Ana Carla Kawazoe Sato

Author

Universidade Estadual de Campinas (UNICAMP)ORCID

Also Known As

A. C. K. Sato, A.C.K. Sato, ANA CARLA KAWAZOE SATO, Ana C. K. Sato, Ana Carla K Sato, Ana Carla K. Sato, Ana Carla Kawazoe Sato, Ana Sato, Kroger, Martin, Sato, Ana Carla Kawazoe

Publications

1.8K

Citations

H-Index

Concepts

All Affiliations

Universidade Estadual de Campinas (UNICAMP)Universidade de São Paulo

About

Ana Carla Kawazoe Sato is an author at Universidade Estadual de Campinas (UNICAMP) specializing in engineering, food engineering, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	16	19	831
2	Health Sciences	11	12	471
3	Medicine	1	1	31
4	Natural Sciences	1	1	31
5	Public Health	1	1	47

Ana Carla Kawazoe Sato

Publications

1.6K

Citations

H-Index

Page 1

	Year	Citations
The effect of homogenisation on the stability of pineapple pulp Vanessa Martins da Silva, Ana Carla Kawazoe Sato, Geraldo Nazareno de Oliveira Barbosa, International Journal of Food Science & Technology EngineeringFluid MechanicsMechanical EngineeringFood BiophysicsHomogenised Pulp	2010	112
Effect of particle size on rheological properties of jaboticaba pulp Ana Carla Kawazoe Sato, Rosiane Lopes Cunha Journal of Food Engineering Rheological MeasurementEngineeringMechanical EngineeringRheological PropertyRheology	2008	106
Development of gelled emulsions with improved oxidative and pH stability Ana Carla Kawazoe Sato, K.E.F.P. Moraes, Rosiane Lopes Cunha Food Hydrocolloids Food ChemistryBiopolymer GelFood EngineeringBiomedical EngineeringGelled Emulsions	2012	95
Functional characterization of commercial plant proteins and their application on stabilization of emulsions Aurenice Maria Mota da Silva, Flávia Souza Almeida, Ana Carla Kawazoe Sato Journal of Food Engineering Food ColloidEngineeringBiochemistryBiotechnologyAlternative Protein Source	2020	88
Symbiotic microencapsulation to enhance Lactobacillus acidophilus survival Karen Cristina Guedes Silva, Eliza Cristina Cezarino, Mariano Michelon, LWT	2017	81
Preparation, characterization and in vitro digestibility of gellan and chitosan–gellan microgels Joice Aline Pires Vilela, Fabiana Perrechil, Carolina Siqueira Franco Picone, Carbohydrate Polymers Biopolymer GelHydrogelsEngineeringBiotechnologyMicro-encapsulation	2014	74
Emulsifying properties of collagen fibers: Effect of pH, protein concentration and homogenization pressure Rejane de Castro Santana, Fabiana Perrechil, Ana Carla Kawazoe Sato, Food Hydrocolloids Tissue EngineeringEngineeringCollagen FibersFiber StructureHomogenization Pressure	2010	65
Extraction of chia seed mucilage: Effect of ultrasound application Letícia A. Silva, Patrícia Sinnecker, Aline Andréía Cavalari, Food Chemistry Advances	2022	65
Alginate and corn starch mixed gels: Effect of gelatinization and amylose content on the properties and in vitro digestibility Gabriela Feltre, Flávia Souza Almeida, Ana Carla Kawazoe Sato, Food Research International	2020	64
Protection and targeted delivery of β-carotene by starch-alginate-gelatin emulsion-filled hydrogels Karen Cristina Guedes Silva, Gabriela Feltre, Míriam Dupas Hubinger, Journal of Food Engineering Biopolymer GelHydrogelsEngineeringTargeted DeliveryMicro-encapsulation	2020	64

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