Clitor J.F. Souza

The use of food by-products as a novel for functional foods: Their use as ingredients and for the encapsulation process

Talita A. Comunian, Marluci Palazzolli Silva, Clitor J.F. Souza · Trends in Food Science & Technology · 2021 · 195 citations

Nutrition, Food Function, Novel Food +12

Interpolymeric complexing between egg white proteins and xanthan gum: Effect of salt and protein/polysaccharide ratio

Clitor J.F. Souza, Edwin Elard Garcia‐Rojas · Food Hydrocolloids · 2016 · 180 citations

Food Chemistry, Protein Chemistry, Biochemistry +6

Effects of salt and protein concentrations on the association and dissociation of ovalbumin-pectin complexes

Clitor J.F. Souza, Edwin Elard Garcia‐Rojas · Food Hydrocolloids · 2015 · 90 citations

Protein Chemistry, Protein Concentrations, Biochemistry +8

Complex coacervates obtained from lactoferrin and gum arabic: Formation and characterization

Eliana da Silva Gulão, Clitor J.F. Souza, Fernanda A.S. da Silva et al. · Food Research International · 2014 · 74 citations

Food Chemistry, Biotransformation, Biochemistry +5

Interpolymer complexation of egg white proteins and carrageenan: Phase behavior, thermodynamics and rheological properties

Clitor J.F. Souza, Clyselen S.F. Souza, Lívia Pinto Heckert Bastos et al. · International Journal of Biological Macromolecules · 2017 · 65 citations

Engineering, Rheological Property, Phase Behavior +6