Louise Emy Kurozawa

Publications

2.7K

Citations

H-Index

2008

Active since

Affiliations

Universidade Estadual de Campinas (UNICAMP)(Current)

Universidade Estadual de Londrina

Universidade Federal Rural do Rio de Janeiro

Departamento de Ciência e Tecnologia

Universidade Federal do Rio de Janeiro

Louise Emy Kurozawa is an author at Universidade Estadual de Campinas (UNICAMP) specializing in food chemistry, health sciences, and food engineering.

ORCID

Top concepts

Food ChemistryHealthFood EngineeringEngineeringFood ProcessingBiomanufacturingFood TechnologyBiochemistryBiotechnologyBiomolecular Engineering

Publications per year

2008–2024

Publications

Improvement of the functional and antioxidant properties of rice protein by enzymatic hydrolysis for the microencapsulation of linseed oil

Matheus Henrique Gouveia Gomes, Louise Emy Kurozawa · Journal of Food Engineering · 2019 · 124 citations

Hydrophilic food compounds encapsulation by ionic gelation

Louise Emy Kurozawa, Míriam Dupas Hubinger · Current Opinion in Food Science · 2017 · 123 citations

Food Chemistry, Food Colloid, Micro-encapsulation +5

High internal phase emulsions (HIPE) using pea protein and different polysaccharides as stabilizers

Eliana Marcela Vélez‐Erazo, Karina Bosqui, Renata Santos Rabelo et al. · Food Hydrocolloids · 2020 · 118 citations

Food Chemistry, Pea Protein, Food Colloid +7

Effect of carrier agents on the physicochemical properties of a spray dried chicken meat protein hydrolysate

Louise Emy Kurozawa, Kil Jin Park, Míriam Dupas Hubinger · Journal of Food Engineering · 2009 · 115 citations

Effect of maltodextrin and gum arabic on water sorption and glass transition temperature of spray dried chicken meat hydrolysate protein

Louise Emy Kurozawa, Kil Jin Park, Míriam Dupas Hubinger · Journal of Food Engineering · 2008 · 115 citations

Food Chemistry, Water Sorption, Engineering +10

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