Louise Emy Kurozawa

Departamento de Engenharia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas

Papers (6)

EMULSIFYING CAPACITY OF HYDROLYZED POTATO PROTEIN
Cassia Galves ¹
Giovanni Galli ²
Louise Emy Kurozawa ¹
¹ Universidade Estadual de Campinas - Faculdade de Engenharia de Alimentos
² Universidade de São Paulo - Escola Superior de Agricultura "Luiz de Queiroz"
vol. 4, 2019 -
115855

2. Chemical and physicochemical characterization of food (FQ)

Pôster
ENZYMATIC PRETREATMENT BY PROTEASE IN THE PROCESSING OF SOYMILK TO IMPROVE PROTEIN
Camila Benedetti Penha ¹
Louise Emy Kurozawa ²
¹ Universidade Estadual de Campinas
² Universidade Estadual de Campinas - Faculdade de Engenharia de Alimentos
vol. 4, 2019 -
116965

3. Formulation e processing of food (FP)

Pôster
Storage stability of 5-caffeoylquinic acid in powder cocona (Solanum sessiliflorum Dunal) encapsulated with maltodextrin and hydrolyzed collagen blends
Diana Patricia Vargas-Muñoz ¹
Luiza Andreza Neves de Oliveira ²
Letícia Cardoso ³
Helena Teixeira Godoy ³
Louise Emy Kurozawa ²
¹ Department of Food Engineering, School of Food Engineering, University of Campinas and Centro Agroforestal y Acuícola Arapaima, Putumayo Regional, SENA
² Department of Food Engineering, School of Food Engineering, University of Campinas
³ Department of Food Science, School of Food Engineering, University of Campinas
vol. 4, 2019 -
116982

3. Formulation e processing of food (FP)

Pôster
ROASTED COFFEE OIL MICROPARTICLES: COMPARISON BETWEEN PRODUCTS OBTAINED BY SPRAY DRYING AND COMPLEX COACERVATION
Bruna Raquel Böger Hickmann ¹
Louise Emy Kurozawa ²
MARCELO CALDEIRA VIEGAS ³
MARTA DE TOLEDO BENASSI ¹
¹ Departamento de Ciência e Tecnologia de Alimentos / Centro de Ciências Agrárias / Universidade Estadual de Londrina
² Departamento de Engenharia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas
³ Pesquisa e Desenvolvimento, Cia Iguaçu de Café Solúvel
vol. 4, 2019 -
111501

5. Process Engeineering and Emerging Technologies (ET)

Pôster
INFLUÊNCIA DA CONCENTRAÇÃO DE AGENTE TENSOATIVO NO TAMANHO DE GOTAS E ESTABILDIADE DE EMULSÕES
Fernanda Esteves Fleury de Freitas ¹
Louise Emy Kurozawa ²
Ana Silvia Prata ¹
¹ Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
² Faculdade de Engenharia de Alimentos - Universidade Estadual de Campinas
vol. 4, 2019 -
117082

5. Process Engeineering and Emerging Technologies (ET)

Pôster
INFLUENCE OF ENZYMATIC HYDROLYSIS OF RICE PROTEIN IN DIFFERENT CONCENTRATIONS IN THE FORMATION OF LINSEED OIL MICROPARTICLES
Lucas Takitani ¹
Matheus Henrique Gouveia Gomes ¹
Louise Emy Kurozawa ²
¹ Universidade Estadual de Campinas
² Universidade Estadual de Campinas - Faculdade de Engenharia de Alimentos
Vol 14, 2021 -
144145

Process Engineering and Emerging Technologies (ET)

Pôster

SLACA

Proceedings of the Latin American Symposium on Food Sciences

Louise Emy Kurozawa

EMULSIFYING CAPACITY OF HYDROLYZED POTATO PROTEIN

ENZYMATIC PRETREATMENT BY PROTEASE IN THE PROCESSING OF SOYMILK TO IMPROVE PROTEIN

Storage stability of 5-caffeoylquinic acid in powder cocona (Solanum sessiliflorum Dunal) encapsulated with maltodextrin and hydrolyzed collagen blends

ROASTED COFFEE OIL MICROPARTICLES: COMPARISON BETWEEN PRODUCTS OBTAINED BY SPRAY DRYING AND COMPLEX COACERVATION

INFLUÊNCIA DA CONCENTRAÇÃO DE AGENTE TENSOATIVO NO TAMANHO DE GOTAS E ESTABILDIADE DE EMULSÕES

INFLUENCE OF ENZYMATIC HYDROLYSIS OF RICE PROTEIN IN DIFFERENT CONCENTRATIONS IN THE FORMATION OF LINSEED OIL MICROPARTICLES

Co-authors (15)

Helena Teixeira Godoy

MARTA DE TOLEDO BENASSI

Louise Emy Kurozawa

Letícia Cardoso

MARCELO CALDEIRA VIEGAS

Matheus Henrique Gouveia Gomes

Cassia Galves

Giovanni Galli

Camila Benedetti Penha

Diana Patricia Vargas-Muñoz

Luiza Andreza Neves de Oliveira

Bruna Raquel Böger Hickmann

Fernanda Esteves Fleury de Freitas

Ana Silvia Prata

Lucas Takitani

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