Microencapsulation of sweeteners by complex coacervation

• Grant number: 10/06146-9
• Support Opportunities: Regular Research Grants
• Start date: October 01, 2010
• End date: September 30, 2012
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Carmen Sílvia Fávaro Trindade
• Grantee: Carmen Sílvia Fávaro Trindade
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
• Associated researchers: Helena Maria Andre Bolini

Scientific publications

(4)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

ROCHA-SELMI, GLAUCIA A.; THEODORO, ALINE C.; THOMAZINI, MARCELO; BOLINI, HELENA M. A.; FAVARO-TRINDADE, CARMEN S.. Double emulsion stage prior to complex coacervation process for microencapsulation of sweetener sucralose. Journal of Food Engineering, v. 119, n. 1, p. 28-32, NOV 2013. (10/06146-9)

SANTOS, MILLA G.; CARPINTEIRO, DEBORA A.; THOMAZINI, MARCELO; ROCHA-SELMI, GLAUCIA A.; DA CRUZ, ADRIANO G.; RODRIGUES, CHRISTIANE E. C.; FAVARO-TRINDADE, CARMEN S.. Coencapsulation of xylitol and menthol by double emulsion followed by complex coacervation and microcapsule application in chewing gum. Food Research International, v. 66, p. 454-462, DEC 2014. (10/06146-9, 12/16515-7)

SANTOS, MILLA G.; BOZZA, FERNANDA T.; THOMAZINI, MARCELO; FAVARO-TRINDADE, CARMEN S.. Microencapsulation of xylitol by double emulsion followed by complex coacervation. Food Chemistry, v. 171, p. 32-39, MAR 15 2015. (10/06146-9, 12/16515-7)

ROCHA-SELMI, GLAUCIA A.; BOZZA, FERNANDA T.; THOMAZINI, MARCELO; BOLINI, HELENA M. A.; FAVARO-TRINDADE, CARMEN S.. Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness. Food Chemistry, v. 139, n. 1-4, p. 72-78, JUL 1 2013. (10/06146-9, 10/15215-4)