| 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 |
Clitor Junior fernandes de souzaP.hDVerified email at usp.br