Hélia Harumi Sato

Universidade Estadual de Campinas

H指数:37

被引数:4,945

个人简介

暂无内容

教育背景

暂无内容

工作经历

暂无内容

荣誉奖项

暂无内容

Powdered jaboticaba peel and pequi oil: Effect on the encapsulation of L. reuteri by double emulsion-extrusion technique and evaluation of in vitro prebiotic effects

巴西梅粉果皮粉和pequi油：对采用双乳液-挤出技术包埋L. reuteri的影响及体外益生元效应评价

MICROBE

IF0

2025-09-010

OAAI

Stimuli-responsive, antioxidant, and antimicrobial hydrogels from poly[2-(dimethylamino)ethyl methacrylate] reinforced with cellulose nanocrystals and loaded with limonene oligomer

刺激响应性、抗氧化和抗菌水凝胶，由聚[2-(二甲氨基)乙基甲基丙烯酸酯]制备，并用纤维素纳米晶体增强和柠檬烯低聚物负载

International Journal of Biological Macromolecules

IF8.5

2025-08-200

PRE

Unlocking the potential of fish protein hydrolysates: Bioactive and technofunctional properties, applications, challenges, and future perspectives

解锁鱼蛋白水解物的潜力：生物活性与技技功能性特性、应用、挑战及未来展望

FOOD RESEARCH INTERNATIONAL

IF8

2025-05-270

PRE

Incorporation of Limonene Oligomers into Poly(itaconic acid)/Starch Blend Films for Antimicrobial and Antioxidant Packaging Applications

ACS SUSTAINABLE CHEMISTRY & ENGINEERING

IF7.3

2024-04-193

PRE

Advanced pectin-based films: Enhancing antioxidant, antibacterial, UV barrier, and physicochemical properties upon oligomeric limonene derivative incorporation

基于果胶的高级薄膜: 低聚柠檬烯衍生物掺入后增强抗氧化，抗菌，紫外线屏障和理化特性

FOOD HYDROCOLLOIDS

IF12.4

2024-04-016

PRE

Inhibitory effect of reuterin-producing Limosilactobacillus reuteri and edible alginate-konjac gum film against foodborne pathogens and spoilage microorganisms

FOOD BIOSCIENCE

IF5.9

2023-04-018

PRE

Evaluating different levels of papain as texture modifying agent in bovine meat loaf containing transglutaminase

MEAT SCIENCE

IF6.1

2023-04-017

OAAI

Improving the textural and nutritional properties in restructured meat loaf by adding fibers and papain designed for elderly

FOOD RESEARCH INTERNATIONAL

IF8

2023-03-018

PRE

Incorporation and influence of natural gums in an alginate matrix for Serratia plymuthica immobilization and isomaltulose production

FOOD RESEARCH INTERNATIONAL

IF8

2022-12-011

PRE

Isomaltulose: From origin to application and its beneficial properties - A bibliometric approach

异麦芽酮糖: 从起源到应用及其有益特性-文献计量学方法

FOOD RESEARCH INTERNATIONAL

IF8

2022-05-0112

OAAI

Sequential optimization strategy for the immobilization of Erwinia sp. D12 cells and the production of isomaltulose with high stability and prebiotic potential

BIOPROCESS AND BIOSYSTEMS ENGINEERING

IF3.6

2022-03-194

PRE

A new system of Erwinia sp. D12 cells immobilized in a matrix of alginate and algaroba gum (Prosopis juliflora): An efficient way to improve isomaltulose production

PROCESS BIOCHEMISTRY

IF4

2022-03-014

OAAI

Immobilization Techniques on Bioprocesses: Current Applications Regarding Enzymes, Microorganisms, and Essential Oils

生物过程的固定化技术: 有关酶，微生物和精油的当前应用

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2022-02-2218

PRE

Optimization of a water-in-oil emulsion containing Limosilactobacillus reuteri: Applicability of pequi oil as a continuous phase

CURRENT RESEARCH IN BIOTECHNOLOGY

IF4

2022-01-014

OAAI

Influence of edible coatings composed of alginate, galactomannans, cashew gum, and gelatin on the shelf- life of grape cultivar 'Italia': Physicochemical and bioactive properties

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-12-0122

OAAI

O-ATRP synthesized poly(β-pinene) blended with chitosan for antimicrobial and antioxidant bio-based films production

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2021-12-0126

OAAI

Lupin Protein Isolate Structure Diversity in Frozen-Cast Foams: Effects of Transglutaminases and Edible Fats

MOLECULES

IF4.6

2021-03-195

OAAI

Immobilization of Serratia plymuthica by ionic gelation and cross-linking with transglutaminase for the conversion of sucrose into isomaltulose

BIOPROCESS AND BIOSYSTEMS ENGINEERING

IF3.6

2021-02-0614

PREAI

Reuterin-producing Limosilactobacillus reuteri: Optimization of in situ reuterin production in alginate-based filmogenic solutions

CURRENT RESEARCH IN FOOD SCIENCE

IF7

2021-01-015

OAAI

Morphological and structural heterogeneity of solid gliadin food foams modified with transglutaminase and food grade dispersants

FOOD HYDROCOLLOIDS

IF12.4

2020-11-0122

PREAI

Hélia Harumi Sato

个人简介

教育背景

工作经历

荣誉奖项

研究方向