Guilherme de Figueiredo Furtado

Functional emulsion gels as pork back fat replacers in Bologna sausage

Camila de Souza Paglarini, Guilherme de Figueiredo Furtado, Alice R. Honorio et al. · Food Structure · 2019 · 192 citations

Food Colloid, Food Engineering, Food Processing +6

Functional emulsion gels with potential application in meat products

Camila de Souza Paglarini, Guilherme de Figueiredo Furtado, João Paulo Biachi et al. · Journal of Food Engineering · 2017 · 131 citations

Food Colloid, Food Engineering, Functional Emulsion Gels +3

Assessing the potential of whey protein fibril as emulsifier

Raphaela Araújo Mantovani, Guilherme de Figueiredo Furtado, Flávia Maria Netto et al. · Journal of Food Engineering · 2017 · 120 citations

Structural and emulsifying properties of sodium caseinate and lactoferrin influenced by ultrasound process

Guilherme de Figueiredo Furtado, Raphaela Araújo Mantovani, Larissa Consoli et al. · Food Hydrocolloids · 2016 · 118 citations

Food Chemistry, Sodium Caseinate, Sonoelectrochemistry +8

High-throughput continuous production of liposomes using hydrodynamic flow-focusing microfluidic devices

Mariano Michelon, Davi Rocha Bernardes de Oliveira, Guilherme de Figueiredo Furtado et al. · Colloids and Surfaces B Biointerfaces · 2017 · 75 citations

Engineering, Biofabrication, Lab-on-a-chip +4