Thaís Souza Passos

Nanoencapsulation improved water solubility and color stability of carotenoids extracted from Cantaloupe melon (Cucumis melo L.)

Anny Karoliny de Oliveira Cavalcanti Medeiros, Camila de Carvalho Gomes, Mary Louize Querino de Araújo Amaral et al. · Food Chemistry · 2018 · 107 citations · Full text

Chemical Engineering, Carotenoid, Color Stability +8

Artificial Dyes: Health Risks and the Need for Revision of International Regulations

Isadora Gomes Cavalcante Mota, Renata Alexandra Moreira das Neves, Sara Sayonara da Cruz Nascimento et al. · Food Reviews International · 2021 · 92 citations · Full text

Production of phycobiliproteins by Arthrospira platensis under different lightconditions for application in food products

Roberta Ferreira Rizzo, Beatriz do Nascimento Corrêia dos Santos, Gabriela Fernandes Pepe da Silva de Castro et al. · Food Science and Technology · 2015 · 61 citations · Full text

Chitosan-whey protein nanoparticles improve encapsulation efficiency and stability of a trypsin inhibitor isolated from Tamarindus indica L

Jaluza Luana Carvalho de Queiroz, Rafael Oliveira de Araújo Costa, Lídia Leonize Rodrigues Matias et al. · Food Hydrocolloids · 2018 · 52 citations · Full text

Food Chemistry, Protein Nanoparticles, Trypsin Inhibitor +6

Tamarind Trypsin Inhibitor in Chitosan–Whey Protein Nanoparticles Reduces Fasting Blood Glucose Levels without Compromising Insulinemia: A Preclinical Study

Lídia Leonize Rodrigues Matias, Rafael O. Costa, Thaís Souza Passos et al. · Nutrients · 2019 · 35 citations · Full text