Angelita da Silveira Moreira

The role of xanthan gum in the quality of gluten free cakes: improved bakery products for coeliac patients

Leidi Daiana Preichardt, Claire Tondo Vendruscolo, Márcia Arocha Gularte et al. · International Journal of Food Science & Technology · 2011 · 78 citations

Food Chemistry, Nutrition, Gluten Free Cakes +13

Structural, Thermal, Physical, Mechanical, and Barrier Properties of Chitosan Films with the Addition of Xanthan Gum

Maria de Morais Lima, Lúcia César Carneiro, Daniela Bianchini et al. · Journal of Food Science · 2017 · 75 citations

Screening among 18 novel strains of Xanthomonas campestris pv pruni

Angelita da Silveira Moreira, João Luiz Vendruscolo, Carlos Gil-Turnes et al. · Food Hydrocolloids · 2001 · 60 citations

Plant Pathology, Novel Strains, Microbiology +1

Effects of oxidative treatment on the physicochemical, rheological and functional properties of oat β-glucan

Fernanda Aliñe de Moura, Juliane Mascarenhas Pereira, Débora Oliveira da Silva et al. · Food Chemistry · 2011 · 60 citations

Biodegradable films based on chitosan, xanthan gum, and fish protein hydrolysate

Maria de Morais Lima, Daniela Bianchini, Álvaro Renato Guerra Dias et al. · Journal of Applied Polymer Science · 2017 · 59 citations

Edible Film, Food Packaging, Engineering +16