| Casein-based hydrogels: A mini-review LGL Nascimento, F Casanova, NFN Silva, AVN de Carvalho Teixeira, ... Food chemistry 314, 126063, 2020 | 71 | 2020 |
| Physico-chemical, structural and techno-functional properties of gelatin from saithe (Pollachius virens) skin F Casanova, MA Mohammadifar, M Jahromi, HO Petersen, JJ Sloth, ... International journal of biological macromolecules 156, 918-927, 2020 | 56 | 2020 |
| Effect of moderate electric field on structural and thermo-physical properties of sunflower protein and sodium caseinate BG Subaşı, M Jahromi, F Casanova, E Capanoglu, F Ajalloueian, ... Innovative Food Science & Emerging Technologies 67, 102593, 2021 | 50 | 2021 |
| Physico-chemical and colloidal properties of protein extracted from black soldier fly (Hermetia illucens) larvae LS Queiroz, M Regnard, F Jessen, MA Mohammadifar, JJ Sloth, ... International journal of biological macromolecules 186, 714-723, 2021 | 48 | 2021 |
| Pulsed electric field: Fundamentals and effects on the structural and techno-functional properties of dairy and plant proteins A Taha, F Casanova, P Šimonis, V Stankevič, MAE Gomaa, A Stirkė Foods 11 (11), 1556, 2022 | 46 | 2022 |
| Recovery of gallic acid with colloidal gas aphrons generated from a cationic surfactant G Spigno, M Dermiki, C Pastori, F Casanova, P Jauregi Separation and Purification Technology 71 (1), 56-62, 2010 | 38 | 2010 |
| Protein extracts from de-oiled sunflower cake: Structural, physico-chemical and functional properties after removal of phenolics BG Subaşı, F Casanova, E Capanoglu, F Ajalloueian, JJ Sloth, ... Food Bioscience 38, 100749, 2020 | 35 | 2020 |
| pH-and ionic strength-dependent interaction between cyanidin-3-O-glucoside and sodium caseinate F Casanova, AL Chapeau, P Hamon, AF de Carvalho, T Croguennec, ... Food chemistry 267, 52-59, 2018 | 32 | 2018 |
| Sonoprocessing: mechanisms and recent applications of power ultrasound in food A Taha, T Mehany, R Pandiselvam, S Anusha Siddiqui, NA Mir, MA Malik, ... Critical reviews in food science and nutrition, 1-39, 2022 | 31 | 2022 |
| Physico-chemical stability of casein micelles cross-linked by transglutaminase as a function of acidic pH MH Nogueira, GM Tavares, NFN Silva, F Casanova, PC Stringheta, ... Food structure 19, 100103, 2019 | 27 | 2019 |
| Use of a crosslinked casein micelle hydrogel as a carrier for jaboticaba (Myrciaria cauliflora) extract LGL Nascimento, F Casanova, NFN Silva, ÁVN de Carvalho Teixeira, ... Food hydrocolloids 106, 105872, 2020 | 26 | 2020 |
| Stability of casein micelles cross-linked with genipin: A physicochemical study as a function of pH F Casanova, NFN Silva, F Gaucheron, MH Nogueira, AVNC Teixeira, ... International dairy journal 68, 70-74, 2017 | 26 | 2017 |
| Combined effect of transglutaminase and sodium citrate on the microstructure and rheological properties of acid milk gel NFN Silva, F Casanova, F Gaucheron, AVN de Carvalho Teixeira, ... Food hydrocolloids 82, 304-311, 2018 | 25 | 2018 |
| Gelling properties of black soldier fly (Hermetia illucens) larvae protein after ultrasound treatment S Kumar, LS Queiroz, R Marie, LGL Nascimento, MA Mohammadifar, ... Food Chemistry 386, 132826, 2022 | 22 | 2022 |
| Edible insect as an alternative protein source: A review on the chemistry and functionalities of proteins under different processing methods LS Queiroz, NFN Silva, F Jessen, MA Mohammadifar, R Stephani, ... Heliyon, 2023 | 18 | 2023 |
| Swelling of a foam lamella in a confined channel J Emile, F Casanova, O Emile Soft Matter 8 (27), 7223-7227, 2012 | 18 | 2012 |
| Interactions between caseins and food-derived bioactive molecules: A review F Casanova, LGL Nascimento, NFN Silva, AF de Carvalho, F Gaucheron Food Chemistry 359, 129820, 2021 | 17 | 2021 |
| Colloidal and acid gelling properties of mixed milk and pea protein suspensions IC Oliveira, IE de Paula Ferreira, F Casanova, ALF Cavallieri, ... Foods 11 (10), 1383, 2022 | 16 | 2022 |
| Pulsed electric field-assisted glycation of bovine serum albumin/starch conjugates improved their emulsifying properties A Taha, F Casanova, P Šimonis, J Jonikaitė-Švėgždienė, M Jurkūnas, ... Innovative Food Science & Emerging Technologies 82, 103190, 2022 | 14 | 2022 |
| Physical stability and interfacial properties of oil in water emulsion stabilized with pea protein and fish skin gelatin M Vall-Llosera, F Jessen, P Henriet, R Marie, M Jahromi, JJ Sloth, ... Food Biophysics 16, 139-151, 2021 | 14 | 2021 |
Antonio Fernandes de CarvalhoProfessor, Universidade Federal de ViçosaVerified email at ufv.br
