Publications
"Encapsulation of Ginger Essential Oil Using Complex Coacervation Method: Coacervate Formation, Rheological Property, and Physicochemical Characterization
Loleny Tavares; Caciano Pelayo Zapata Noreña;
2020, Food and Bioprocess Technology.
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Effect of deacetylation degree of chitosan on rheological properties and physical chemical characteristics of genipin-crosslinked chitosan beads
Loleny Tavares, Elí Emanuel Esparza Flores, Rafael Costa Rodrigues, Plinho Francisco Hertz, Caciano Pelayo Zapata Noreña
2020, Food Hydrocolloids.
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Microencapsulation of Garlic Extract by Complex Coacervation Using Whey Protein Isolate/Chitosan and Gum Arabic/Chitosan as Wall Materials: Influence of Anionic Biopolymers on the Physicochemical and Structural Properties of Microparticles
Loleny Tavares, Hélio Lopes Barbosa Barros, Júlio César Pacheco Vaghetti & Caciano Pelayo Zapata Noreña
2019, Food and Bioprocess Technology.
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Encapsulation of garlic extract using complex coacervation with whey protein isolate and chitosan as wall materials followed by spray drying"
Loleny Tavares; Caciano Pelayo Zapata Noreña
2019, Food Hydrocolloids.
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