| High-and low-energy emulsifications for food applications: A focus on process parameters RC Santana, FA Perrechil, RL Cunha Food Engineering Reviews 5, 107-122, 2013 | 205 | 2013 |
| Emulsifying properties of collagen fibers: Effect of pH, protein concentration and homogenization pressure RC Santana, FA Perrechil, ACK Sato, RL Cunha Food Hydrocolloids 25 (4), 604-612, 2011 | 64 | 2011 |
| Cross-linking proteins by laccase: Effects on the droplet size and rheology of emulsions stabilized by sodium caseinate ACK Sato, FA Perrechil, AAS Costa, RC Santana, RL Cunha Food Research International 75, 244-251, 2015 | 53 | 2015 |
| Emulsions stabilized by heat-treated collagen fibers R de Castro Santana, ACK Sato, RL Da Cunha Food hydrocolloids 26 (1), 73-81, 2012 | 50 | 2012 |
| Production of hybrid gels from polysorbate and gellan gum LH Fasolin, CSF Picone, RC Santana, RL Cunha Food Research International 54 (1), 501-507, 2013 | 43 | 2013 |
| Rheological and structural evaluations of commercial italian salad dressings FA Perrechil, RC Santana, LH Fasolin, CAS Silva, RL Cunha Food Science and Technology 30, 477-482, 2010 | 38 | 2010 |
| Effects of a cosurfactant on the shear-dependent structures of systems composed of biocompatible ingredients R de Castro Santana, LH Fasolin, RL da Cunha Colloids and Surfaces A: Physicochemical and Engineering Aspects 398, 54-63, 2012 | 26 | 2012 |
| Emulsifying properties of maillard conjugates produced from sodium caseinate and locust bean gum FA Perrechil, RC Santana, DB Lima, MZ Polastro, RL Cunha Brazilian Journal of Chemical Engineering 31, 429-438, 2014 | 25 | 2014 |
| Microemulsions and liquid crystalline formulated with triacylglycerols: Effect of ethanol and oil unsaturation LH Fasolin, RC Santana, RL Cunha Colloids and Surfaces A: Physicochemical and Engineering Aspects 415, 31-40, 2012 | 22 | 2012 |
| La rehabilitación neuropsicológica de los trastornos específicos del aprendizaje. Un modelo teórico global R Santana Métodos de intervención en la Neuropsicología Infantil, 9-37, 2001 | 13 | 2001 |
| Influence of organic acids on surfactant self-assemblies in surfactant/oil/water systems LH Fasolin, RC Santana, RL Cunha Colloids and Surfaces A: Physicochemical and Engineering Aspects 459, 290-297, 2014 | 12 | 2014 |
| Stabilizing properties of chia seed mucilage on dispersions and emulsions at different pHs LL Garcia e Silva, R Alves Bastos, GV Souza Lima, L de Souza Soares, ... Food Biophysics 17 (4), 568-574, 2022 | 9 | 2022 |
| Rheology of dispersions and emulsions composed of chia mucilage and the application of chia in food LL Garcia e Silva, CAS da Silva, RC Santana Journal of the Science of Food and Agriculture 102 (13), 5585-5592, 2022 | 8 | 2022 |
| Stabilization of oil–water emulsions with protein concentrates from the microalga Tetradesmus obliquus VS Lima, DRB de Oliveira, CAS da Silva, RC Santana, NFF Soares, ... Journal of Food Science and Technology 60 (2), 797-808, 2023 | 6 | 2023 |
| Geração de emulsões de petróleo A/O e O/A sem a adição de surfactante MB Fonseca, ML Pereira, MR Justiniano, RC Santana Latin American Journal of Energy Research 3 (1), 10-16, 2016 | 6 | 2016 |
| Resíduos sólidos do saneamento: processamento, reciclagem e disposição final AN Costa, AFS Costa, MO Marques, RC Santana, CV Andreoli | 6 | 2001 |
| Efeito da velocidade do processo de homogeneização nas propriedades de emulsões cosméticas VP Coutinho, DBSANA JÚNIOR, NGO Santos, CAS DA SILVA, ... The Journal of Engineering and Exact Sciences 4 (2), 0240-0245, 2018 | 5 | 2018 |
| Rheological and sensorial evaluation of fruit nectar with chia mucilage ACC Soares, MBFB Tavares, EPM Ortega, MCTR Vidigal, ... International Journal of Gastronomy and Food Science 35, 100849, 2024 | 2 | 2024 |
| Evaluation of Cell Rupture Techniques for the Extraction of Proteins from the Microalgae Tetradesmus obliquus CAS da Silva, KVM Sibaja, S de Ramos Cizilio, JR Miranda Júnior, ... Phycology 4 (1), 87-103, 2024 | 2 | 2024 |
| Crude oil-in-water emulsification using solid particle for pipeline transportation GO Pena, CAS Silva, RC Santana The Journal of Engineering and Exact Sciences 4 (1), 0059-0064, 2018 | 2 | 2018 |
