Marluci Palazzolli Silva

The use of food by-products as a novel for functional foods: Their use as ingredients and for the encapsulation process

Talita A. Comunian, Marluci Palazzolli Silva, Clitor J.F. Souza · Trends in Food Science & Technology · 2021 · 195 citations

Nutrition, Food Function, Novel Food +12

Comparison of extrusion and co-extrusion encapsulation techniques to protect Lactobacillus acidophilus LA3 in simulated gastrointestinal fluids

Marluci Palazzolli Silva, Fabrício Luiz Tulini, Evandro Martins et al. · LWT · 2017 · 112 citations

Probiotic, Biomanufacturing, Co-extrusion Encapsulation Techniques +10

Biofilm-producing ability of Staphylococcus aureus isolates from Brazilian dairy farms

S.H.I. Lee, B.L.C. Mangolin, Juliano Leonel Gonçalves et al. · Journal of Dairy Science · 2014 · 84 citations · Full text

Semisweet chocolate as a vehicle for the probiotics Lactobacillus acidophilus LA3 and Bifidobacterium animalis subsp. lactis BLC1: Evaluation of chocolate stability and probiotic survival under in vitro simulated gastrointestinal conditions

Marluci Palazzolli Silva, Fabrício Luiz Tulini, Júlia Fernanda Urbano Marinho et al. · LWT · 2016 · 77 citations

Semisweet Chocolate, Nutrition, Probiotic +12

Application of spray chilling and electrostatic interaction to produce lipid microparticles loaded with probiotics as an alternative to improve resistance under stress conditions

Marluci Palazzolli Silva, Fabrício Luiz Tulini, Fernando Eustáquio de Matos-Jr et al. · Food Hydrocolloids · 2018 · 67 citations

Lipid Preparation, Engineering, Spray Chilling +8