Ana Carla Kawazoe Sato | ICBC 2018 | Galoá Proceedings

Universidade Estadual de Campinas

Ana Carla Kawazoe Sato

Is this your profile? Do login to access your certificates

Interfacial and emulsifying properties of commercial plant proteins influenced by ultrasound process
Aurenice Maria Silva ¹
Flávia Souza Almeida ¹
Ana Carla Kawazoe Sato ¹
¹ Universidade Estadual de Campinas
Vol1, 2018 -
95349

Food Design

Poster
Association of anionic polysaccharides and starches to vehiculate anthocyanins
Luiza Moraes Bagnolo ¹
Flávia Souza Almeida ¹
Karen Cristina Guedes Silva ²
Ana Carla Kawazoe Sato ¹
¹ Universidade Estadual de Campinas
² Departamento de Engenharia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
Vol1, 2018 -
94646

Food Design

Poster
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 (5)

Publications in other proceedings