Talita Aline Comunian

All papers authored by Talita Aline Comunian

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2021 Talita A. Comunian

, Stephan Drusch

, André Brodkorb

Advances of plant-based structured food delivery systems on the in vitro digestibility of bioactive compounds

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Ana Gabriela da Silva Anthero

, Talita Aline Comunian

, Eveling Oliveira Bezerra, Miriam Dupas Hubinger

Barley Malt Esterification after Ultrasound and Stearic Acid Treatment: Characterization and Use as Stabilizing Agent in Oil-in-Water Emulsions

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Talita A. Comunian

, Marluci P. Silva

, 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

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2020 T. Comunian

, A. Babazadeh, A. Rehman, R. Shaddel, S. Akbari-Alavijeh, S. Boostani, S. M. Jafari

Protection and controlled release of vitamin C by different micro/nanocarriers

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Ana Gabriela da Silva Anthero

, Eveling Oliveira Bezerra, Talita Aline Comunian

, Fernanda Ramalho Procópio

, Miriam Dupas Hubinger

Effect of modified starches and gum arabic on the stability of carotenoids in paprika oleoresin microparticles

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This paper is made freely available by the publisher.

Eliana M. Vélez-Erazo

, Isabela Lima Silva, Talita Comunian

, Louise E. Kurozawa, Miriam Dupas Hubinger

Effect of chia oil and pea protein content on stability of emulsions obtained by ultrasound and powder production by spray drying

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Talita A. Comunian

, Gabriela Grassmann Roschel, Ana Gabriela da Silva Anthero, Inar Alves de Castro, Miriam Dupas Hubinger

Influence of heated, unheated whey protein isolate and its combination with modified starch on improvement of encapsulated pomegranate seed oil oxidative stability

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Carmen S. Favaro-Trindade, Bhavesh Patel, Marluci P. Silva, Talita A. Comunian

, Enrico Federici, Owen G. Jones, Osvaldo H. Campanella

Microencapsulation as a tool to producing an extruded functional food

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Gabriela Vollet Marson

, Mariana Teixeira da Costa Machado, Rafaela Polessi Saturno, Talita Aline Comunian

, Larissa Consoli

, Mariana Teixeira da Costa Machado, Miriam Dupas Hubinger

Maillard conjugates from spent brewer’s yeast by-product as an innovative encapsulating material

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Williara Queiroz de Oliveira, Nedio Jair Wurlitzer, Antonio Willian de Oliveira Araújo, Talita Aline Comunian

, Maria do Socorro Rocha Bastos, Alessandra Lopes de Oliveira, Hilton César Rodrigues Magalhães, Hálisson Lucas Ribeiro, Raimundo Wilane de Figueiredo, Paulo Henrique Machado de Sousa

Complex coacervates of cashew gum and gelatin as carriers of green coffee oil: The effect of microcapsule application on the rheological and sensorial quality of a fruit juice

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Talita Aline Comunian

, Marluci P. Silva, Izabel Cristina Freitas Moraes, Carmen S. Favaro-Trindade

Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying: Use of heated and unheated whey protein isolates as emulsifiers

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2019 Talita A. Comunian

, Ana Gabriela da Silva Anthero, Eveling Oliveira Bezerra, Izabel Cristina Freitas Moraes, Miriam Dupas Hubinger

Encapsulation of Pomegranate Seed Oil by Emulsification Followed by Spray Drying: Evaluation of Different Biopolymers and Their Effect on Particle Properties

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Clitor J. F. Souza, Talita A. Comunian

, Márcia G. C. Kasemodel, Carmen S. Favaro-Trindade

Microencapsulation of lactase by W/O/W emulsion followed by complex coacervation: Effects of enzyme source, addition of potassium and core to shell ratio on encapsulation efficiency, stability and kinetics of release

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Talita A. Comunian

, Luísa F. Favaro, Marcelo Thomazini, Eliria M. J. A. Pallone, Paulo José do Amaral Sobral, Inar Alves de Castro, Carmen S. Favaro-Trindade

Echium oil with oxidative stability increased by emulsion preparation in the presence of the phenolic compound sinapic acid followed by dehydration by spray and freeze drying processes

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2018 Raheleh Ravanfar, Talita A. Comunian

, Alireza Abbaspourrad

Thermoresponsive, water-dispersible microcapsules with a lipid-polysaccharide shell to protect heat-sensitive colorants

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J. Gomez-Estaca

, T. A. Comunian

, P. Montero, C. S. Favaro-Trindade

Physico-Chemical Properties, Stability, and Potential Food Applications of Shrimp Lipid Extract Encapsulated by Complex Coacervation

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Livia Cristina Ostroschi, Volnei Brito de Souza

, Mariana Alejandra Echalar-Barrientos, Fabrício Luiz Tulini

, Talita Aline Comunian

, Marcelo Thomazini, Julio C. C. Baliero, Gaëlle Roudaut, Maria Inés Genovese, Carmen Sílvia Favaro-Trindade

Production of spray-dried proanthocyanidin-rich cinnamon ( Cinnamomum zeylanicum ) extract as a potential functional ingredient: Improvement of stability, sensory aspects and technological properties

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Talita A. Comunian

, Marina Nogueira, Bianca Scolaro, Marcelo Thomazini, Roselayne Ferro-Furtado, Inar Alves de Castro, Carmen S. Favaro-Trindade

Enhancing stability of echium seed oil and beta-sitosterol by their coencapsulation by complex coacervation using different combinations of wall materials and crosslinkers

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Talita A. Comunian

, Raheleh Ravanfar, Michael J. Selig, Alireza Abbaspourrad

Influence of the protein type on the stability of fish oil in water emulsion obtained by glass microfluidic device

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Talita A. Comunian

, Raheleh Ravanfar, Samuel David Alcaine, Alireza Abbaspourrad

Water-in-oil-in-water emulsion obtained by glass microfluidic device for protection and heat-triggered release of natural pigments

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All papers authored by Talita Aline Comunian