| Microencapsulation of propolis extract by complex coacervation MP Nori, CS Favaro-Trindade, SM de Alencar, M Thomazini, ... LWT-Food Science and Technology 44 (2), 429-435, 2011 | 268 | 2011 |
| 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 | 263 | 2013 |
| Microencapsulation of casein hydrolysate by complex coacervation with SPI/pectin DV Mendanha, SEM Ortiz, CS Favaro-Trindade, A Mauri, ... Food Research International 42 (8), 1099-1104, 2009 | 237 | 2009 |
| Effect of spray drying on the physicochemical properties and color stability of the powdered pigment obtained from vinification byproducts of the Bordo grape (Vitis labrusca) VB de Souza, M Thomazini, JC de Carvalho Balieiro, CS Fávaro-Trindade Food and bioproducts processing 93, 39-50, 2015 | 234 | 2015 |
| Assessment of production efficiency, physicochemical properties and storage stability of spray-dried propolis, a natural food additive, using gum Arabic and OSA starch-based … FC da Silva, CR da Fonseca, SM de Alencar, M Thomazini, ... Food and Bioproducts Processing 91 (1), 28-36, 2013 | 200 | 2013 |
| Protection of Bifidobacterium lactis and Lactobacillus acidophilus by microencapsulation using spray-chilling D de Lara Pedroso, M Thomazini, RJB Heinemann, CS Favaro-Trindade International Dairy Journal 26 (2), 127-132, 2012 | 184 | 2012 |
| Co-encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability PK Okuro, M Thomazini, JCC Balieiro, RDCO Liberal, ... Food research international 53 (1), 96-103, 2013 | 164 | 2013 |
| Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness GA Rocha-Selmi, FT Bozza, M Thomazini, HMA Bolini, ... Food chemistry 139 (1-4), 72-78, 2013 | 147 | 2013 |
| Microencapsulation of lycopene by gelatin–pectin complex coacervation DF Silva, CS FAVARO‐TRINDADE, GA Rocha, M Thomazini Journal of Food Processing and Preservation 36 (2), 185-190, 2012 | 147 | 2012 |
| Microencapsulation of xylitol by double emulsion followed by complex coacervation MG Santos, FT Bozza, M Thomazini, CS Favaro-Trindade Food Chemistry 171, 32-39, 2015 | 136 | 2015 |
| Functional properties and stability of spray-dried pigments from Bordo grape (Vitis labrusca) winemaking pomace VB de Souza, A Fujita, M Thomazini, ER da Silva, JF Lucon Jr, ... Food Chemistry 164, 380-386, 2014 | 128 | 2014 |
| Functional properties and encapsulation of a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum) by complex coacervation using gelatin and different polysaccharides VB de Souza, M Thomazini, MAE Barrientos, CM Nalin, R Ferro-Furtado, ... Food Hydrocolloids 77, 297-306, 2018 | 125 | 2018 |
| 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 |
| 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 |
| Use of the jabuticaba (Myrciaria cauliflora) depulping residue to produce a natural pigment powder with functional properties MC Silva, VB de Souza, M Thomazini, ER da Silva, T Smaniotto, ... LWT-Food Science and Technology 55 (1), 203-209, 2014 | 98 | 2014 |
| Viability of L. acidophilus microcapsules and their application to buffalo milk yoghurt AS Shoji, AC Oliveira, JCC Balieiro, O Freitas, M Thomazini, ... Food and Bioproducts Processing 91 (2), 83-88, 2013 | 97 | 2013 |
| Microencapsulation of Bifidobacterium animalis subsp. lactis and Lactobacillus acidophilus in cocoa butter using spray chilling technology DL Pedroso, M Dogenski, M Thomazini, RJB Heinemann, ... Brazilian Journal of Microbiology 44, 777-783, 2013 | 90 | 2013 |
| Coencapsulation of xylitol and menthol by double emulsion followed by complex coacervation and microcapsule application in chewing gum MG Santos, DA Carpinteiro, M Thomazini, GA Rocha-Selmi, AG da Cruz, ... Food research international 66, 454-462, 2014 | 87 | 2014 |
| Double emulsion stage prior to complex coacervation process for microencapsulation of sweetener sucralose GA Rocha-Selmi, AC Theodoro, M Thomazini, HMA Bolini, ... Journal of Food Engineering 119 (1), 28-32, 2013 | 82 | 2013 |
| Effect of spray drying on the sensory and physical properties of hydrolysed casein using gum arabic as the carrier SF Subtil, GA Rocha-Selmi, M Thomazini, MA Trindade, FM Netto, ... Journal of food science and technology 51, 2014-2021, 2014 | 80 | 2014 |
