Thais C. Brito‐Oliveira

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 et al. · Food Research International · 2017 · 63 citations

Food Chemistry, Soy Protein Isolate, Food Colloid +8

Modeling creep/recovery behavior of cold-set gels using different approaches

Thais C. Brito‐Oliveira, Izabel Cristina Freitas Moraes, Samantha C. Pinho et al. · Food Hydrocolloids · 2021 · 58 citations

Materials Science, Creep/recovery Behavior, Engineering +7

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 et al. · International Journal of Dairy Technology · 2017 · 52 citations

Food Chemistry, Food Colloid, Ice Creams +11

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 · 2016 · 44 citations · Full text

Food Chemistry, Food Colloid, Ice Creams +13

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 et al. · Journal of Food Science · 2017 · 38 citations