| 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 | 133 | 2020 |
| 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 | 56 | 2020 |
| 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 |
| Complex coacervates of β-lactoglobulin/sodium alginate for the microencapsulation of black pepper (Piper nigrum L.) essential oil: Simulated gastrointestinal conditions and … LPH Bastos, B de Sá Costa, RP Siqueira, EE Garcia-Rojas International Journal of Biological Macromolecules 160, 861-870, 2020 | 34 | 2020 |
| Effect of xanthan gum or pectin addition on Sacha Inchi oil-in-water emulsions stabilized by ovalbumin or tween 80: Droplet size distribution, rheological behavior and stability J Vicente, LJB Pereira, LPH Bastos, MG de Carvalho, EE Garcia-Rojas International journal of biological macromolecules 120, 339-345, 2018 | 30 | 2018 |
| Encapsulation of sacha inchi oil in complex coacervates formed by carboxymethylcellulose and lactoferrin for controlled release of β-carotene AEG Barbosa, ABT Constantino, LPH Bastos, EE Garcia-Rojas Food Hydrocolloids for Health 2, 100047, 2022 | 17 | 2022 |
| Complex coacervates formed between whey protein isolate and carboxymethylcellulose for encapsulation of β-carotene from sacha inchi oil: Stability, in vitro digestion and … AEG Barbosa, LPH Bastos, EE Garcia-Rojas Food Biophysics, 1-13, 2021 | 11 | 2021 |
| Estimativa do consumo de leite e produtos afins por crianças em instituição filantrópica da cidade do Rio de Janeiro LPH Bastos, ALL Gomes, LGA Caldas, LHP Bastos Higiene Alimentar Publicações e Serviços, 2016 | 5 | 2016 |
| Leites fermentados ou cultivados contendo bifidobacterium: enumeração seletiva das culturas probióticas e bioajustadoras LPH Bastos Universidade Federal Rural do Rio de Janeiro, 2015 | 1 | 2015 |
| Encapsulação do óleo essencial de pimenta preta (Piper nigrum L.) por coacervação complexa, utilizando proteínas e alginato de sódio como materiais de parede LPH Bastos Universidade Federal Rural do Rio de Janeiro, 2019 | | 2019 |
| Encapsula?? o do? leo essencial de pimenta preta (Piper nigrum L.) por coacerva?? o complexa, utilizando prote? nas e alginato de s? dio como materiais de parede L Bastos | | 2019 |
| Estimation of milk consumption and related products by children in a philanthropic institution in the city of Rio de Janeiro. LPH Bastos, ALL Gomes, LGA Caldas, LHP Bastos | | 2016 |
| Leites fermentados ou cultivados contendo bifidobacterium: enumera?? o seletiva das culturas probi? ticas e bioajustadoras L Bastos | | 2015 |
| Food Hydrocolloids for Health AEG Barbosa, ABT Constantino, LPH Bastos, EE Garcia-Rojas | | |
Edwin Elard Garcia RojasUniversidade Federal FluminenseVerified email at id.uff.br
