Paulo Sobral

Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo.

Trabalhos (6)

RHEOLOGY OF GELATIN/CHITOSAN SOLUTIONS AT DIFFERENT pH
Paula Benoso ¹
Daniel Enrique Lopez Angulo ¹
Izabel Cristina Freitas Moraes ¹
Paulo Sobral ¹
¹ School of Animal Sciences and Food Engineering- FZEA/USP, University of São Paulo, Pirassununga, SP, Brazil
vol. 4, 2019 -
116847

5. Engenharia de processos e tecnologias emergentes (ET)

Pôster
Droplet size, rheological behavior and antimicrobial activity of W/O/W emulsion loaded with Pitanga (Eugenia uniflora L.) leaves extract
Larissa Tessaro ¹
Carla Giovana Luciano ¹
Maria Fernanda Libório Martins ¹
Milena Martelli Tosi ¹
Paulo Sobral ¹
¹ Faculdade de Zootecnia e Engenharia de Alimentos (FZEA/USP)
vol. 4, 2019 -
116876

5. Engenharia de processos e tecnologias emergentes (ET)

Pôster
INFLUENCE OF EMULSIFIER TYPE AND PRODUCTION PARAMETERS ON RED PROPOLIS O/W EMULSION STABILITY
Camily Aparecida Reis ¹
Andresa Gomes ¹
Paulo Sobral ¹
¹ Faculdade de Zootecnia e Engenharia de Alimentos (FZEA/USP)
Vol 14, 2021 -
143481

Engenharia de Processos e Tecnologias Emergentes (ET)

Pôster
RHEOLOGICAL PROPERTIES OF HYDROGEL FORMING SOLUTIONS BASED ON GELATIN LOADED WITH CELLULOSE NANOFIBER FROM SOYBEAN STRAW
Lía Ethel Velásquez Castillo ¹
Paula Benoso ¹
Milena Martelli Tosi ¹
Paulo Sobral ¹
¹ Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo.
Vol 14, 2021 -
143887

Engenharia de Processos e Tecnologias Emergentes (ET)

Pôster
MECHANICAL PROPERTIES OF GELATIN HYDROGELS LOADED WITH CELLULOSE NANOFIBER FROM SOYBEAN STRAW
Lía Ethel Velásquez Castillo ¹
Paula Benoso ¹
Milena Martelli Tosi ¹
Paulo Sobral ¹
¹ Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo.
Vol 14, 2021 -
143896

Caracterização Química e Físico-química de Alimentos (FQ)

Pôster
DEGRADATION KINETICS AND STABILITY OF ASCORBIC ACID IN CUPUASSU (Theobroma grandiflorum) PULP
VICTOR HUGO LIMA PIMENTEL ¹
Julian Colquehuanca Vilca ¹
Yoni Arroyo Salas ¹
Lastenia Cutipa Chávez ²
Paulo Sobral ³
Palmer Vicente Pulla Huillca ³
¹ Escuela Profesional de Ingeniería Agroindustrial / Facultad de Ingeniería / Universidad Nacional Amazónica de Madre de Dios
² ESCUELA PROFESIONAL DE ENFERMERIA / FACULTAD DE EDUCACIÓN / Universidad Nacional Amazónica de Madre de Dios
³ Faculdade de Zootecnia e Engenharia de Alimentos - USP/FZEA - Depart. Engenharia de Alimentos
Vol 14, 2021 -
144822

Caracterização Química e Físico-química de Alimentos (FQ)

Pôster

SLACA

Anais do Simpósio Latino Americano de Ciências de Alimentos

Paulo Sobral

RHEOLOGY OF GELATIN/CHITOSAN SOLUTIONS AT DIFFERENT pH

Droplet size, rheological behavior and antimicrobial activity of W/O/W emulsion loaded with Pitanga (Eugenia uniflora L.) leaves extract

INFLUENCE OF EMULSIFIER TYPE AND PRODUCTION PARAMETERS ON RED PROPOLIS O/W EMULSION STABILITY

RHEOLOGICAL PROPERTIES OF HYDROGEL FORMING SOLUTIONS BASED ON GELATIN LOADED WITH CELLULOSE NANOFIBER FROM SOYBEAN STRAW

MECHANICAL PROPERTIES OF GELATIN HYDROGELS LOADED WITH CELLULOSE NANOFIBER FROM SOYBEAN STRAW

DEGRADATION KINETICS AND STABILITY OF ASCORBIC ACID IN CUPUASSU (Theobroma grandiflorum) PULP

Co-autores (18)

Paulo Sobral

Milena Martelli Tosi

Milena Martelli Tosi

Izabel Cristina Freitas Moraes

Lía Ethel Velásquez Castillo

Camily Aparecida Reis

Andresa Gomes

Paula Benoso

Paula Benoso

Daniel Enrique Lopez Angulo

Larissa Tessaro

Carla Giovana Luciano

Maria Fernanda Libório Martins

VICTOR HUGO LIMA PIMENTEL

Julian Colquehuanca Vilca

Yoni Arroyo Salas

Lastenia Cutipa Chávez

Palmer Vicente Pulla Huillca

Discussões Científicas de Qualidade