Eliana Marcela Vélez‐Erazo

High internal phase emulsions (HIPE) using pea protein and different polysaccharides as stabilizers

Eliana Marcela Vélez‐Erazo, Karina Bosqui, Renata Santos Rabelo et al. · Food Hydrocolloids · 2020 · 133 citations

Agriculture, Food Science, Nutritional Sciences +16

High internal phase emulsions stabilized by the lentil protein isolate (Lens culinaris)

Andrêssa Maria Medeiros Theóphilo Galvão, Eliana Marcela Vélez‐Erazo, Graziele G. Bovi et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2022 · 38 citations · Full text

Agriculture, Biochemistry, Food Science +11

Spent brewer’s yeast proteins and cell debris as innovative emulsifiers and carrier materials for edible oil microencapsulation

Eliana Marcela Vélez‐Erazo, Rafaela Polessi Saturno, Gabriela Vollet Marson et al. · Food Research International · 2020 · 37 citations

Agriculture, Food Science, Microbiology +17

Effect of pH and Pea Protein: Xanthan Gum Ratio on Emulsions with High Oil Content and High Internal Phase Emulsion Formation

Eliana Marcela Vélez‐Erazo, Karina Bosqui, Renata Santos Rabelo et al. · Molecules · 2021 · 37 citations · Full text

Agriculture, Biochemistry, Food Science +17

Spray drying of mono- and double-layer emulsions of PUFA-rich vegetable oil homogenized by ultrasound

Eliana Marcela Vélez‐Erazo, Larissa Consoli, Míriam Dupas Hubinger · Drying Technology · 2020 · 35 citations

Agriculture, Food Science, Food Engineering +15