Properties of gelatin-based films with added ethanol–propolis extract
2012 · LWT · 164 citations
https://doi.org/10.1016/j.lwt.2012.10.013
P
Paulo José do Amaral Sobral
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Paulo José do Amaral Sobral is an academic researcher from Universidade de São Paulo. The author has contributed to research in topics: Nanocomposite Films for Food Packaging & Microencapsulation and Drying Processes & Meat and Animal Product Quality. The author has an h-index of 67, co-authored 300 publications.
ORCID: 0000-0002-3913-3172Papers by this author
worksDevelopment, Characterization, and Stability of O/W Pepper Nanoemulsions Produced by High-Pressure Homogenization
2017 · Food and Bioprocess Technology · 104 citations
https://doi.org/10.1007/s11947-017-2016-y
Spice oleoresins as value-added ingredient for food industry: Recent advances and perspectives.
2022 · Trends in Food Science & Technology · 53 citations
https://doi.org/10.1016/j.tifs.2022.02.010
Nanocomposite-forming solutions based on cassava starch and laponite: Viscoelastic and rheological characterization
2015 · Journal of Food Engineering · 34 citations
https://doi.org/10.1016/j.jfoodeng.2015.06.006
Delivering β-carotene from O/W emulsion-based systems: Influence of phase ratio and carrier lipid composition
2023 · Food Hydrocolloids for Health · 19 citations
https://doi.org/10.1016/j.fhfh.2023.100125
Comparative Study of Cinnamon and Paprika Oleoresins Encapsulated by Spray Chilling and Particles from Gas Saturated Solutions Techniques: Evaluation of Physical Characteristics and Oleoresins Release in Food Simulated Media
2023 · Food and Bioprocess Technology · 12 citations
https://doi.org/10.1007/s11947-023-03058-5
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