| Microencapsulation of ascorbic acid by complex coacervation: Protection and controlled release TA Comunian, M Thomazini, AJG Alves, FE de Matos Junior, ... Food research international 52 (1), 373-379, 2013 | 265 | 2013 |
| Microencapsulation using biopolymers as an alternative to produce food enhanced with phytosterols and omega-3 fatty acids: A review TA Comunian, CS Favaro-Trindade Food Hydrocolloids 61, 442-457, 2016 | 194 | 2016 |
| Encapsulation of an astaxanthin-containing lipid extract from shrimp waste by complex coacervation using a novel gelatin–cashew gum complex J Gomez-Estaca, TA Comunian, P Montero, R Ferro-Furtado, ... Food Hydrocolloids 61, 155-162, 2016 | 139 | 2016 |
| The use of food by-products as a novel for functional foods: Their use as ingredients and for the encapsulation process TA Comunian, MP Silva, CJF Souza Trends in Food Science & Technology 108, 269-280, 2021 | 115 | 2021 |
| Development of functional yogurt containing free and encapsulated echium oil, phytosterol and sinapic acid TA Comunian, IE Chaves, M Thomazini, ICF Moraes, R Ferro-Furtado, ... Food chemistry 237, 948-956, 2017 | 114 | 2017 |
| Fabrication of solid lipid microcapsules containing ascorbic acid using a microfluidic technique TA Comunian, A Abbaspourrad, CS Favaro-Trindade, DA Weitz Food chemistry 152, 271-275, 2014 | 102 | 2014 |
| Assessment of production efficiency, physicochemical properties and storage stability of spray‐dried chlorophyllide, a natural food colourant, using gum Arabic, maltodextrin … TA Comunian, ES Monterrey‐Quintero, M Thomazini, JCC Balieiro, ... International journal of food science & technology 46 (6), 1259-1265, 2011 | 100 | 2011 |
| Improving oxidative stability of echium oil emulsions fabricated by Microfluidics: Effect of ionic gelation and phenolic compounds TA Comunian, R Ravanfar, IA de Castro, R Dando, CS Favaro-Trindade, ... Food Chemistry 233, 125-134, 2017 | 59 | 2017 |
| Effect of different polysaccharides and crosslinkers on echium oil microcapsules TA Comunian, J Gomez-Estaca, R Ferro-Furtado, GJA Conceição, ... Carbohydrate Polymers 150, 319-329, 2016 | 57 | 2016 |
| Encapsulation of pomegranate seed oil by emulsification followed by spray drying: Evaluation of different biopolymers and their effect on particle properties TA Comunian, AG da Silva Anthero, EO Bezerra, ICF Moraes, ... Food and Bioprocess Technology 13, 53-66, 2020 | 56 | 2020 |
| Edible films and coatings: fundamentals and applications MPM García, MC Gómez-Guillén, ME López-Caballero, ... Crc Press, 2016 | 55 | 2016 |
| Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient: Improvement of stability, sensory aspects and … LC Ostroschi, VB de Souza, MA Echalar-Barrientos, FL Tulini, ... Food Hydrocolloids 79, 343-351, 2018 | 52 | 2018 |
| Water-in-oil-in-water emulsion obtained by glass microfluidic device for protection and heat-triggered release of natural pigments TA Comunian, R Ravanfar, SD Alcaine, A Abbaspourrad Food research international 106, 945-951, 2018 | 52 | 2018 |
| Protection and controlled release of vitamin C by different micro/nanocarriers T Comunian, A Babazadeh, A Rehman, R Shaddel, S Akbari-Alavijeh, ... Critical Reviews in Food Science and Nutrition 62 (12), 3301-3322, 2022 | 50 | 2022 |
| Protection of echium oil by microencapsulation with phenolic compounds TA Comunian, MRG Boillon, M Thomazini, MS Nogueira, IA de Castro, ... Food Research International 88, 114-121, 2016 | 50 | 2016 |
| Optimization of microcapsules shell structure to preserve labile compounds: A comparison between microfluidics and conventional homogenization method R Ravanfar, TA Comunian, R Dando, A Abbaspourrad Food chemistry 241, 460-467, 2018 | 49 | 2018 |
| Enhancing stability of echium seed oil and beta-sitosterol by their coencapsulation by complex coacervation using different combinations of wall materials and crosslinkers TA Comunian, M Nogueira, B Scolaro, M Thomazini, R Ferro-Furtado, ... Food chemistry 252, 277-284, 2018 | 42 | 2018 |
| Influence of the protein type on the stability of fish oil in water emulsion obtained by glass microfluidic device TA Comunian, R Ravanfar, MJ Selig, A Abbaspourrad Food Hydrocolloids 77, 96-106, 2018 | 40 | 2018 |
| Maillard conjugates from spent brewer’s yeast by-product as an innovative encapsulating material GV Marson, RP Saturno, TA Comunian, L Consoli, MT da Costa Machado, ... Food research international 136, 109365, 2020 | 38 | 2020 |
| Complex coacervates of cashew gum and gelatin as carriers of green coffee oil: The effect of microcapsule application on the rheological and sensorial quality of a fruit juice WQ de Oliveira, NJ Wurlitzer, AW de Oliveira Araújo, TA Comunian, ... Food research international 131, 109047, 2020 | 36 | 2020 |
Carmen Sílvia Favaro-TrindadeAssociate Professor at Universidade de São Paulo在 usp.br 的电子邮件经过验证
