All Stories

  1. Effect of pH and interaction between egg white protein and hydroxypropymethylcellulose in bulk aqueous medium on foaming properties

    Article • Carbohydrate Polymers, July 2015, Elsevier

    Dr Rosiane Lopes Cunha

  2. Ultrasound-assisted formation of annatto seed oil emulsions stabilized by biopolymers

    Article • Food Hydrocolloids, May 2015, Elsevier

    Dr Rosiane Lopes Cunha, PhD Maria Angela A Meireles

  3. Breaking oil-in-water emulsions stabilized by yeast

    Article • Colloids and Surfaces B Biointerfaces, April 2015, Elsevier

    Dr Rosiane Lopes Cunha

  4. Preparation, characterization and in vitro digestibility of gellan and chitosan–gellan microgels

    Article • Carbohydrate Polymers, March 2015, Elsevier

    Dr Rosiane Lopes Cunha

  5. Effect of prebiotic ingredients on the rheological properties and microstructure of reduced-sodium and low-fat meat emulsions

    Article • LWT, January 2015, Elsevier

    Dr Rosiane Lopes Cunha

  6. Influence of emulsion droplet size on antimicrobial activity of interesterified Amazonian oils

    Article • LWT, January 2015, Elsevier

    Dr Rosiane Lopes Cunha

  7. Assessing the potential of flaxseed protein as an emulsifier combined with whey protein isolate

    Article • Food Research International, April 2014, Elsevier

    Dr Rosiane Lopes Cunha

  8. Microbial advanced biofuels production: overcoming emulsification challenges for large-scale operation

    Article • Trends in Biotechnology, April 2014, Elsevier

    Dr Rosiane Lopes Cunha

  9. Influence of Emulsion Properties on the Microencapsulation of Orange Essential Oil by Spray Drying

    Article • Journal of Colloid Science and Biotechnology, June 2013, American Scientific Publishers

    Dr Rosiane Lopes Cunha

  10. Chitosan–gellan electrostatic complexes: Influence of preparation conditions and surfactant presence

    Article • Carbohydrate Polymers, April 2013, Elsevier

    Dr Rosiane Lopes Cunha

  11. Influence of drying conditions on the gelling properties of the 7S and 11S soy protein fractions

    Article • Food and Bioproducts Processing, April 2013, Elsevier

    Dr Rosiane Lopes Cunha

  12. Formation of nano and microstructures by polysorbate–chitosan association

    Article • Colloids and Surfaces A Physicochemical and Engineering Aspects, February 2013, Elsevier

    Dr Rosiane Lopes Cunha

  13. Stability and in vitro digestibility of emulsions containing lecithin and whey proteins

    Article • Food & Function, January 2013, Royal Society of Chemistry

    Dr Rosiane Lopes Cunha

  14. Thermal and rheological properties of organogels formed by sugarcane or candelilla wax in soybean oil

    Article • Food Research International, January 2013, Elsevier

    Dr Rosiane Lopes Cunha

  15. Gelation property and water holding capacity of heat-treated collagen at different temperature and pH values

    Article • Food Research International, January 2013, Elsevier

    Dr Rosiane Lopes Cunha

  16. Acid gelation of native and heat-denatured soy proteins and locust bean gum

    Article • International Journal of Food Science & Technology, November 2012, Wiley

    Dr Rosiane Lopes Cunha

  17. Guava

    Article • November 2012, Wiley

    Dr Rosiane Lopes Cunha

  18. Characterisation of soy extract processed under different drying methods and extraction conditions

    Article • International Journal of Food Science & Technology, October 2012, Wiley

    Dr Rosiane Lopes Cunha

  19. Soursop juice stabilized with soy fractions: a rheologial approach

    Article • Food Science and Technology, September 2012, FapUNIFESP (SciELO)

    Dr Rosiane Lopes Cunha

  20. Development of Na-CN—κ-carrageenan Microbeads for the Encapsulation of Lipophilic Compounds

    Article • Food Biophysics, July 2012, Springer Science + Business Media

    Dr Rosiane Lopes Cunha

  21. Effect of process variables on the osmotic dehydration of star-fruit slices

    Article • Food Science and Technology, June 2012, FapUNIFESP (SciELO)

    Dr Rosiane Lopes Cunha

  22. Food Gels

    Article • May 2012, Taylor & Francis

    Dr Rosiane Lopes Cunha

  23. Effects of a cosurfactant on the shear-dependent structures of systems composed of biocompatible ingredients

    Article • Colloids and Surfaces A Physicochemical and Engineering Aspects, March 2012, Elsevier

    Dr Rosiane Lopes Cunha

  24. Influence of Dispersing Media and Particle Characteristics on Rheological Behavior of Noncolloidal Suspensions

    Article • Journal of Dispersion Science and Technology, March 2012, Taylor & Francis

    Dr Rosiane Lopes Cunha

  25. Emulsions stabilized by heat-treated collagen fibers

    Article • Food Hydrocolloids, January 2012, Elsevier

    Dr Rosiane Lopes Cunha

  26. The influence of gelation rate on the physical properties/structure of salt-induced gels of soy protein isolate–gellan gum

    Article • Food Hydrocolloids, October 2011, Elsevier

    Dr Rosiane Lopes Cunha

  27. Cold-set whey protein–flaxseed gum gels induced by mono or divalent salt addition

    Article • Food Hydrocolloids, July 2011, Elsevier

    Dr Rosiane Lopes Cunha

  28. An assessment of the texture of acidified sodium caseinate gels with added inulin using response surface methodology

    Article • International Journal of Dairy Technology, April 2011, Wiley

    Dr Rosiane Lopes Cunha

  29. Sodium Caseinate and κ-Carrageenan Interactions in Acid Gels: Effect of Polysaccharide Dissolution Temperature and Sucrose Addition

    Article • International Journal of Food Properties, February 2011, Taylor & Francis

    Dr Rosiane Lopes Cunha

  30. Influence of pH on formation and properties of gellan gels

    Article • Carbohydrate Polymers, February 2011, Elsevier

    Dr Rosiane Lopes Cunha

  31. The effect of transglutaminase from Streptomyces sp. CBMAI 837 on the gelation of acidified sodium caseinate

    Article • International Dairy Journal, October 2010, Elsevier

    Dr Rosiane Lopes Cunha

  32. The effect of homogenisation on the stability of pineapple pulp

    Article • International Journal of Food Science & Technology, September 2010, Wiley

    Dr Rosiane Lopes Cunha

  33. Heat-Induced Whey Protein Gels: Effects of pH and the Addition of Sodium Caseinate

    Article • Food Biophysics, September 2010, Springer Science + Business Media

    Dr Rosiane Lopes Cunha

  34. Structural and rheological properties of amaranth protein concentrate gels obtained by different processes

    Article • Food Hydrocolloids, August 2010, Elsevier

    Dr Rosiane Lopes Cunha

  35. Interactions between milk proteins and gellan gum in acidified gels

    Article • Food Hydrocolloids, July 2010, Elsevier

    Dr Rosiane Lopes Cunha

  36. Rheological and structural evaluations of commercial italian salad dressings

    Article • Food Science and Technology, June 2010, FapUNIFESP (SciELO)

    Dr Rosiane Lopes Cunha

  37. Heat-induced gels of soy protein and κ-carrageenan at different pH values

    Article • International Journal of Food Science & Technology, June 2010, Wiley

    Dr Rosiane Lopes Cunha

  38. Stress Relaxation of Acid-induced Milk Gels

    Article • Food and Bioprocess Technology, March 2010, Springer Science + Business Media

    Dr Rosiane Lopes Cunha

  39. Drying of Xanthan Gum Using a Two-Dimensional Spouted Fluidized Bed (2DSFB) with Inert Particles: Performance and Rheological Considerations

    Article • Drying Technology, March 2010, Taylor & Francis

    Dr Rosiane Lopes Cunha

  40. Cold-set whey protein gels induced by calcium or sodium salt addition

    Article • International Journal of Food Science & Technology, February 2010, Wiley

    Dr Rosiane Lopes Cunha

  41. Viscosidade extensional e em cisalhamento de suspensões acidificadas de amido de amaranto e caseinato de sódio

    Article • Food Science and Technology, September 2009, FapUNIFESP (SciELO)

    Dr Rosiane Lopes Cunha

  42. The effect of transglutaminase from Streptomyces spp. CBMAI 837 on the gelation of acidified sodium caseinate

    Article • New Biotechnology, September 2009, Elsevier

    Dr Rosiane Lopes Cunha

  43. Effect of particle size on rheological properties of jaboticaba pulp

    Article • Journal of Food Engineering, April 2009, Elsevier

    Dr Rosiane Lopes Cunha

  44. Cold-Set Whey Protein Gels with Addition of Polysaccharides

    Article • Food Biophysics, March 2009, Springer Science + Business Media

    Dr Rosiane Lopes Cunha

  45. Whey Protein/Arabic Gum Gels Formed by Chemical or Physical Gelation Process

    Article • Food Biophysics, December 2008, Springer Science + Business Media

    Dr Rosiane Lopes Cunha

  46. Influence of ageing time on sodium caseinate gelation induced by glucono-δ-lactone at different temperatures

    Article • Dairy Science and Technology, November 2008, Springer Science + Business Media

    Dr Rosiane Lopes Cunha

  47. The effects of acidification rate, pH and ageing time on the acidic cold set gelation of whey proteins

    Article • Food Hydrocolloids, May 2008, Elsevier

    Dr Rosiane Lopes Cunha

  48. Rheology of Mixed Pectin Solutions

    Article • Food Biophysics, February 2008, Springer Science + Business Media

    Dr Rosiane Lopes Cunha

  49. Influência da temperatura no comportamento reológico da polpa de jabuticaba

    Article • Food Science and Technology, December 2007, FapUNIFESP (SciELO)

    Dr Rosiane Lopes Cunha

  50. Whey protein interactions in acidic cold-set gels at different pH values

    Article • Dairy Science & Technology, November 2007, EDP Sciences

    Dr Rosiane Lopes Cunha

  51. Modelling Viscosity Temperature Dependence of Supercooled Sucrose SolutionsThe Random-Walk Approach

    Article • The Journal of Physical Chemistry, March 2007, American Chemical Society (ACS)

    Dr Rosiane Lopes Cunha

  52. Effect of calcium salts on the texture, structure and sensory acceptance of osmotically dehydrated guavas

    Article • Journal of the Science of Food and Agriculture, January 2007, Wiley

    Dr Rosiane Lopes Cunha, Professor HELENA M A BOLINI, HELENA BOLINI

  53. Interactions between soy protein isolate and xanthan in heat-induced gels: The effect of salt addition

    Article • Food Hydrocolloids, December 2006, Elsevier

    Dr Rosiane Lopes Cunha

  54. Effect of Sucrose Addition and Heat Treatment on Egg Albumen Protein Gelation

    Article • Journal of Food Science, May 2006, Wiley

    Dr Rosiane Lopes Cunha

  55. Effects of Operating Conditions on the Quality of Mango Pulp Dried in a Spout Fluidized Bed

    Article • Drying Technology, May 2006, Taylor & Francis

    Dr Rosiane Lopes Cunha

  56. The effect of addition of calcium and processing temperature on the quality of guava in syrup

    Article • International Journal of Food Science & Technology, April 2006, Wiley

    Dr Rosiane Lopes Cunha

  57. Análise das propriedades mecânicas de cereais matinais com diferentes fontes de amido durante o processo de absorção de leite

    Article • Food Science and Technology, March 2005, FapUNIFESP (SciELO)

    Dr Rosiane Lopes Cunha

  58. Conservação do açaí pela tecnologia de obstáculos

    Article • Food Science and Technology, March 2004, FapUNIFESP (SciELO)

    Dr Rosiane Lopes Cunha

  59. Rheological properties and colour evaluation of papaya during osmotic dehydration processing

    Article • Journal of Food Engineering, September 2003, Elsevier

    Dr Rosiane Lopes Cunha

  60. Evaluation of the drying process in spouted bed and spout fluidized bed of xanthan gum: focus on product quality

    Article • Powder Technology, February 2000, Elsevier

    Dr Rosiane Lopes Cunha