Rosiane Lopes da Cunha in Anais do Simpósio Latino Americano de Ciência dos Alimentos

Papers 7

ROLE OF THE OIL IN GLYCERYL MONOSTEARATE BASED OLEOGELS
Process Engeineering and Emerging Technologies (ET)

Ana Caroline Ferro ¹ ; Rosiane Lopes da Cunha ²

¹ Faculdade de Engenharia de Alimentos / UNICAMP ( Universidade Estadual de Campinas ) ;

² Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas

Organogel

Oleogel

Glyceryl monostearate

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64954
PHYSICAL-CHEMICAL AND RHEOLOGICAL PROPERTIES OF SOYBEAN OIL-BASED ORGANOGELS
Formulation e processing of food (FP)

KAMILA RAMPONI RODRIGUES DE GODOI ¹ ; VANESSA SILVA ² ; Rosiane Lopes da Cunha ² ; DANIEL BARRERA ARELLANO ¹ ; Ana Paula Ribeiro ¹

¹ UNICAMP ( Universidade Estadual de Campinas )/ Faculdade de Engenharia de Alimentos/ Departamento de Tecnologia de Alimentos ;

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

Organogel

Candelilla wax

Lipid structuring

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70336
PHYSICAL STABILITY AND RHEOLOGICAL PROPERTIES OF PROTEIN-PROTEIN MULTILAYER O/W EMULSIONS
Process Engeineering and Emerging Technologies (ET)

Pierluigi Pirozzi ¹ ; Raphaela Araujo Mantovani ² ; Guilherme de Figueiredo Furtado ² ; Rosiane Lopes da Cunha ² ; Laura Piazza ³ ; Flavio Manenti ¹

¹ Polytechnic University of Milan ;

² University of Campinas ;

³ University of Milan

Emulsions

multilayer

Stability

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70341
IMPACT OF WPI/TWEEN 80 MIXTURES AND OILY PHASE NATURE ON EMULSION FEATURES
Process Engeineering and Emerging Technologies (ET)

Andresa Gomes ¹ ; ANA LETICIA RODRIGUES COSTA ¹ ; Rosiane Lopes da Cunha ¹

¹ Universidade Estadual de Campinas

Emulsion stability

emulsifiers mixture

oil nature

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70583
Performance of partial replacement using natural emulsifier tailoring W/O-HIPEs
Process Engeineering and Emerging Technologies (ET)

Andresa Gomes ¹ ; PAULA KIYOMI OKURO ¹ ; ANA LETICIA RODRIGUES COSTA ¹ ; MATHEUS AUGUSTO ADAME ² ; Rosiane Lopes da Cunha ¹

¹ Universidade Estadual de Campinas ;

² UNICAMP ( Universidade Estadual de Campinas )

Food emulsion

texture modification

emulsifier replacement

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70591

Anais do Simpósio Latino Americano de Ciências de Alimentos Anais do Simpósio Latino Americano de Ciência dos Alimentos

Rosiane Lopes da Cunha

ROLE OF THE OIL IN GLYCERYL MONOSTEARATE BASED OLEOGELS

PHYSICAL-CHEMICAL AND RHEOLOGICAL PROPERTIES OF SOYBEAN OIL-BASED ORGANOGELS

PHYSICAL STABILITY AND RHEOLOGICAL PROPERTIES OF PROTEIN-PROTEIN MULTILAYER O/W EMULSIONS

IMPACT OF WPI/TWEEN 80 MIXTURES AND OILY PHASE NATURE ON EMULSION FEATURES

Performance of partial replacement using natural emulsifier tailoring W/O-HIPEs

Co-authors (18)

Ana Paula Ribeiro

Flavia Maria Netto

DANIEL BARRERA ARELLANO

KAMILA RAMPONI RODRIGUES DE GODOI

VANESSA SILVA

Raphaela Araujo Mantovani

Guilherme de Figueiredo Furtado

Andresa Gomes

ANA LETICIA RODRIGUES COSTA

Carolina Siqueira Franco Picone

Ana Caroline Ferro

Pierluigi Pirozzi

Laura Piazza

Flavio Manenti

PAULA KIYOMI OKURO

MATHEUS AUGUSTO ADAME

Isadora de Souza Lopes

Mariano Michelon

Publications in other proceedings