Ingrid Graça Ramos

Characterization of amylose and amylopectin fractions separated from potato, banana, corn, and cassava starches

Paulo Vitor França Lemos, Leandro Santos Barbosa, Ingrid Graça Ramos et al. · International Journal of Biological Macromolecules · 2019 · 84 citations

Engineering, Food Composition, Biochemistry +9

The important role of crystallinity and amylose ratio in thermal stability of starches

Paulo Vitor França Lemos, Leandro Santos Barbosa, Ingrid Graça Ramos et al. · Journal of Thermal Analysis and Calorimetry · 2017 · 67 citations

Food Chemistry, Important Role, Engineering +9

Innovative functional nanodispersion: Combination of carotenoid from Spirulina and yellow passion fruit albedo

Priscilla Quênia Muniz Bezerra, Márcia Filgueiras Rebelo de Matos, Ingrid Graça Ramos et al. · Food Chemistry · 2019 · 42 citations

Food Chemistry, Carotenoid, Innovative Functional Nanodispersion +4

Combination of carotenoids from Spirulina and PLA/PLGA or PHB: New options to obtain bioactive nanoparticles

Larissa Santos Assunção, Priscilla Quênia Muniz Bezerra, Vanessa Stahl Hermes Poletto et al. · Food Chemistry · 2020 · 37 citations

Carotenoid, Engineering, Biochemistry +5

Physico‐chemical properties, rheology and degree of esterification of passion fruit (<i>Passiflora edulis</i> f. <i>flavicarpa</i>) peel flour

Emanuela Monteiro Coelho, Luciana Azevedo, Arão Cardoso Viana et al. · Journal of the Science of Food and Agriculture · 2017 · 29 citations