Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Talita A Comunian

Showing results (1-10 of 15) with videos related to

Pageof 2
Sort By:
Critical Reviews in Food Science and Nutrition|March 29, 2021
Advances of plant-based structured food delivery systems on the in vitro digestibility of bioactive compoundsTalita A Comunian, Stephan Drusch, André Brodkorb
Food Chemistry|September 30, 2017
Optimization of microcapsules shell structure to preserve labile compounds: A comparison between microfluidics and conventional homogenization methodRaheleh Ravanfar, Talita A Comunian, Robin Dando, et al.
Food Research International (Ottawa, Ont.)|March 28, 2018
Water-in-oil-in-water emulsion obtained by glass microfluidic device for protection and heat-triggered release of natural pigmentsTalita A Comunian, Raheleh Ravanfar, Samuel David Alcaine, 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.
Carbohydrate Polymers|August 21, 2022
The type of gum arabic affects interactions with soluble pea protein in complex coacervationTalita A Comunian, Artwin Archut, Laura G Gomez-Mascaraque, 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 Research International (Ottawa, Ont.)|May 17, 2024
Electrostatic spray drying: A new alternative for drying of complex coacervatesTalita A Comunian, Laura G Gómez-Mascaraque, Audrey Maudhuit, 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.)|May 19, 2024
Microencapsulation of flaxseed oil in pea protein-gum arabic complex coacervates delays lipid digestion in liquid yoghurtTalita A Comunian, Daniela Freitas, Gaetan Drouin, et al.
Food Chemistry|May 16, 2020
Influence of heated, unheated whey protein isolate and its combination with modified starch on improvement of encapsulated pomegranate seed oil oxidative stabilityTalita A Comunian, Gabriela Grassmann Roschel, Ana Gabriela da Silva Anthero, et al.
Pageof 2

Showing results (1-10 of 15) with videos related to

Sort By:
Pageof 2
Critical Reviews in Food Science and Nutrition|March 29, 2021
Advances of plant-based structured food delivery systems on the in vitro digestibility of bioactive compoundsTalita A Comunian, Stephan Drusch, André Brodkorb
Food Chemistry|September 30, 2017
Optimization of microcapsules shell structure to preserve labile compounds: A comparison between microfluidics and conventional homogenization methodRaheleh Ravanfar, Talita A Comunian, Robin Dando, et al.
Food Research International (Ottawa, Ont.)|March 28, 2018
Water-in-oil-in-water emulsion obtained by glass microfluidic device for protection and heat-triggered release of natural pigmentsTalita A Comunian, Raheleh Ravanfar, Samuel David Alcaine, 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.
Carbohydrate Polymers|August 21, 2022
The type of gum arabic affects interactions with soluble pea protein in complex coacervationTalita A Comunian, Artwin Archut, Laura G Gomez-Mascaraque, 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 Research International (Ottawa, Ont.)|May 17, 2024
Electrostatic spray drying: A new alternative for drying of complex coacervatesTalita A Comunian, Laura G Gómez-Mascaraque, Audrey Maudhuit, 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.)|May 19, 2024
Microencapsulation of flaxseed oil in pea protein-gum arabic complex coacervates delays lipid digestion in liquid yoghurtTalita A Comunian, Daniela Freitas, Gaetan Drouin, et al.
Food Chemistry|May 16, 2020
Influence of heated, unheated whey protein isolate and its combination with modified starch on improvement of encapsulated pomegranate seed oil oxidative stabilityTalita A Comunian, Gabriela Grassmann Roschel, Ana Gabriela da Silva Anthero, et al.
Pageof 2