Mitie Sônia Sadahira

Effect of egg white protein-pectin electrostatic interactions in a high sugar content system on foaming and foam rheological properties

Mitie Sônia Sadahira, Maria Isabel Rodrigues, Mahmood Akhtar et al. · Food Hydrocolloids · 2016 · 79 citations · Full text

Food Chemistry, Engineering, Food Structure +5

Influence of pH on foaming and rheological properties of aerated high sugar system with egg white protein and hydroxypropylmethylcellulose

Mitie Sônia Sadahira, Maria Isabel Rodrigues, Mahmood Akhtar et al. · LWT · 2017 · 72 citations

Food Chemistry, Engineering, Polymer Science +8

Mechanical properties and water vapour permeability of hydrolysed collagen–cocoa butter edible films plasticised with sucrose

Ana Lúcia Fadini, Fernando S. Rocha, Izabela Dutra Alvim et al. · Food Hydrocolloids · 2012 · 66 citations

Materials Science, Biopolymer Gel, Edible Film +8

Heat Transfer Model Performance in Simulation of Process Deviations

Arthur A. Teixeira, Murat Ö. Balaban, Sílvia Pimentel Marconi Germer et al. · Journal of Food Science · 1999 · 46 citations

Engineering, Industrial Engineering, Mechanical Engineering +17

Influence of protein–pectin electrostatic interaction on the foam stability mechanism

Mitie Sônia Sadahira, Fernanda Cristina Rezende Lopes, Maria Isabel Rodrigues et al. · Carbohydrate Polymers · 2013 · 40 citations

Electroactive Material, Protein Folding, Protein–pectin Electrostatic Interaction +4