Edwin Elard Garcia‐Rojas

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 · 2016 · 180 citations

Food Chemistry, Protein Chemistry, Biochemistry +6

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 et al. · Food Hydrocolloids · 2019 · 162 citations

Food Chemistry, Essential Oil, Microemulsion +3

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 · 2013 · 107 citations · Full text

Engineering, Functional Property, Soybean Oils +16

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 · 2015 · 90 citations

Protein Chemistry, Protein Concentrations, Biochemistry +8

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 · 2020 · 90 citations

Gum-lactoferrin Complex Coacervates, Biomolecular Engineering, Biochemistry +1