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T

Talita A. Comunian

Teagasc

H指数:27

被引数:2,230

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Plant Proteins as Emulsifiers in the Food Industry: Research Progress, Current Challenges and Future Trends

植物蛋白作为食品工业中的乳化剂：研究进展、当前挑战和未来趋势

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

IF2.4

2025-11-010

OAAI

Physicochemical and simulated gastric digestion properties of A1/A1, A1/ A2 and A2/A2 yoghurts

A1/A1，A1/ A2和A2/A2酸奶的理化和模拟胃消化特性

FOOD HYDROCOLLOIDS

IF12.4

2024-12-011

PRE

Microencapsulation of flaxseed oil in pea protein-gum arabic complex coacervates delays lipid digestion in liquid yoghurt

FOOD RESEARCH INTERNATIONAL

IF8

2024-07-010

PRE

Electrostatic spray drying: A new alternative for drying of complex coacervates

FOOD RESEARCH INTERNATIONAL

IF8

2024-05-014

PRE

Semi-dynamic in vitro digestion of sourdough bread enriched with flaxseed oil coacervates

FOOD STRUCTURE-NETHERLANDS

IF5.9

2024-04-013

PRE

The type of gum arabic affects interactions with soluble pea protein in complex coacervation

CARBOHYDRATE POLYMERS

IF12.5

2022-11-0113

OA

Physicochemical Properties of Capsicum Oleoresin Emulsions Stabilized by Gum Arabic, OSA-Modified Corn Starch, and Modified Malt

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2022-01-276

PRE

Advances of plant-based structured food delivery systems on the in vitro digestibility of bioactive compounds

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2021-03-2716

OAAI

The use of food by-products as a novel for functional foods: Their use as ingredients and for the encapsulation process

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2021-02-0196

PREAI

Barley Malt Esterification after Ultrasound and Stearic Acid Treatment: Characterization and Use as Stabilizing Agent in Oil-in-Water Emulsions

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2021-01-115

PREAI

Protection and controlled release of vitamin C by different micro/nanocarriers

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2020-12-2246

PREAI

Influence of heated, unheated whey protein isolate and its combination with modified starch on improvement of encapsulated pomegranate seed oil oxidative stability

IF9.8

2020-10-0123

PRE

Maillard conjugates from spent brewer's yeast by-product as an innovative encapsulating material

FOOD RESEARCH INTERNATIONAL

IF8

2020-10-0131

OAAI

Microencapsulation as a tool to producing an extruded functional food

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-06-0116

PREAI

Complex coacervates of cashew gum and gelatin as carriers of green coffee oil: The effect of microcapsule application on the rheological and sensorial quality of a fruit juice

腰果胶和明胶的复合凝聚层作为绿咖啡油的载体: 微胶囊应用对果汁的流变和感官品质的影响

FOOD RESEARCH INTERNATIONAL

IF8

2020-05-0132

PREAI

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 emulsifiers

FOOD RESEARCH INTERNATIONAL

IF8

2020-04-0125

PREAI

Encapsulation of Pomegranate Seed Oil by Emulsification Followed by Spray Drying: Evaluation of Different Biopolymers and Their Effect on Particle Properties

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2019-11-2564

PREAI

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 release

FOOD RESEARCH INTERNATIONAL

IF8

2019-07-0124

PREAI

Thermoresponsive, water-dispersible microcapsules with a lipid-polysaccharide shell to protect heat-sensitive colorants

FOOD HYDROCOLLOIDS

IF12.4

2018-08-0120

PREAI

Physico-Chemical Properties, Stability, and Potential Food Applications of Shrimp Lipid Extract Encapsulated by Complex Coacervation

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2018-06-0830

PREAI