Thais C. Brito‐Oliveira

Author

Also Known As

Thais C Brito‐Oliveira, Thais C. Brito-Oliveira, Thais C. Brito‐Oliveira, Thais CARVALHO BRITO-OLIVEIRA, Thais Carvalho BRITO-OLIVEIRA, Thais Carvalho Brito, Thais Carvalho Brito Oliveira, Thais Carvalho Brito-Oliveira, Thaís Carvalho Brito-Oliveira

Publications

460

Citations

H-Index

Concepts

All Affiliations

Universidade de São Paulo Purdue University West Lafayette

About

Thais C. Brito‐Oliveira is an author at Universidade de São Paulo specializing in health sciences, food engineering, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	9	9	282
2	Engineering	7	7	181
3	Medicine	1	1	44
4	Biochemistry	1	1	14
5	Biomedical Engineering	1	1	13

Thais C. Brito‐Oliveira

Publications

425

Citations

H-Index

Page 1

	Year	Citations
Stability of curcumin encapsulated in solid lipid microparticles incorporated in cold-set emulsion filled gels of soy protein isolate and xanthan gum Thais C. Brito‐Oliveira, Marina Bispo, Izabel Cristina Freitas Moraes, Food Research International Food ChemistrySoy Protein IsolateFood ColloidLipid PreparationMicro-encapsulation	2017	63
Modeling creep/recovery behavior of cold-set gels using different approaches Thais C. Brito‐Oliveira, Izabel Cristina Freitas Moraes, Samantha C. Pinho, Food Hydrocolloids Materials ScienceCreep/recovery BehaviorEngineeringMechanical BehaviorMechanical Engineering	2021	58
Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method Thaís Ribeiro Borrin, Eduarda L. Georges, Thais C. Brito‐Oliveira, International Journal of Dairy Technology Food ChemistryFood ColloidIce CreamsPineapple Ice CreamsArtificial Yellow Dyes	2017	52
Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles Juliana Gobbi de LIMA, Thais C. Brito‐Oliveira, Samantha C. Pinho Food Science and Technology Food ChemistryFood ColloidIce CreamsMedicineFood Analysis	2016	44
Encapsulation of Beta‐carotene in Lipid Microparticles Stabilized with Hydrolyzed Soy Protein Isolate: Production Parameters, Alpha‐tocopherol Coencapsulation and Stability Under Stress Conditions Thais C. Brito‐Oliveira, Camila V. Molina, Flávia Maria Netto, Journal of Food Science	2017	38
Cold-Set Gelation of Commercial Soy Protein Isolate: Effects of the Incorporation of Locust Bean Gum and Solid Lipid Microparticles on the Properties of Gels Thais C. Brito‐Oliveira, Marina Bispo, Izabel Cristina Freitas Moraes, Food Biophysics Food ChemistryLocust Bean GumFood ColloidBiopolymer GelEngineering	2018	34
Microstructural and rheological characterization of NaCl-induced gels of soy protein isolate and the effects of incorporating different galactomannans Thais C. Brito‐Oliveira, Ana Clara M. Cavini, Letícia S. Ferreira, Food Structure Biopolymer GelSoy Protein IsolateRheological CharacterizationNacl-induced GelsAlternative Protein Source	2020	34
Microstructure and in vitro digestion of mixed protein gels of soy and whey protein isolates Samantha C. Pinho, Thais C. Brito‐Oliveira, Ivana Morais Geremias-Andrade, Food Hydrocolloids EngineeringBiotechnologyMixed Protein GelsVitro DigestionAlternative Protein Source	2024	27
Emulsion-filled gels of soy protein isolate for vehiculation of vitamin D3: Effect of protein solubility on their mechanical and rheological characteristics Letícia S. Ferreira, Thais C. Brito‐Oliveira, Samantha C. Pinho Food Bioscience Food ChemistrySoy Protein IsolateFood ColloidEngineeringVitamin D3	2021	25
Characterization, physicochemical stability, and evaluation of in vitro digestibility of solid lipid microparticles produced with palm kernel oil and tristearin Janaina Costa da Silva, Thaís Ribeiro Borrin, Pâmela Ruy, Food Science and Technology Food ColloidLipid AnalysisEngineeringPalm Kernel OilSolid Lipid Particles	2014	14

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