Thiago Soares Leite

Peach juice processed by the ultrasound technology: Changes in its microstructure improve its physical properties and stability

Meliza Lindsay Rojas, Thiago Soares Leite, Izabela Dutra Alvim et al. · Food Research International · 2016 · 185 citations

Biomanufacturing, Engineering, Ultrasound Technology +8

High pressure processing (HPP) of pea starch: Effect on the gelatinization properties

Thiago Soares Leite, Ana Laura Tibério de Jesus, Márcio Schmiele et al. · LWT · 2016 · 121 citations

Food Chemistry, Biomanufacturing, Engineering +11

The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ)

Thiago Soares Leite, Pedro Esteves Duarte Augusto · Innovative Food Science & Emerging Technologies · 2014 · 74 citations

High Pressure Homogenization, Biomanufacturing, High-pressure Processing +10

Using High Pressure Homogenization (HPH) to Change the Physical Properties of Cashew Apple Juice

Thiago Soares Leite, Pedro Esteves Duarte Augusto · Food Biophysics · 2014 · 67 citations

High Pressure Homogenization, Biomanufacturing, High Hydrostatic Pressure +10

High isostatic pressure and thermal processing of açaí fruit (Euterpe oleracea Martius): Effect on pulp color and inactivation of peroxidase and polyphenol oxidase

Ana Laura Tibério de Jesus, Thiago Soares Leite · Food Research International · 2017 · 60 citations