Lívia Pinto Heckert Bastos

Encapsulation of black pepper (Piper nigrum L.) essential oil with gelatin and sodium alginate by complex coacervation

Lívia Pinto Heckert Bastos, Juarez Vicente, Carlos Henrique Corrêa dos Santos et al. · Food Hydrocolloids · 2019 · 162 citations

Food Chemistry, Essential Oil, Microemulsion +3

Encapsulation of the black pepper (Piper nigrum L.) essential oil by lactoferrin-sodium alginate complex coacervates: Structural characterization and simulated gastrointestinal conditions

Lívia Pinto Heckert Bastos, Carlos Henrique Corrêa dos Santos, Mário Geraldo de Carvalho et al. · Food Chemistry · 2020 · 82 citations

Formation and characterization of the complex coacervates obtained between lactoferrin and sodium alginate

Lívia Pinto Heckert Bastos, Carlos Wanderlei Piler de Carvalho, Edwin Elard Garcia‐Rojas · International Journal of Biological Macromolecules · 2018 · 78 citations

Bioorganic Chemistry, Biochemistry, Natural Sciences +5

Interpolymer complexation of egg white proteins and carrageenan: Phase behavior, thermodynamics and rheological properties

Clitor J.F. Souza, Clyselen S.F. Souza, Lívia Pinto Heckert Bastos et al. · International Journal of Biological Macromolecules · 2017 · 65 citations

Engineering, Rheological Property, Phase Behavior +6

Complex coacervates of β-lactoglobulin/sodium alginate for the microencapsulation of black pepper (Piper nigrum L.) essential oil: Simulated gastrointestinal conditions and modeling release kinetics

Lívia Pinto Heckert Bastos, Bernardo de Sá Costa, Rodrigo Siqueira et al. · International Journal of Biological Macromolecules · 2020 · 63 citations