Luíz Gustavo Lacerda

Xanthan gum: properties, production conditions, quality and economic perspective

Botelho Matheus Gabriel Lopes, Vinícius Lopes Lessa, B. M. Silva et al. · Journal of food and nutrition research · 2015 · 77 citations

Engineering, Food Analysis, Xanthan Gum Production +8

The thermal, rheological and structural properties of cassava starch granules modified with hydrochloric acid at different temperatures

Cleoci Beninca, Tiago André Denck Colman, Luíz Gustavo Lacerda et al. · Thermochimica Acta · 2012 · 72 citations

Food Chemistry, Different Temperatures, Hydrochloric Acid +6

Thermal, structural and rheological properties of starch from avocado seeds (Persea americana, Miller) modified with standard sodium hypochlorite solutions

Luíz Gustavo Lacerda, Tiago André Denck Colman, Tábata Bauab et al. · Journal of Thermal Analysis and Calorimetry · 2013 · 66 citations

Food Chemistry, Food Physic, Rheological Properties +4

Influence of cellulose chemical pretreatment on energy consumption and viscosity of produced cellulose nanofibers (CNF) and mechanical properties of nanopaper

Lucca Centa Malucelli, Mailson Matos, Caroline Jordão et al. · Cellulose · 2018 · 65 citations

Energy Consumption, Chemical Engineering, Engineering +6

Characterization of native and oxidized starches of two varieties of Peruvian carrot (Arracacia xanthorrhiza, B.) from two production areas of Paraná state, Brazil

Luciana Shizue Matsuguma, Luíz Gustavo Lacerda, Egon Schnitzler et al. · Brazilian Archives of Biology and Technology · 2009 · 60 citations · Full text

Engineering, Botany, Food Analysis +18