Kivia Mislaine Albano

Electrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilization

Kivia Mislaine Albano, Ângelo Luiz Fazani Cavallieri, Vânia Regina Nicoletti · Food Reviews International · 2018 · 136 citations · Full text

Food Colloid, Engineering, Primary Emulsion +17

Ultrasound impact on whey protein concentrate-pectin complexes and in the O/W emulsions with low oil soybean content stabilization

Kivia Mislaine Albano, Vânia Regina Nicoletti · Ultrasonics Sonochemistry · 2017 · 114 citations · Full text

Food Colloid, Ultrasound Impact, Engineering +9

Rheological behavior of Peruvian carrot starch gels as affected by temperature and concentration

Kivia Mislaine Albano, Célia Maria Landi Franco · Food Hydrocolloids · 2014 · 83 citations

Food Chemistry, Food Colloid, Rheology +4

Characterization of biopolymers and soy protein isolate-high-methoxyl pectin complex

Mírian Luisa Faria Freitas, Kivia Mislaine Albano, Vânia Regina Nicoletti · Polímeros · 2017 · 74 citations · Full text

Food Colloid, Soy Protein Isolate, Mixed Biopolymers +11

Effect of heat-moisture treatment on the structural, physicochemical, and rheological characteristics of arrowroot starch

Larissa S Pepe, Jaqueline de Fátima Cabral Moraes, Kivia Mislaine Albano et al. · Food Science and Technology International · 2015 · 45 citations

Food Chemistry, Materials Science, Engineering +11