Marise Bonifácio Queiróz

Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candy

Sílvia Cristina Sobottka Rolim de Moura, Carolina L. Berling, Aline de Oliveira Garcia et al. · Food Research International · 2018 · 125 citations

Pharmacy, Biochemistry, Food Science +14

Chewy candy as a model system to study the influence of polyols and fruit pulp (açai) on texture and sensorial properties

Lidiane Bataglia da Silva, Marise Bonifácio Queiróz, Ana Lúcia Fadini et al. · LWT · 2015 · 72 citations · Full text

Agriculture, Food Science, Food Chemistry +16

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

Agriculture, Food Science, Materials Science +8

Innovative strategy based on combined microencapsulation technologies for food application and the influence of wall material composition

Ana Lúcia Fadini, Izabela Dutra Alvim, Isabela Porto Ribeiro et al. · LWT · 2018 · 57 citations · Full text

Agriculture, Biotechnology, Food Science +11

ORGANOPHILIC CLAY FOR OIL/WATER SEPARATION PROCESS BY FINITE BATH TESTS

Mariaugusta Ferreira Mota, J. A. Silva, Marise Bonifácio Queiróz et al. · Brazilian Journal of Petroleum and Gas · 2011 · 31 citations · Full text

Engineering, Chemical Engineering, Environmental Engineering +17