Ana Lúcia Fadini

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 · 69 citations

Food Analysis, Model System, Food Technology +5

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

Materials Science, Biopolymer Gel, Edible Film +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

Materials Science, Edible Packaging, Innovative Strategy +7

Optimization of the production of double-shell microparticles containing fish oil

Ana Lúcia Fadini, Izabela Dutra Alvim, Katyri Bezerra de Freitas Paganotti et al. · Food Science and Technology International · 2019 · 24 citations

Effect of differently processed açai (<i>Euterpe oleracea</i> Mart.) on the retention of phenolics and anthocyanins in chewy candies

Lidiane Bataglia da Silva, Fernanda Elena Annetta, Adriana Barreto Alves et al. · International Journal of Food Science & Technology · 2016 · 20 citations

Food Chemistry, Nutrition, Biomanufacturing +15