Jayne de Abreu Figueiredo

Development of alginate/pectin microcapsules by a dual process combining emulsification and ultrasonic gelation for encapsulation and controlled release of anthocyanins from grapes (Vitis labrusca L.)

Laís Bruno Norcino, Juliana Farinassi Mendes, Jayne de Abreu Figueiredo et al. · Food Chemistry · 2022 · 59 citations · Full text

Agriculture, Biotechnology, Food Science +14

Prebiotic Carbohydrates: Effect on Reconstitution, Storage, Release, and Antioxidant Properties of Lime Essential Oil Microparticles

Pedro Henrique Campelo, Hugo Junior Barbosa de Souza, Jayne de Abreu Figueiredo et al. · Journal of Agricultural and Food Chemistry · 2016 · 53 citations

Agriculture, Biochemistry, Food Science +16

Encapsulation of camu-camu extracts using prebiotic biopolymers: Controlled release of bioactive compounds and effect on their physicochemical and thermal properties

Jayne de Abreu Figueiredo, Mariá Andrade Teixeira, Pedro Henrique Campelo et al. · Food Research International · 2020 · 44 citations

Pharmacy, Bioengineering, Biotechnology +15

Infrared-assisted freeze-drying (IRFD) of açai puree: Effects on the drying kinetics, microstructure and bioactive compounds

Natália Leite Oliveira, Sérgio Henrique Silva, Jayne de Abreu Figueiredo et al. · Innovative Food Science & Emerging Technologies · 2021 · 39 citations

Agriculture, Food Science, Food Preservation +13

Effect of polyvinyl alcohol and carboxymethylcellulose on the technological properties of fish gelatin films

Gleyca de Jesus Costa Fernandes, Pedro Henrique Campelo, Jayne de Abreu Figueiredo et al. · Scientific Reports · 2022 · 36 citations · Full text

Natural Sciences, Food Science, Materials Science +16