Ana Gabriela da Silva Anthero

Encapsulation of Pomegranate Seed Oil by Emulsification Followed by Spray Drying: Evaluation of Different Biopolymers and Their Effect on Particle Properties

Talita A. Comunian, Ana Gabriela da Silva Anthero, Eveling Oliveira Bezerra et al. · Food and Bioprocess Technology · 2019 · 71 citations

Food Colloid, Biomanufacturing, Spray Drying +7

Biosorption of anthocyanins from grape pomace extracts by waste yeast: kinetic and isotherm studies

Ana Paula Stafussa, Giselle Maria Maciel, Ana Gabriela da Silva Anthero et al. · Journal of Food Engineering · 2015 · 50 citations

Chemical Engineering, Engineering, Environmental Engineering +8

Supercritical fluids and fluid mixtures to obtain high-value compounds from Capsicum peppers

Ana Carolina de Aguiar, Juliane Viganó, Ana Gabriela da Silva Anthero et al. · Food Chemistry X · 2022 · 43 citations · Full text

Effect of modified starches and gum arabic on the stability of carotenoids in paprika oleoresin microparticles

Ana Gabriela da Silva Anthero, Eveling Oliveira Bezerra, Talita A. Comunian et al. · Drying Technology · 2020 · 36 citations

Food Colloid, Engineering, Food Analysis +16

Influence of heated, unheated whey protein isolate and its combination with modified starch on improvement of encapsulated pomegranate seed oil oxidative stability

Talita A. Comunian, Gabriela Grassmann Roschel, Ana Gabriela da Silva Anthero et al. · Food Chemistry · 2020 · 33 citations · Full text

Food Chemistry, Biomanufacturing, Engineering +10