Oil in water emulsions stabilized by maillard conjugates of sodium caseinate-locust bean gum

Autor: Fernanda Yumi Ushikubo, Janaína Miranda Barbosa, Guilherme de Figueiredo Furtado, Rosiane Lopes da Cunha

Publikováno v: Repositório da Produção Científica e Intelectual da Unicamp
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP

Agradecimentos: The authors would like to thank the access to equipment and assistance provided by the National Institute of Science and Technology Photonics Applied to Cell Biology (INFABIC) at the State University of Campinas, INFABIC is co-founded

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::670fdcc7ab169e43875a23036a36fe7f
https://doi.org/10.1080/01932691.2018.1476152

Designing Food Structure Using Microfluidics

Autor: Davi Rocha Bernardes Oliveira, Fernanda Yumi Ushikubo, Mariano Michelon, Rosiane Lopes da Cunha

Publikováno v: Food Engineering Reviews. 7:393-416

Microfluidics is an emerging technology that can be employed as a powerful tool for designing structures in the food industry. Those structures can modify the texture and flavor perception in a food product or can be used as carrying vehicles for a w

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6e600d4cccc1e0e9c1d3a7058809cbaf
https://doi.org/10.1007/s12393-014-9100-0

Stability mechanisms of liquid water-in-oil emulsions

Autor: Fernanda Yumi Ushikubo, Rosiane Lopes da Cunha

Publikováno v: Food Hydrocolloids. 34:145-153

Although the stability of emulsions is widely discussed in the literature, most of them dealt with oil-in-water emulsions or water-in-oil systems with solid and semi-solid structures, which are easier to stabilize. In this study, the stability mechan

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0332f030d4fa3a350327f07243e711ec
https://doi.org/10.1016/j.foodhyd.2012.11.016

Microfiltration of umbu (Spondias tuberosa Arr. Cam.) juice using polypropylene membrane

Autor: Fernanda Yumi Ushikubo, Luiz Antonio Viotto, Anna Paula Watanabe

Publikováno v: Desalination. 200:549-551

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f3828dc446ad394b16d0400773dbdfea
https://doi.org/10.1016/j.desal.2006.03.431

Evaluation of permeate flux in microfiltration of Tamarind (Tamarindus indica L.) juice using polypropylene membrane

Autor: Luiz Antonio Viotto, Anna Paula Watanabe, Fernanda Yumi Ushikubo

Publikováno v: Desalination. 200:337-338

The fruit juice industry has presented a pro-duction increase. In this context, the membranetechnology has been successfully employed infruit juice clarification. A rising number of stud-ies evaluate the increase of yield and final prod-uct quality (

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::44f64a0af469807ec8ba40e6bfc84719
https://doi.org/10.1016/j.desal.2006.03.377