1. Application of spray chilling and electrostatic interaction to produce lipid microparticles loaded with probiotics as an alternative to improve resistance under stress conditions. (October 2018) Authors: Silva, Marluci P.; Tulini, Fabrício L.; Matos-Jr, Fernando E.; Oliveira, Mariana G.; Thomazini, Marcelo; Fávaro-Trindade, Carmen S. Journal: Food hydrocolloids Issue: Volume 83(2018) Page Start: 109 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Comparison of extrusion and co-extrusion encapsulation techniques to protect Lactobacillus acidophilus LA3 in simulated gastrointestinal fluids. (March 2018) Authors: Silva, Marluci P.; Tulini, Fabrício L.; Martins, Evandro; Penning, Manfred; Fávaro-Trindade, Carmen S.; Poncelet, Denis Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 89(2018) Page Start: 392 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Evaluation of the release profile, stability and antioxidant activity of a proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract co-encapsulated with α-tocopherol by spray chilling. (May 2017) Authors: Tulini, Fabrício L.; Souza, Volnei B.; Thomazini, Marcelo; Silva, Marluci P.; Massarioli, Adna P.; Alencar, Severino M.; Pallone, Eliria M.J.A.; Genovese, Maria I.; Favaro-Trindade, Carmen S. Journal: Food research international Issue: Volume 95(2017) Page Start: 117 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Fortification of yoghurt drink with microcapsules loaded with Lacticaseibacillus paracasei BGP-1 and guaraná seed extract. (February 2022) Authors: Silva, Marluci P.; da S. Mesquita, Mércia; V. Rubio, Fernanda T.; Thomazini, Marcelo; Favaro-Trindade, Carmen S. Journal: International dairy journal Issue: Volume 125(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Microcapsules loaded with the probiotic Lactobacillus paracasei BGP-1 produced by co-extrusion technology using alginate/shellac as wall material: Characterization and evaluation of drying processes. (November 2016) Authors: Silva, Marluci P.; Tulini, Fabricio L.; Ribas, Marcela M.; Penning, Manfred; Fávaro-Trindade, Carmen S.; Poncelet, Denis Journal: Food research international Issue: Volume 89(2016) Part 1 Page Start: 582 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Microencapsulation as a tool to producing an extruded functional food. (June 2020) Authors: Favaro-Trindade, Carmen S.; Patel, Bhavesh; Silva, Marluci P.; Comunian, Talita A.; Federici, Enrico; Jones, Owen G.; Campanella, Osvaldo H. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 128(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Production and characterization of solid lipid microparticles loaded with guaraná (Paullinia cupana) seed extract. (September 2019) Authors: Silva, Marluci P.; Thomazini, Marcelo; Holkem, Augusto T.; Pinho, Lorena S.; Genovese, Maria I.; Fávaro-Trindade, Carmen S. Journal: Food research international Issue: Volume 123(2019) Page Start: 144 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. 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. (April 2020) Authors: Comunian, Talita Aline; Silva, Marluci P.; Moraes, Izabel Cristina Freitas; Favaro-Trindade, Carmen S. Journal: Food research international Issue: Volume 130(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Semisweet chocolate as a vehicle for the probiotics Lactobacillus acidophilus LA3 and Bifidobacterium animalis subsp. lactis BLC1: Evaluation of chocolate stability and probiotic survival under in vitro simulated gastrointestinal conditions. (January 2017) Authors: Silva, Marluci P.; Tulini, Fabricio L.; Marinho, Júlia F.U.; Mazzocato, Marcella C.; De Martinis, Elaine C.P.; Luccas, Valdecir; Favaro-Trindade, Carmen S. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 75(2017) Page Start: 640 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Semisweet chocolate as a vehicle for the probiotics Lactobacillus acidophilus LA3 and Bifidobacterium animalis subsp. lactis BLC1: Evaluation of chocolate stability and probiotic survival under in vitro simulated gastrointestinal conditions. (January 2017) Authors: Silva, Marluci P.; Tulini, Fabricio L.; Marinho, Júlia F.U.; Mazzocato, Marcella C.; De Martinis, Elaine C.P.; Luccas, Valdecir; Favaro-Trindade, Carmen S. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 75(2017) Page Start: 640 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗