Carolina Siqueira Franco Picone

Influence of pH on formation and properties of gellan gels

Carolina Siqueira Franco Picone, Rosiane Lopes Cunha · Carbohydrate Polymers · 2010 · 163 citations

Structural and mechanical properties of organogels: Role of oil and gelator molecular structure

Miguel A. Cerqueira, Luiz Henrique Fasolin, Carolina Siqueira Franco Picone et al. · Food Research International · 2017 · 143 citations · Full text

Biopolymer Gel, Engineering, Natural Polymer +6

Effect of prebiotic ingredients on the rheological properties and microstructure of reduced-sodium and low-fat meat emulsions

Mária Hermínia Ferrari Felisberto, Maria Teresa Esteves Lopes Galvão, Carolina Siqueira Franco Picone et al. · LWT · 2014 · 110 citations

Antimicrobial action of Oregano, Thyme, Clove, Cinnamon and Black pepper essential oils free and encapsulated against foodborne pathogens

Jaqueline Milagres de Almeida, Bruna Lourenço Crippa, Victória Vilaça Martins Alencar de Souza et al. · Food Control · 2022 · 98 citations

Antifungal Agent, Foodborne Pathogens, Microbiology +7

Interactions between milk proteins and gellan gum in acidified gels

Carolina Siqueira Franco Picone, Rosiane Lopes Cunha · Food Hydrocolloids · 2010 · 85 citations

Food Chemistry, Acidified Gels, Biopolymer Gel +6