| Insights on physicochemical aspects of chitosan dispersion in aqueous solutions of acetic, glycolic, propionic or lactic acid L de Souza Soares, RB Perim, ES de Alvarenga, L de Moura Guimarães, ... International journal of biological macromolecules 128, 140-148, 2019 | 45 | 2019 |
| Effects of protein concentration during ultrasonic processing on physicochemical properties and techno-functionality of plant food proteins MH Omura, APH de Oliveira, L de Souza Soares, JS dos Reis Coimbra, ... Food Hydrocolloids 113, 106457, 2021 | 40 | 2021 |
| Rheological and physicochemical studies on emulsions formulated with chitosan previously dispersed in aqueous solutions of lactic acid L de Souza Soares, JT de Faria, ML Amorim, JM de Araújo, LA Minim, ... Food biophysics 12, 109-118, 2017 | 27 | 2017 |
| pH influence on the mechanisms of interaction between chitosan and ovalbumin: a multi-spectroscopic approach GL Milião, L de Souza Soares, DF Balbino, ÉAA Barbosa, GC Bressan, ... Food Hydrocolloids 123, 107137, 2022 | 23 | 2022 |
| Unconventional Food Plants: nutritional aspects and perspectives for industrial applications GL Milião, APH Oliveira, LS Soares, TR Arruda, ÉNR Vieira, ... Future Foods, 2022 | 23 | 2022 |
| Rheological properties of aqueous dispersions of xanthan gum containing different chloride salts are impacted by both sizes and net electric charges of the cations ZRN Galván, LS Soares, EAA Medeiros, NFF Soares, AM Ramos, ... Food biophysics 13, 186-197, 2018 | 23 | 2018 |
| Physicochemical aspects of chitosan dispersibility in acidic aqueous media: effects of the food acid counter-anion ML Amorim, GMD Ferreira, LS Soares, WAS Soares, AM Ramos, ... Food Biophysics 11, 388-399, 2016 | 20 | 2016 |
| Mixed starch/chitosan hydrogels: elastic properties as modelled through simulated annealing algorithm and their ability to strongly reduce yellow sunset (INS 110) release L de Souza Soares, BT Gomes, GL Milião, RA da Rocha, ... Carbohydrate Polymers 255, 117526, 2021 | 14 | 2021 |
| Chitosan dispersed in aqueous solutions of acetic, glycolic, propionic or lactic acid as a thickener/stabilizer agent of O/W emulsions produced by ultrasonic homogenization L de Souza Soares, GL Milião, B Tonole, GB de Souza, NFF Soares, ... Ultrasonics Sonochemistry 59, 104754, 2019 | 14 | 2019 |
| Aqueous solutions of glycolic, propionic, or lactic acid in substitution of acetic acid to prepare chitosan dispersions: a study based on rheological and physicochemical properties LS Soares, B Tonole, GL Milião, ÁVNC Teixeira, JSR Coimbra, ... Journal of Food Science and Technology 58, 1797-1807, 2021 | 5 | 2021 |
| Stabilizing properties of chia seed mucilage on dispersions and emulsions at different pHs LL Garcia e Silva, R Alves Bastos, GV Souza Lima, L de Souza Soares, ... Food Biophysics 17 (4), 568-574, 2022 | 4 | 2022 |
| Effects of the Cations Li+, Na+, K+, Mg2+, or Ca2+ on Physicochemical Properties of Xanthan Gum in Aqueous Medium – A view from Computational Molecular … ÉC Valente, MD Polêto, TV De Oliveira, LS Soares, JS dos Reis Coimbra, ... Food Biophysics 18 (1), 32-47, 2023 | 2 | 2023 |
| Bioactivity of Meliaceae, Amaryllidaceae, Solanaceae and Amaranthaceae plant aqueous extracts against the cattle tick Rhipicephalus microplus DAR Luns, LS Soares, NA Guedes, IVF Martins, JA Severi, AV Costa, ... Natural Product Research 36 (22), 5778-5782, 2022 | 1 | 2022 |
| Physical properties of UHT light cream: impact of the high-pressure homogenization and addition of hydrocolloids VN Paiva, L de Souza Soares, R Stephani, ÁAP Silva, AF de Carvalho, ... Journal of Dairy Research 88 (3), 343-350, 2021 | 1 | 2021 |
| Avaliação do potencial do quitosano como estabilizante de emulsões alimentares ácidas LS Soares | 1 | 2015 |
| Técnico-funcionalidade de quitosano em meios aquosos ácidos fluidos ou gelificados LS Soares Universidade Federal de Viçosa, 2019 | | 2019 |
| TECHNO-FUNCTIONALITY OF CHITOSAN IN AQUEOUS DISPERSIONS AND OIL-IN-WATER EMULSIONS CONTAINING LACTIC ACID LS Soares, ML Amorim, A Teixeira, JSR Coimbra, EB Oliveira | | |
Afonso Mota RamosProfessor Titular, Departamento de Tecnologia de Alimentos, Universidade Fedral de Viçosa-UFVDirección de correo verificada de ufv.br
