Gustavo Cesar Dacanal

Gustavo Cesar Dacanal

Universidade de São Paulo USP - São Paulo / Brazil
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 884408
University of São Paulo USP
person_outline Gustavo Cesar Dacanal's MOST POPULAR ARTICLES
1-) The effect of homogenisation on the stability of pineapple pulp International Journal of Food Science and Technology 45 (10), 2127-2133, 2010
2-) Selection of operational parameters for the production of instant soy protein isolate by pulsed fluid bed agglomeration Powder Technology 203 (3), 565-573, 2010
3-) Production of instant green banana flour (Musa cavendischii, var. Nanicão) by a pulsed-fluidized bed agglomeration LWT-Food Science and Technology 63 (1), 461-469, 2015
4-) Alginate and corn starch mixed gels: Effect of gelatinization and amylose content on the properties and in vitro digestibility Food Research International 132, 109069, 2020
5-) Alginate and corn starch mixed gels: Effect of gelatinization and amylose content on the properties and in vitro digestibilityG Feltre, FS Almeida, ACK Sato, GC Dacanal, MD HubingerFood Research International 132, 109069, 2020552020