| Food protein-polysaccharide conjugates obtained via the Maillard reaction: A review FC de Oliveira, JSR Coimbra, EB de Oliveira, ADG Zuñiga, EEG Rojas Critical reviews in food science and nutrition 56 (7), 1108-1125, 2016 | 561 | 2016 |
| Interpolymeric complexing between egg white proteins and xanthan gum: Effect of salt and protein/polysaccharide ratio CJF Souza, EE Garcia-Rojas Food Hydrocolloids 66, 268-275, 2017 | 134 | 2017 |
| Encapsulation of black pepper (Piper nigrum L.) essential oil with gelatin and sodium alginate by complex coacervation LPH Bastos, J Vicente, CHC dos Santos, MG de Carvalho, ... Food Hydrocolloids 102, 105605, 2020 | 131 | 2020 |
| Thermophysical properties of cotton, canola, sunflower and soybean oils as a function of temperature EEG Rojas, JSR Coimbra, J Telis-Romero International journal of food properties 16 (7), 1620-1629, 2013 | 112 | 2013 |
| Solubility and density of egg white proteins: Effect of pH and saline concentration FF Machado, JSR Coimbra, EEG Rojas, LA Minim, FC Oliveira, ... LWT-food Science and Technology 40 (7), 1304-1307, 2007 | 111 | 2007 |
| Density, heat capacity and thermal conductivity of liquid egg products JSR Coimbra, AL Gabas, LA Minim, EEG Rojas, VRN Telis, ... Journal of food engineering 74 (2), 186-190, 2006 | 97 | 2006 |
| Effects of salt and protein concentrations on the association and dissociation of ovalbumin-pectin complexes CJF Souza, EE Garcia-Rojas Food Hydrocolloids 47, 124-129, 2015 | 92 | 2015 |
| Processamento do queijo coalho regional empregando leite pasteurizado e cultura lática endógena JFM Cavalcante, NJ Andrade, MM Furtado, CLLF Ferreira, CLO Pinto, ... Food Science and Technology 27, 205-214, 2007 | 87 | 2007 |
| Partitioning of glycomacropeptide in aqueous two-phase systems CAS Da Silva, JSR Coimbra, EEG Rojas, JAC Teixeira Process Biochemistry 44 (11), 1213-1216, 2009 | 73 | 2009 |
| Complex coacervates obtained from lactoferrin and gum arabic: Formation and characterization ES Gulão, CJF de Souza, FAS da Silva, JSR Coimbra, EE Garcia-Rojas Food research international 65, 367-374, 2014 | 70 | 2014 |
| Microencapsulation of sacha inchi oil (Plukenetia volubilis L.) using complex coacervation: Formation and structural characterization B da Silva Soares, RP Siqueira, MG de Carvalho, J Vicente, ... Food chemistry 298, 125045, 2019 | 64 | 2019 |
| Density and kinematic viscosity of pectin aqueous solution GC Guimaraes, MC Coelho Júnior, EE Garcia Rojas Journal of Chemical & Engineering Data 54 (2), 662-667, 2009 | 64 | 2009 |
| Carboxymethyl tara gum-lactoferrin complex coacervates as carriers for vitamin D3: Encapsulation and controlled release MB Santos, MG de Carvalho, EE Garcia-Rojas Food Hydrocolloids 112, 106347, 2021 | 60 | 2021 |
| Formation and characterization of the complex coacervates obtained between lactoferrin and sodium alginate LPH Bastos, CWP de Carvalho, EE Garcia-Rojas International journal of biological macromolecules 120, 332-338, 2018 | 59 | 2018 |
| Encapsulation of the black pepper (Piper nigrum L.) essential oil by lactoferrin-sodium alginate complex coacervates: Structural characterization and simulated gastrointestinal … LPH Bastos, CHC Dos Santos, MG de Carvalho, EE Garcia-Rojas Food chemistry 316, 126345, 2020 | 55 | 2020 |
| Fatty acids profile of Sacha Inchi oil and blends by 1H NMR and GC–FID J Vicente, MG de Carvalho, EE Garcia-Rojas Food Chemistry 181, 215-221, 2015 | 54 | 2015 |
| Partitioning of caseinomacropeptide in aqueous two-phase systems CAS da Silva, JSR Coimbra, EEG Rojas, LA Minim, LHM da Silva Journal of Chromatography B 858 (1-2), 205-210, 2007 | 54 | 2007 |
| Effect of pH and salt concentration on the solubility and density of egg yolk and plasma egg yolk SS Rita de Cássia, JSR Coimbra, EEG Rojas, LA Minim, FC Oliveira, ... LWT-Food Science and Technology 40 (7), 1253-1258, 2007 | 53 | 2007 |
| Interpolymer complexation of egg white proteins and carrageenan: Phase behavior, thermodynamics and rheological properties CJF Souza, CSF Souza, LPH Bastos, EE Garcia-Rojas International journal of biological macromolecules 109, 467-475, 2018 | 52 | 2018 |
| Physicochemical, thermal and rheological properties of synthesized carboxymethyl tara gum (Caesalpinia spinosa) MB Santos, CHC Dos Santos, MG de Carvalho, CWP de Carvalho, ... International journal of biological macromolecules 134, 595-603, 2019 | 51 | 2019 |
Luis Antonio MinimUniversidade Federal de ViçosaVerified email at ufv.br
