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 · 212 citations

Agriculture, Food Science, Food Chemistry +13

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 · 189 citations

Agriculture, Biochemistry, Food Science +16

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

Life Sciences, Biochemistry, Biophysics +12

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 · 75 citations

Agriculture, Biochemistry, Food Chemistry +6

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 · 67 citations

Agriculture, Food Science, Materials Science +16