Daniele de Almeida Paula

Author

Also Known As

D. de Paula, Daniele De Almeida Paula, Daniele Paula, Daniele de Almeida Paula, Dryade F. de Paula, Paula, Daniele de Almeida

Publications

532

Citations

H-Index

Concepts

All Affiliations

Universidade Federal de Viçosa Instituto Federal de Educação, Ciência e Tecnologia de Minas Gerais

About

Daniele de Almeida Paula is an author at Universidade Federal de Viçosa specializing in food chemistry, biotechnology, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	5	5	359
2	Health Sciences	5	5	129
3	Medicine	1	1	76
4	Public Health	1	1	18
5	Chemistry	1	1	80

Daniele de Almeida Paula

Publications

508

Citations

H-Index

Page 1

	Year	Citations
Use of gelatin and gum arabic for microencapsulation of probiotic cells from Lactobacillus plantarum by a dual process combining double emulsification followed by complex coacervation Daniele de Almeida Paula, Eliane Maurício Furtado Martins, Nataly de Almeida Costa, International Journal of Biological Macromolecules Dual ProcessBiopolymer GelEngineeringBiochemical EngineeringBiotechnology	2019	150
Increased thermal stability of anthocyanins at pH 4.0 by guar gum in aqueous dispersions and in double emulsions W/O/W Daniele de Almeida Paula, Afonso Mota Ramos, Eduardo Basílio de Oliveira, International Journal of Biological Macromolecules Food ChemistryFood ColloidGuar GumEngineeringGreen Chemistry	2018	80
Optimization of pectin extraction from Ubá mango peel through surface response methodology Anderson do Nascimento Oliveira, Daniele de Almeida Paula, Eduardo Basílio de Oliveira, International Journal of Biological Macromolecules EngineeringEdible PackagingEnvironmental EngineeringFood AnalysisBioanalysis	2018	76
Encapsulation of carotenoid extracts from pequi (Caryocar brasiliense Camb) by emulsification (O/W) and foam-mat drying Marcos Roberto Moacir Ribeiro Pinto, Daniele de Almeida Paula, Aline Inácio Alves, Powder Technology Caryocar Brasiliense CambCarotenoidEdible FilmBiotechnologyCarotenoid Extracts	2018	47
Use of maltodextrin, sweet potato flour, pectin and gelatin as wall material for microencapsulating Lactiplantibacillus plantarum by spray drying: Thermal resistance, in vitro release behavior, storage stability and physicochemical properties Nataly de Almeida Costa, Laura Rodrigues Silveira, Ester de Paula Amaral, Food Research International Food ChemistrySpray DryingSweet Potato FlourEdible PackagingEdible Film	2023	44
Vacuum impregnation of chitosan‐based edible coating in minimally processed pumpkin Ariana de Souza Soares, Afonso Mota Ramos, Érica Nascif Rufino Vieira, International Journal of Food Science & Technology Edible FilmFood PackagingEngineeringFood PreservationFood Chemistry	2018	28
Double emulsions (W/O/W): physical characteristics and perceived intensity of salty taste Daniele de Almeida Paula, Eduardo Basílio de Oliveira, Álvaro Vianna Novaes de Carvalho Teixeira, International Journal of Food Science & Technology Food ColloidEngineeringSensory Science (Early Childhood Education)Sensory ScienceEmulsion	2017	25
<scp>Double emulsions containing probiotic cells</scp> ( <i>Lactiplantibacillus plantarum</i> ) <scp>added in</scp> a <scp>mango dessert</scp> Jamille Lisboa Silva, Daniele de Almeida Paula, Carini Aparecida Lelis, Journal of Food Processing and Preservation NutritionMango Sweet FormulationFood ChemistryProbioticDouble Emulsion	2022	18
Impact of high pressure and thermal processing on probiotic mixed mango and carrot juices Patrícia Martins de Oliveira, Bruno Ricardo de Castro Leite Júnior, Eliane Maurício Furtado Martins, Journal of Food Processing and Preservation	2020	16
Vacuum impregnation of β-carotene and lutein in minimally processed fruit salad Mônica Santana Moreira, Daniele de Almeida Paula, Eliane Maurício Furtado Martins, Journal of Food Processing and Preservation Food ChemistryNutritionFruit SaladNatural PigmentsNatural Color	2017	14

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