Mônica Jachetti Maciel

Potential applications of dairy whey for the production of lactic acid bacteria cultures

Gabriela Rabaioli Rama, Daniel Kuhn, Simone Beux et al. · International Dairy Journal · 2019 · 89 citations

Biomanufacturing, Food Fermentation, Lactic Acid Bacteria +12

Development of alginate-pectin microparticles with dairy whey using vibration technology: Effects of matrix composition on the protection of Lactobacillus spp. from adverse conditions

Camila Eckert, Wendell Dall Agnol, Danieli Dallé et al. · Food Research International · 2018 · 51 citations

Vibration Technology, Biotechnology, Matrix Composition +7

Encapsulation of Bioactive Ingredients by Extrusion with Vibrating Technology: Advantages and Challenges

Michele Fangmeier, Daniel Neutzling Lehn, Mônica Jachetti Maciel et al. · Food and Bioprocess Technology · 2019 · 46 citations

Biofunctional Material, Biomanufacturing, Engineering +9

Characterization of technological and probiotic properties of indigenous Lactobacillus spp. from south Brazil

Camila Agostini, Camila Eckert, Angélica Vincenzi et al. · 3 Biotech · 2018 · 36 citations · Full text

Probiotic, South Brazil, Food Fermentation +7

Effects of cow, goat, and buffalo milk on the characteristics of cream cheese with whey retention

Michele Fangmeier, Grasciele Tamara Kemerich, Bruna Lenhardt Machado et al. · Food Science and Technology · 2018 · 34 citations · Full text

Nutrition, Food Analysis, Education +18