Edwin Elard Garcia‐Rojas

Author

Also Known As

E ROJAS, E. E. G. ROJAS, E. ROJAS, E. Rojas, E.E.G. Rojas, EDWIN ELARD GARCIA ROJAS, Edwin E. G. Rojas, Edwin E. Garcia Rojas, Edwin E. Garcia-Rojas, Edwin E. García Rojas

134

Publications

3.7K

Citations

H-Index

Concepts

All Affiliations

Universidade Federal Fluminense Universidade Federal Rural do Rio de Janeiro Universidade Federal de Viçosa Universidade Zambeze Brazilian Agricultural Research Corporation

About

Edwin Elard Garcia‐Rojas is an author at Universidade Federal Fluminense specializing in engineering, biomolecular engineering, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	22	28	1.1K
2	Medicine	8	8	426
3	Health Sciences	6	6	264
4	Natural Sciences	6	6	376
5	Education	1	1	27

Edwin Elard Garcia‐Rojas

Publications

2.8K

Citations

H-Index

Page 1

	Year	Citations
Interpolymeric complexing between egg white proteins and xanthan gum: Effect of salt and protein/polysaccharide ratio Clitor J.F. Souza, Edwin Elard Garcia‐Rojas Food Hydrocolloids Food ChemistryProtein ChemistryBiochemistryGlycobiologyEgg White Proteins	2016	180
Encapsulation of black pepper (Piper nigrum L.) essential oil with gelatin and sodium alginate by complex coacervation Lívia Pinto Heckert Bastos, Juarez Vicente, Carlos Henrique Corrêa dos Santos, Food Hydrocolloids Food ChemistryEssential OilMicroemulsionBlack PepperComplex Coacervation	2019	162
Thermophysical Properties of Cotton, Canola, Sunflower and Soybean Oils as a Function of Temperature Edwin Elard Garcia‐Rojas, Jane Sélia dos Reis Coimbra, Javier Telis‐Romero International Journal of Food Properties EngineeringFunctional PropertySoybean OilsExperimental ThermodynamicsThermal Processing	2013	107
Effects of salt and protein concentrations on the association and dissociation of ovalbumin-pectin complexes Clitor J.F. Souza, Edwin Elard Garcia‐Rojas Food Hydrocolloids Protein ChemistryProtein ConcentrationsBiochemistryProtein FoldingMedicine	2015	90
Carboxymethyl tara gum-lactoferrin complex coacervates as carriers for vitamin D3: Encapsulation and controlled release Monique Barreto Santos, Mário Geraldo de Carvalho, Edwin Elard Garcia‐Rojas Food Hydrocolloids Gum-lactoferrin Complex CoacervatesBiomolecular EngineeringBiochemistryVitamin D3	2020	90
Solubility and density of egg white proteins: Effect of pH and saline concentration Flávia Ferreira Machado, Jane Sélia dos Reis Coimbra, Edwin Elard Garcia‐Rojas, LWT Protein ChemistrySaline ConcentrationBiochemistryBioanalysisEgg White Proteins	2006	83
Encapsulation of the black pepper (Piper nigrum L.) essential oil by lactoferrin-sodium alginate complex coacervates: Structural characterization and simulated gastrointestinal conditions Lívia Pinto Heckert Bastos, Carlos Henrique Corrêa dos Santos, Mário Geraldo de Carvalho, Food Chemistry	2020	82
Density, heat capacity and thermal conductivity of liquid egg products Jane Sélia dos Reis Coimbra, Ana Lúcia Gabas, Luís Antônio Minim, Journal of Food Engineering EngineeringThermophysical PropertyFood EngineeringThermodynamicsThermal Processing	2005	79
Formation and characterization of the complex coacervates obtained between lactoferrin and sodium alginate Lívia Pinto Heckert Bastos, Carlos Wanderlei Piler de Carvalho, Edwin Elard Garcia‐Rojas International Journal of Biological Macromolecules Bioorganic ChemistryBiochemistryNatural SciencesPolysaccharideChemistry	2018	78
Complex coacervates obtained from lactoferrin and gum arabic: Formation and characterization Eliana da Silva Gulão, Clitor J.F. Souza, Fernanda A.S. da Silva, Food Research International Food ChemistryBiotransformationBiochemistryGum ArabicPolysaccharide	2014	74

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