Camila Sampaio Mangolim

Curcumin–β-cyclodextrin inclusion complex: Stability, solubility, characterisation by FT-IR, FT-Raman, X-ray diffraction and photoacoustic spectroscopy, and food application

Camila Sampaio Mangolim, Cristiane Moriwaki, Ana Cláudia Fernandes Nogueira et al. · Food Chemistry · 2013 · 511 citations

Natural Sciences, Chemistry, Food Science +17

Use of FT-IR, FT-Raman and thermal analysis to evaluate the gel formation of curdlan produced by Agrobacterium sp. IFO 13140 and determination of its rheological properties with food applicability

Camila Sampaio Mangolim, Thamara Thaiane da Silva, Vanderson Carvalho Fenelon et al. · Food Chemistry · 2017 · 44 citations

Agriculture, Agricultural Biotechnology, Food Science +10

Description of recovery method used for curdlan produced by Agrobacterium sp. IFO 13140 and its relation to the morphology and physicochemical and technological properties of the polysaccharide

Camila Sampaio Mangolim, Thamara Thaiane da Silva, Vanderson Carvalho Fenelon et al. · PLoS ONE · 2017 · 36 citations · Full text

Agriculture, Biotechnology, Food Science +16

Biosynthesis of CGTase by immobilized alkalophilic bacilli and crystallization of beta-cyclodextrin: Effective techniques to investigate cell immobilization and the production of cyclodextrins

Cristiane Moriwaki, Camila Sampaio Mangolim, Graziele Brescansin Ruiz et al. · Biochemical Engineering Journal · 2013 · 32 citations

Life Sciences, Biochemistry, Biotechnology +11

Different strategies for cyclodextrin production: Ultrafiltration systems, CGTase immobilization and use of a complexing agent

Vanderson Carvalho Fenelon, Juliana Harumi Miyoshi, Camila Sampaio Mangolim et al. · Carbohydrate Polymers · 2018 · 23 citations

Engineering, Biotechnology, Chemical Engineering +11