹ ; Cavallieri, A L F ; Mantovani, R A ²

¹ Faculdade de Engenharia de Alimentos / UNICAMP - UNIVERSIDADE ESTADUAL DE CAMPINAS ;

² Departamento de Engenharia de Alimentos / Faculdade de Engenharia de Alimentos (UNICAMP) / Faculdade de Engenharia de Alimentos* / Universidade Estadual de Campinas

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43638
CARACTERIZATION OF SODIUM CASEINATE – LOCUST BEAN GUM CONJUGATES OBTAINED FROM MAILLARD REACTION
Food Engineering

Janaína Miranda Barbosa ¹ ; ROSIANE LOPES DA CUNHA ; Fernanda Ushikubo

¹ Departamento de Engenharia de Alimentos/ UNICAMP / Faculdade de Engenharia de Alimentos* / Universidade Estadual de Campinas

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43220
CROSS-LINKING OF SODIUM CASEINATE FOR EMULSION STABILIZATION: EFFECT OF LACCASE AND FERULIC ACID
Food Engineering

Janaína Miranda Barbosa ¹ ; ROSIANE LOPES DA CUNHA ; Fernanda Ushikubo ; Aline Alvares ; Ana Carla Sato ; Rejane de Castro Santana ²

¹ Departamento de Engenharia de Alimentos/ UNICAMP / Faculdade de Engenharia de Alimentos* / Universidade Estadual de Campinas ;

² DETEC / CEUNES / Universidade Federal do Espírito Santo

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43219
EVALUATION OF CHITOSAN ON THE STABILITY OF EMULSIONS USED AS POTENTIAL DELIVERY SYSTEM
Food Engineering

Guerreiro, L M R ; Joice Aline Pires Vilela ¹ ; Rosiane Lopes da Cunha ¹

¹ Faculdade de Engenharia de Alimentos / UNICAMP - UNIVERSIDADE ESTADUAL DE CAMPINAS

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43132
GELLAN MICROGELS OBTAINED FROM ATOMIZATION FOLLOWED BY IONOTROPIC GELATION: EFFECT OF PROCESS CONDITIONS
Food Engineering

Joice Aline Pires Vilela ¹ ; Rosiane Lopes da Cunha ¹ ; [email protected]

¹ Faculdade de Engenharia de Alimentos / UNICAMP - UNIVERSIDADE ESTADUAL DE CAMPINAS

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43131

XVI World Congress of Food Science and Technology - IUFoST

Stability and digestibility of emulsions containing lecithin and whey proteins

CARACTERIZATION OF SODIUM CASEINATE – LOCUST BEAN GUM CONJUGATES OBTAINED FROM MAILLARD REACTION

CROSS-LINKING OF SODIUM CASEINATE FOR EMULSION STABILIZATION: EFFECT OF LACCASE AND FERULIC ACID

EVALUATION OF CHITOSAN ON THE STABILITY OF EMULSIONS USED AS POTENTIAL DELIVERY SYSTEM

GELLAN MICROGELS OBTAINED FROM ATOMIZATION FOLLOWED BY IONOTROPIC GELATION: EFFECT OF PROCESS CONDITIONS

Co-authors (10)

Joice Aline Pires Vilela

Janaína Miranda Barbosa

Fernanda Ushikubo

Cavallieri, A L F

[email protected]

Guerreiro, L M R

Aline Alvares

Ana Carla Sato

Rejane de Castro Santana

Mantovani, R A

Publications in other proceedings