Edwin Elard Garcia Rojas

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Clitor Junior fernandes de souzaP.hDVerificeret mail på usp.br
Luis Antonio MinimUniversidade Federal de ViçosaVerificeret mail på ufv.br
Mario Geraldo de CarvalhoProfessor de Química, Química de Produtos Naturais, universidade federal rural do rio de janeirioVerificeret mail på ufrrj.br
Lívia Pinto Heckert BastosVerificeret mail på ufrrj.br
Augusto Bene Tomé ConstantinoDocente, Universidade ZambezeVerificeret mail på uzambeze.ac.mz
eduardo basílio de oliveiraUniversidade Federal de ViçosaVerificeret mail på ufv.br
Carlos W. Piler CarvalhoEmbrapa Food TechnolgyVerificeret mail på embrapa.br
Luis Henrique Mendes da SilvaProfessor de Físico-química, Universidade Federal de ViçosaVerificeret mail på ufv.br
Marcos Flavio De CamposProfessor do Depto de Engenharia Mecanica VEM - Volta Redonda, Universidade Federal Fluminense Verificeret mail på id.uff.br
Sérgio Henriques SaraivaUFESVerificeret mail på ufes.br
José Fernando Mourão CavalcanteProfessor Associado, na área de Microbiologia de Lácteos - Universidade Estadual do CearáVerificeret mail på uece.br
Carmen Sílvia Favaro-TrindadeAssociate Professor at Universidade de São PauloVerificeret mail på usp.br
Andresa Viana RamosUniversidade Federal do Rio de JaneiroVerificeret mail på pent.coppe.ufrj.br
Ana Lúcia GabasProfessora Associada da Universidade de São PauloVerificeret mail på usp.br
Wilmer Edgard Luera PeñaProfessor do Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, BrasilVerificeret mail på ufv.br
Marcelle Santana de AraujoUniversidade Federal Rural do SemiaridoVerificeret mail på ufersa.edu.br
Jose Adilson De CastroProfessor do Departamento de Engenharia Mecanica -VEM -PPGEM e PGMECVerificeret mail på id.uff.br
Luiza Helena Meller da SilvaUniversidade Federal do ParáVerificeret mail på ufpa.br
Kelly FranciscoProfa. Dra. de Química, Universidade Federal de São CarlosVerificeret mail på cca.ufscar.br
Veronica Caladouniversidade federal do rio de janeiroVerificeret mail på eq.ufrj.br

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Edwin Elard Garcia Rojas

Universidade Federal Fluminense

Verificeret mail på id.uff.br - Startside

Ciencia e Tecnologia de Alimentos


Titel Sortér efter henvisninger Sortér efter årstal Sortér efter titel	Citeret af Citeret af	År
Food protein-polysaccharide conjugates obtained via the Maillard reaction: A review FC De Oliveira, JSR Coimbra, EB De Oliveira, ADG Zuñiga, EEG Rojas Critical reviews in food science and nutrition 56 (7), 1108-1125, 2016	634	2016
Encapsulation of black pepper (Piper nigrum L.) essential oil with gelatin and sodium alginate by complex coacervation LPH Bastos, J Vicente, CHC dos Santos, MG de Carvalho, ... Food Hydrocolloids 102, 105605, 2020	169	2020
Interpolymeric complexing between egg white proteins and xanthan gum: Effect of salt and protein/polysaccharide ratio CJF Souza, EE Garcia-Rojas Food Hydrocolloids 66, 268-275, 2017	158	2017
Thermophysical properties of cotton, canola, sunflower and soybean oils as a function of temperature EEG Rojas, JSR Coimbra, J Telis-Romero International journal of food properties 16 (7), 1620-1629, 2013	129	2013
Solubility and density of egg white proteins: Effect of pH and saline concentration FF Machado, JSR Coimbra, EEG Rojas, LA Minim, FC Oliveira, ... LWT-food Science and Technology 40 (7), 1304-1307, 2007	115	2007
Density, heat capacity and thermal conductivity of liquid egg products JSR Coimbra, AL Gabas, LA Minim, EEG Rojas, VRN Telis, ... Journal of food engineering 74 (2), 186-190, 2006	102	2006
Effects of salt and protein concentrations on the association and dissociation of ovalbumin-pectin complexes CJF Souza, EE Garcia-Rojas Food Hydrocolloids 47, 124-129, 2015	98	2015
Processamento do queijo coalho regional empregando leite pasteurizado e cultura lática endógena JFM Cavalcante, NJ Andrade, MM Furtado, CLLF Ferreira, CLO Pinto, ... Food Science and Technology 27, 205-214, 2007	87	2007
Complex coacervates obtained from lactoferrin and gum arabic: Formation and characterization ES Gulão, CJF de Souza, FAS da Silva, JSR Coimbra, EE Garcia-Rojas Food Research International 65, 367-374, 2014	77	2014
Microencapsulation of sacha inchi oil (Plukenetia volubilis L.) using complex coacervation: Formation and structural characterization B da Silva Soares, RP Siqueira, MG de Carvalho, J Vicente, ... Food chemistry 298, 125045, 2019	75	2019
Partitioning of glycomacropeptide in aqueous two-phase systems CAS Da Silva, JSR Coimbra, EEG Rojas, JAC Teixeira Process Biochemistry 44 (11), 1213-1216, 2009	74	2009
Formation and characterization of the complex coacervates obtained between lactoferrin and sodium alginate LPH Bastos, CWP de Carvalho, EE Garcia-Rojas International journal of biological macromolecules 120, 332-338, 2018	72	2018
Carboxymethyl tara gum-lactoferrin complex coacervates as carriers for vitamin D3: Encapsulation and controlled release MB Santos, MG de Carvalho, EE Garcia-Rojas Food Hydrocolloids 112, 106347, 2021	71	2021
Encapsulation of the black pepper (Piper nigrum L.) essential oil by lactoferrin-sodium alginate complex coacervates: Structural characterization and simulated gastrointestinal … LPH Bastos, CHC Dos Santos, MG de Carvalho, EE Garcia-Rojas Food chemistry 316, 126345, 2020	65	2020
Density and kinematic viscosity of pectin aqueous solution GC Guimaraes, MC Coelho Júnior, EE Garcia Rojas Journal of Chemical & Engineering Data 54 (2), 662-667, 2009	65	2009
Fatty acids profile of Sacha Inchi oil and blends by 1H NMR and GC–FID J Vicente, MG de Carvalho, EE Garcia-Rojas Food Chemistry 181, 215-221, 2015	60	2015
Physicochemical, thermal and rheological properties of synthesized carboxymethyl tara gum (Caesalpinia spinosa) MB Santos, CHC Dos Santos, MG de Carvalho, CWP de Carvalho, ... International journal of biological macromolecules 134, 595-603, 2019	58	2019
Interpolymer complexation of egg white proteins and carrageenan: Phase behavior, thermodynamics and rheological properties CJF Souza, CSF Souza, LPH Bastos, EE Garcia-Rojas International journal of biological macromolecules 109, 467-475, 2018	58	2018
Modifications of physicochemical and functional properties of amaranth protein isolate (Amaranthus cruentus BRS Alegria) treated with high-intensity ultrasound ABT Constantino, EE Garcia-Rojas Journal of Cereal Science 95, 103076, 2020	57	2020
Heteroprotein complex formation of bovine serum albumin and lysozyme: Structure and thermal stability MB Santos, CWP de Carvalho, EE Garcia-Rojas Food Hydrocolloids 74, 267-274, 2018	55	2018

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