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Louise Emy Kurozawa

Universidade Estadual de Campinas

32H指数
128论文数
3.0K被引数
收录论文 51
发表时间
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Effect of food thickener on the structural and rheological properties of fermented milk and soy beverage powders and rehydrated beverages食品增稠剂对发酵乳和豆奶饮料粉及其再水化饮料的结构和流变特性的影响
errPowder Technology
IF4.6
err2026-09-30
err0
PREAI
errUeda, Jonata Massao; Ferreira, Matheus Alves; Morales, Patricia; Kurozawa, Louise Emy; Carocho, Marcio; Heleno, Sandrina A.
err分享
err收藏
Carob seed protein hydrolysates combined with pectin protect microencapsulated linseed oil against oxidative degradation while maintaining in vitro lipolysis洋槐豆种子蛋白水解物与果胶结合可保护微胶囊化亚麻籽油免受氧化降解，同时保持体外脂肪酶解
errFood Research International
IF8
err2026-09-24
err0
errOAAI
errPedro Renann Lopes de França; Lucie Ribourg-Birault; Sophie Laurent; Alice Kermarrec; Rosiane Lopes Cunha; Sébastien Marze; Louise Emy Kurozawa; Anne Meynier; Claire Berton-Carabin
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Tailoring wall material composition to improve volatile compound retention in spray-dried microparticles of smoke flavoring通过调控壁材组成提高烟用香精喷雾干燥微颗粒中挥发性化合物的保留
errPowder Technology
IF4.6
err2026-07-01
err0
PREAI
errdos Santos, Luiz Gustavo; Moreira, Rafael Chelala; Bicas, Juliano Lemos; Kurozawa, Louise Emy
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err收藏
Improvement of barrier properties of spray dried microparticles of iron and ascorbic acid by fluidized bed coating通过流化床包衣改善喷雾干燥铁和抗坏血酸微粒的阻隔性能
errInnovative Food Science & Emerging Technologies
IF6.8
err2025-10-03
err0
PREAI
errM.A. Ferreira; R.F. Nascimento; A.C. Conti; L.E. Kurozawa
err分享
err收藏
Assessment of the protective potential of coated microparticles in a fluidized bed against the simulated digestion评估涂层微粒子在流化床中抵抗模拟消化的保护潜力
errFOOD RESEARCH INTERNATIONAL
IF8
err2025-05-01
err0
PREAI
errNascimento, Raul Favaro; de Franca, Pedro Renann Lopes; Ferreira, Matheus Alves; Kurozawa, Louise Emy
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Microencapsulated phenolic compounds from organic coffee husk: Impacts on human gut microbiota and in vitro prebiotic potential微胶囊化有机咖啡壳酚类化合物：对人类肠道微生物群及体外益生元潜力的影响
errFOOD RESEARCH INTERNATIONAL
IF8
err2025-02-01
err0
PREAI
errSilva, Gezaildo Santos; Moreira, Flavia Izabely Nunes; de Albuquerque, Thatyane Mariano Rodrigues; Abreu, Thaianaly Leite; de Souza, Eike Guilherme Torres; da Silva, Layane Rosa; Marques, Antonia Dayane Jenyffer de Farias; Galvao, Mercia de Sousa; Lima, Marcos dos Santos; de Souza, Evandro Leite; Madruga, Marta Suely; Kurozawa, Louise Emy; Bezerra, Taliana Kenia Alencar
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Improvement in the oxidative stability of microencapsulated linseed oil using carob protein hydrolysates and multilayer emulsions
errFOOD RESEARCH INTERNATIONAL
IF8
err2024-12-01
err0
PREAI
errde Franca, Pedro Renann Lopes; Gontijo, Larissa Torres; Nascimento, Raul Favaro; Cunha, Rosiane Lopes; Kurozawa, Louise Emy
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Biotransformation of free-range chicken feather into functional protein hydrolysates using microwave alkaline pretreatment
errFOOD BIOSCIENCE
IF5.9
err2024-06-01
err2
PREAI
errSantos, Miriane Moreira Fernandes; Grisi, Cristiani Viegas Branda; Souza, Eike Guilherme Torres de; Lima, Josue de Morais; Ferreira, Valquiria Cardoso da Silva; Kurozawa, Louise Emy; Madruga, Marta Suely; da Silva, Fabio Anderson Pereira
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Compositional aspect and mechanism of surface formation of spray-dried microparticles with surface-active rice protein hydrolysates
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2024-06-01
err4
PREAI
errGomes, Matheus Henrique Gouveia; Kurozawa, Louise Emy
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Microencapsulation of linseed oil in multilayer emulsions stabilized by carob protein hydrolysate and pectin
errFOOD HYDROCOLLOIDS
IF12.4
err2024-05-01
err2
PREAI
errde Franca, Pedro Renann Lopes; Gomes, Matheus Henrique Gouveia; Nascimento, Raul Favaro; Cunha, Rosiane Lopes; Kurozawa, Louise Emy
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Enzymatic hydrolysis improves the encapsulation properties of rice bran protein by increasing retention of anthocyanins in microparticles of grape juice
errFOOD RESEARCH INTERNATIONAL
IF8
err2024-03-01
err9
PREAI
errAlmeida, Rafael Fernandes; Gomes, Matheus Henrique Gouveia; Kurozawa, Louise Emy
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A physicochemical evaluation of ossein-hydroxyapatite within the bovine bone matrix revealed demineralization and making type I collagen available as a result of processing and solubilization by acids
errJOURNAL OF FOOD SCIENCE
IF3.4
err2024-02-11
err0
PREAI
errBiancardi, Vanessa Ricas; Ferreira, Marcus Vinicius da Silva; Bigansolli, Antonio Renato; de Freitas, Karine Moura; Zonta, Everaldo; Barbosa, Maria Ivone Martins Jacintho; Kurozawa, Louise Emy; Barbosa Junior, Jose Lucena
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Microencapsulation of organic coffee husk polyphenols: Effects on release, bioaccessibility, and antioxidant capacity of phenolics in a simulated gastrointestinal tract
errFOOD CHEMISTRY
IF9.8
err2024-02-01
err11
PREAI
errSilva, Gezaildo Santos; Gomes, Matheus Henrique Gouveia; de Carvalho, Leila Moreira; Abreu, Thaianaly Leite; Lima, Marcos dos Santos; Madruga, Marta Suely; Kurozawa, Louise Emy; Bezerra, Taliana Kenia Alencar
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Rice bran protein increases the retention of anthocyanins by acting as an encapsulating agent in the spray drying of grape juice
errFOOD RESEARCH INTERNATIONAL
IF8
err2023-10-01
err13
errOAAI
errAlmeida, Rafael Fernandes; Gomes, Matheus Henrique Gouveia; Kurozawa, Louise Emy
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Novel Brazilian hop (Humulus lupulus L.) extracts through supercritical CO2 extraction: Enhancing hop processing for greater sustainability
errFOOD RESEARCH INTERNATIONAL
IF8
err2023-10-01
err4
PREAI
errPinto, Mariana Barreto Carvalhal; Vardanega, Renata; Nathia-Neves, Grazielle; de Franca, Pedro Renann Lopes; Kurozawa, Louise Emy; Meireles, Maria Angela A.; Schmidt, Flavio Luis
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Performance of rice protein hydrolysates as a stabilizing agent on oil-in-water emulsions大米蛋白水解物作为水包油乳液稳定剂的性能
errFOOD RESEARCH INTERNATIONAL
IF8
err2023-10-01
err14
PREAI
errGomes, Matheus Henrique Gouveia; Kurozawa, Louise Emy
err分享
err收藏
Influence of ohmic heating on lentil protein structure and protein-pectin interactions
errINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
IF6.8
err2023-07-01
err13
PREAI
errMiranda, Cristiane Grella; Rodrigues, Rui M.; Pereira, Ricardo N.; Speranza, Paula; Kurozawa, Louise Emy; Vicente, Antonio A.; Sato, Ana Carla Kawazoe
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Drying Kinetic and Bioactive Compounds of Okara Dried in Microwave-Assisted Rotating-Pulsed Fluidized Bed Dryer
errFOOD AND BIOPROCESS TECHNOLOGY
IF5.8
err2022-11-30
err3
PREAI
errLazarin, Renan Alex; Zanin, Rodolfo Campos; Ramos Silva, Mariah Benine; Ida, Elza Iouko; Berteli, Michele Nehemy; Kurozawa, Louise Emy
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Lentil protein: impact of different extraction methods on structural and functional properties
errHELIYON
IF3.6
err2022-11-01
err30
errOAAI
errMiranda, Cristiane Grella; Speranza, Paula; Kurozawa, Louise Emy; Sato, Ana Carla Kawazoe
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Potato protein: current review of structure, technological properties, and potential application on spray drying microencapsulation
errCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
IF8.8
err2022-02-11
err11
PREAI
errGalves, Cassia; Galli, Giovanni; Kurozawa, Louise
err分享
err收藏

研究方向

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合作学者
合作期刊
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Fereidoon Shahidi
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M
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H 指数: 72 · 论文数: 426
R
Rosiane Lopes Cunha
H 指数: 66 · 论文数: 356
P
Pedro Luiz Rosalen
H 指数: 65 · 论文数: 315
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