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Carmen S Favaro-Trindade

Showing results (1-10 of 21) with videos related to

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Food Research International (Ottawa, Ont.)|November 17, 2019
Improving stability of vitamin B12 (Cyanocobalamin) using microencapsulation by spray chilling techniqueMarcella Chalella Mazzocato, Marcelo Thomazini, Carmen S Favaro-Trindade
Food Chemistry|October 14, 2014
Microencapsulation of xylitol by double emulsion followed by complex coacervationMilla G Santos, Fernanda T Bozza, Marcelo Thomazini, et al.
Food Chemistry|January 22, 2014
Fabrication of solid lipid microcapsules containing ascorbic acid using a microfluidic techniqueTalita A Comunian, Alireza Abbaspourrad, Carmen S Favaro-Trindade, et al.
Food Research International (Ottawa, Ont.)|March 12, 2020
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 emulsifiersTalita Aline Comunian, Marluci P Silva, Izabel Cristina Freitas Moraes, et al.
Food Research International (Ottawa, Ont.)|May 22, 2019
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 releaseClitor J F Souza, Talita A Comunian, Márcia G C Kasemodel, et al.
Food Chemistry|February 5, 2022
Profile and content of isoflavones on flaked and extruded soybeans and okara submitted to different drying methodsRafaela T Privatti, Maria C Capellini, Marcelo Thomazini, et al.
Food Chemistry|May 23, 2017
Improving oxidative stability of echium oil emulsions fabricated by Microfluidics: Effect of ionic gelation and phenolic compoundsTalita A Comunian, Raheleh Ravanfar, Inar Alves de Castro, et al.
Food Research International (Ottawa, Ont.)|April 30, 2017
Production and structural characterization of solid lipid microparticles loaded with soybean protein hydrolysateMariana O Salvim, Marcelo Thomazini, Fernanda P Pelaquim, et al.
Foods (Basel, Switzerland)|May 14, 2025
Production of Vitamin D3-Fortified Plant-Based Meat Analogs Through High-Moisture ExtrusionLorena S Pinho, Ramon P Brexó, Tatielly de J Costa, et al.
Food Chemistry|February 27, 2018
Enhancing stability of echium seed oil and beta-sitosterol by their coencapsulation by complex coacervation using different combinations of wall materials and crosslinkersTalita A Comunian, Marina Nogueira, Bianca Scolaro, et al.
Pageof 3

Showing results (1-10 of 21) with videos related to

Sort By:
Pageof 3
Food Research International (Ottawa, Ont.)|November 17, 2019
Improving stability of vitamin B12 (Cyanocobalamin) using microencapsulation by spray chilling techniqueMarcella Chalella Mazzocato, Marcelo Thomazini, Carmen S Favaro-Trindade
Food Chemistry|October 14, 2014
Microencapsulation of xylitol by double emulsion followed by complex coacervationMilla G Santos, Fernanda T Bozza, Marcelo Thomazini, et al.
Food Chemistry|January 22, 2014
Fabrication of solid lipid microcapsules containing ascorbic acid using a microfluidic techniqueTalita A Comunian, Alireza Abbaspourrad, Carmen S Favaro-Trindade, et al.
Food Research International (Ottawa, Ont.)|March 12, 2020
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 emulsifiersTalita Aline Comunian, Marluci P Silva, Izabel Cristina Freitas Moraes, et al.
Food Research International (Ottawa, Ont.)|May 22, 2019
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 releaseClitor J F Souza, Talita A Comunian, Márcia G C Kasemodel, et al.
Food Chemistry|February 5, 2022
Profile and content of isoflavones on flaked and extruded soybeans and okara submitted to different drying methodsRafaela T Privatti, Maria C Capellini, Marcelo Thomazini, et al.
Food Chemistry|May 23, 2017
Improving oxidative stability of echium oil emulsions fabricated by Microfluidics: Effect of ionic gelation and phenolic compoundsTalita A Comunian, Raheleh Ravanfar, Inar Alves de Castro, et al.
Food Research International (Ottawa, Ont.)|April 30, 2017
Production and structural characterization of solid lipid microparticles loaded with soybean protein hydrolysateMariana O Salvim, Marcelo Thomazini, Fernanda P Pelaquim, et al.
Foods (Basel, Switzerland)|May 14, 2025
Production of Vitamin D3-Fortified Plant-Based Meat Analogs Through High-Moisture ExtrusionLorena S Pinho, Ramon P Brexó, Tatielly de J Costa, et al.
Food Chemistry|February 27, 2018
Enhancing stability of echium seed oil and beta-sitosterol by their coencapsulation by complex coacervation using different combinations of wall materials and crosslinkersTalita A Comunian, Marina Nogueira, Bianca Scolaro, et al.
Pageof 3