Talita A. Comunian
Campinas, SP 13083862, Brazil
Last Updated: 09/26/2026
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Found 20 publications
Microencapsulation of flaxseed oil in pea protein-gum arabic complex coacervates delays lipid digestion in liquid yoghurt.
Journal: Food research international (Ottawa, Ont.)
Published: December 03, 2023
Electrostatic spray drying: A new alternative for drying of complex coacervates.
Journal: Food research international (Ottawa, Ont.)
Published: November 27, 2023
The type of gum arabic affects interactions with soluble pea protein in complex coacervation.
Journal: Carbohydrate polymers
Published: February 05, 2022
Advances of plant-based structured food delivery systems on the in vitro digestibility of bioactive compounds.
Journal: Critical reviews in food science and nutrition
Published: March 29, 2021
Protection and controlled release of vitamin C by different micro/nanocarriers.
Journal: Critical reviews in food science and nutrition
Published: December 22, 2020
Effect of chia oil and pea protein content on stability of emulsions obtained by ultrasound and powder production by spray drying.
Journal: Journal of food science and technology
Published: September 10, 2020
Maillard conjugates from spent brewer's yeast by-product as an innovative encapsulating material.
Journal: Food research international (Ottawa, Ont.)
Published: January 03, 2020
Influence of heated, unheated whey protein isolate and its combination with modified starch on improvement of encapsulated pomegranate seed oil oxidative stability.
Journal: Food chemistry
Published: November 01, 2019
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.
Journal: Food research international (Ottawa, Ont.)
Published: October 11, 2019
Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying: Use of heated and unheated whey protein isolates as emulsifiers.
Journal: Food research international (Ottawa, Ont.)
Published: February 10, 2019
Echium oil with oxidative stability increased by emulsion preparation in the presence of the phenolic compound sinapic acid followed by dehydration by spray and freeze drying processes.
Journal: Journal of food science and technology
Published: November 26, 2018
Microencapsulation of lactase by W/O/W emulsion followed by complex coacervation: Effects of enzyme source, addition of potassium and core to shell ratio on encapsulation efficiency, stability and kinetics of release.
Journal: Food research international (Ottawa, Ont.)
Published: October 15, 2018
Last Updated: 09/26/2026