| Effect of maltodextrin and gum arabic on water sorption and glass transition temperature of spray dried chicken meat hydrolysate protein LE Kurozawa, KJ Park, MD Hubinger Journal of Food Engineering 91 (2), 287-296, 2009 | 168 | 2009 |
| Glass transition phenomenon on shrinkage of papaya during convective drying LE Kurozawa, MD Hubinger, KJ Park Journal of Food Engineering 108 (1), 43-50, 2012 | 136 | 2012 |
| Influence of spray drying conditions on physicochemical properties of chicken meat powder LE Kurozawa, AG Morassi, AA Vanzo, KJ Park, MD Hubinger Drying Technology 27 (11), 1248-1257, 2009 | 135 | 2009 |
| Effect of carrier agents on the physicochemical properties of a spray dried chicken meat protein hydrolysate LE Kurozawa, KJ Park, MD Hubinger Journal of Food Engineering 94 (3-4), 326-333, 2009 | 134 | 2009 |
| Influence of the degree of hydrolysis and type of enzyme on antioxidant activity of okara protein hydrolysates MF Sbroggio, MS Montilha, VRG FIGUEIREDO, SR Georgetti, ... Food Science and Technology 36, 375-381, 2016 | 119 | 2016 |
| Hydrophilic food compounds encapsulation by ionic gelation LE Kurozawa, MD Hubinger Current Opinion in Food Science 15, 50-55, 2017 | 117 | 2017 |
| Ascorbic acid degradation of papaya during drying: Effect of process conditions and glass transition phenomenon LE Kurozawa, I Terng, MD Hubinger, KJ Park Journal of Food Engineering 123, 157-164, 2014 | 114 | 2014 |
| High internal phase emulsions (HIPE) using pea protein and different polysaccharides as stabilizers EM Velez-Erazo, K Bosqui, RS Rabelo, LE Kurozawa, MD Hubinger Food Hydrocolloids 105, 105775, 2020 | 109 | 2020 |
| Optimization of the enzymatic hydrolysis of chicken meat using response surface methodology LE Kurozawa, KJ Park, MD Hubinger Journal of Food Science 73 (5), C405-C412, 2008 | 109 | 2008 |
| Conversion/degradation of isoflavones and color alterations during the drying of okara MM Muliterno, D Rodrigues, FS de Lima, EI Ida, LE Kurozawa LWT 75, 512-519, 2017 | 108 | 2017 |
| Improvement of the functional and antioxidant properties of rice protein by enzymatic hydrolysis for the microencapsulation of linseed oil MHG Gomes, LE Kurozawa Journal of Food Engineering 267, 109761, 2020 | 102 | 2020 |
| Effect of osmotic dehydration on the drying kinetics and quality of cashew apple PM Azoubel, ÂA El-Aouar, RV Tonon, LE Kurozawa, GC Antonio, ... International Journal of Food Science and Technology 44 (5), 980-986, 2009 | 95 | 2009 |
| Influence of process conditions on the physicochemical properties of pequi powder produced by spray drying AA Santana, LE Kurozawa, RA de Oliveira, KJ Park Drying Technology 31 (7), 825-836, 2013 | 93 | 2013 |
| The effect of thermal treatment of whole soybean flour on the conversion of isoflavones and inactivation of trypsin inhibitors JC Andrade, JMG Mandarino, LE Kurozawa, EI Ida Food Chemistry 194, 1095-1101, 2016 | 83 | 2016 |
| Action of multi-enzyme complex on protein extraction to obtain a protein concentrate from okara VRG de Figueiredo, F Yamashita, ALL Vanzela, EI Ida, LE Kurozawa Journal of food science and technology 55, 1508-1517, 2018 | 74 | 2018 |
| Microencapsulation of grape seed oil by spray drying BR Böger, SR Georgetti, LE Kurozawa Food Science and Technology 38 (2), 263-270, 2018 | 69 | 2018 |
| Plant-based beverages: Ecofriendly technologies in the production process CB Penha, VDP Santos, P Speranza, LE Kurozawa Innovative Food Science & Emerging Technologies 72, 102760, 2021 | 67 | 2021 |
| Spray drying of babassu coconut milk using different carrier agents AA Santana, LGP Martin, RA de Oliveira, LE Kurozawa, KJ Park Drying technology 35 (1), 76-87, 2017 | 61 | 2017 |
| The effects of soybean soaking on grain properties and isoflavones loss FS de Lima, LE Kurozawa, EI Ida LWT-Food Science and Technology 59 (2), 1274-1282, 2014 | 59 | 2014 |
| Near-infrared spectroscopy as a rapid method for evaluation physicochemical changes of stored soybeans CHV Bazoni, EI Ida, DF Barbin, LE Kurozawa Journal of Stored Products Research 73, 1-6, 2017 | 54 | 2017 |
