Andrêssa Maria Medeiros Theóphilo Galvão

Author

Universidade Estadual de Campinas (UNICAMP)ORCID

Also Known As

Andressa M. M. T. Galvão, Andrêssa Galvão, Andrêssa M. M. T. Galvão, Andrêssa M.M.T. Galvão, Andrêssa Maria M. T. Galvão, Andrêssa Maria Medeiros Theóphilo Galvão

Publications

355

Citations

H-Index

Concepts

All Affiliations

Universidade Estadual de Campinas (UNICAMP)Universidade Federal do Ceará Brazilian Agricultural Research Corporation Universidade Estadual do Ceará

About

Andrêssa Maria Medeiros Theóphilo Galvão is an author at Universidade Estadual de Campinas (UNICAMP) specializing in food processing, health sciences, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	243
2	Engineering	5	5	205
3	Biochemistry	3	3	68
4	Natural Sciences	2	2	49
5	Medicine	1	1	14

Andrêssa Maria Medeiros Theóphilo Galvão

Publications

304

Citations

H-Index

Page 1

	Year	Citations
Okra mucilage and corn starch bio-based film to be applied in food Antonio Willian O. Araújo, Andrêssa Maria Medeiros Theóphilo Galvão, Carlos Silva Filho, Polymer Testing Food ChemistryEdible FilmEngineeringEdible PackagingOkra Mucilage	2018	96
Preparation and characterization of Xyloglucan films extracted from Tamarindus indica seeds for packaging cut-up ‘Sunrise Solo’ papaya Nayanne Lima dos Santos, Renata Chastinet Braga, Maria do Socorro Rocha Bastos, International Journal of Biological Macromolecules Food ChemistryXyloglucan FilmsAgricultural ChemistryEdible FilmFood Packaging	2019	39
High internal phase emulsions stabilized by the lentil protein isolate (Lens culinaris) Andrêssa Maria Medeiros Theóphilo Galvão, Eliana Marcela Vélez‐Erazo, Graziele G. Bovi, Colloids and Surfaces A Physicochemical and Engineering Aspects BiochemistryOphthalmologyNatural SciencesLentil Protein IsolateProtein Engineering	2022	35
Storage Stability of Conventional and High Internal Phase Emulsions Stabilized Solely by Chickpea Aquafaba Graziele G. Bovi, Andrêssa Maria Medeiros Theóphilo Galvão, Míriam Dupas Hubinger Foods Food ChemistryCanola OilFood ColloidBiomanufacturingFood Packaging	2022	30
Coating development with modified starch and tomato powder for application in frozen dough Andrêssa Maria Medeiros Theóphilo Galvão, Antonio Willian de Oliveira Araújo, Samuel Veloso Carneiro, Food Packaging and Shelf Life Materials ScienceThermal Spray CoatingTomato PowderEdible FilmEngineering	2018	21
Edible coating based on modified corn starch/tomato powder: Effect on the quality of dough bread Andrêssa Maria Medeiros Theóphilo Galvão, Rafael Audino Zambelli, Antonio Willian O. Araújo, LWT Dough BreadEdible FilmEdible PackagingFood EngineeringFood Processing	2017	19
Effect of Different Levels of Acetic, Citric and Lactic Acid in the Cassava Starch Modification on Physical, Rheological, Thermal and Microstructural Properties Rafael Audino Zambelli, Andrêssa Maria Medeiros Theóphilo Galvão, Luciana Gama de Mendonça, Food Science and Technology Research Food AnalysisAcid ModificationCassava StarchFood EngineeringCassava Starch Modification	2018	19
Does protein deamidation enhance rice protein concentrate’s ability to produce and stabilize high internal phase emulsions? Danilo C. Vidotto, Andrêssa Maria Medeiros Theóphilo Galvão, Guilherme M. Tavares, Food Research International Food ChemistryFood ColloidEngineeringBiochemistryBiochemical Engineering	2024	19
Thermo-induced changes in the structure of lentil protein isolate (Lens culinaris) to stabilize high internal phase emulsions Andrêssa Maria Medeiros Theóphilo Galvão, João Cury Freitas, Graziele G. Bovi, International Journal of Biological Macromolecules BiochemistryProtein FoldingNatural SciencesLentil Protein IsolateThermo-induced Changes	2023	14
Replacing the animal fat in Bologna sausages using high internal phase emulsion stabilized with lentil protein isolate (Lens culinaris) Andrêssa Maria Medeiros Theóphilo Galvão, Gilmar Freire da Costa, Mírian dos Santos, Meat Science	2024	12

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