23. PERRECHIL, FABIANA A.; MAXIMO, GUILHERME J.; SATO, ANA CARLA K.; CUNHA, ROSIANE L. Microbeads of Sodium Caseinate and κ-Carrageenan as a β-Carotene Carrier in Aqueous Systems. Food and Bioprocess Technology, v. 13, p. 661-669, 2020.
22. LEONARDI, GISLAINE RICCI ; SILVA, MARINA MARTINES ; GUIMARÃES, CARINA MOREIRA ; PERRECHIL, FABIANA A.; FRIBERG, STIG . Janus Emulsions of Bixa Orellana Oil. Journal of Dispersion Science and Technology, v. 37, p. 1718-1723, 2016.
21. LEONARDI, GISLAINE RICCI ; MONTEIRO E SILVA, SILAS A. ; GUIMARÃES, CARINA M. ; PERRECHIL, FABIANA A. ; LANDGRAF, RICHARDT G. ; FRIBERG, STIG E. . Interfacial Tension; a Stabilizing Factor for Janus Emulsions of Silicone Bixa Orellana Oils. Journal of Surfactants and Detergents, p. 1009-1014, 2016.
20. VILELA, J. A. P.; PERRECHIL, F. A.; PICONE, C. S. F.; SATO, A. C. K.; CUNHA, R. L. Preparation, characterization and in vitro digestibility of gellan and chitosan-gellan microgels. Carbohydrate Polymers, v. 117, p. 54-62, 2015.
19. LEONARDI, G. R.; PERRECHIL, F. A.; SILVEIRA, L. P.; BRUNCA, H. O.; FRIBERG, S. E. Silicone/vegetable oil Janus emulsion: Topological stability versus interfacial tensions and relative oil volumes. Journal of Colloid and Interface Science (Print), v. 449, p. 31-37, 2015.
18. KARCHER, V.; PERRECHIL, F. A.; BANNWART, A. C. INTERFACIAL ENERGY DURING THE EMULSIFICATION OF WATER-IN-HEAVY CRUDE OIL EMULSIONS. Brazilian Journal of Chemical Engineering (Impresso), v. 32, p. 127-137, 2015.
17. LEONARDI, G. R.; SILVA, M.; SILVA, S. A. M.; PERRECHIL, F. A.; FRIBERG, S. E. Janus Emulsions of Bertholletia Excelsa Oil and Silicone Oil. Austin Journal of Analytical and Pharmaceutical Chemistry, v. 2, p. 1041, 2015.
16. SATO, A.C.K.; PERRECHIL, F.A.; COSTA, A.A.S.; SANTANA, R.C.; CUNHA, R.L. Cross-linking proteins by laccase: effects on the droplet size and rheology of emulsions stabilized by sodium caseinate. Food Research International, p. 244-251, 2015.
15. GOMES, ANDRESA ; COSTA, ANA LETÍCIA RODRIGUES ; PERRECHIL, FABIANA A.; CUNHA, ROSIANE LOPES. Role of the phases composition on the incorporation of gallic acid in O/W and W/O emulsions. Journal of Food Engineering, v. 168, p. 205-214, 2015.
14. PERRECHIL, F. A.; SANTANA, R. C.; LIMA, D. B.; POLASTRO, M. Z.; CUNHA, R.L. Emulsifying properties of maillard conjugates produced from sodium caseinate and locust bean gum. Brazilian Journal of Chemical Engineering (Impresso), v. 31, p. 429-438, 2014.
13. PERRECHIL, F. A.; RAMOS, V. A.; CUNHA, R. L. Synergistic Functionality of Soybean 7S and 11S Fractions in Oil-in-Water Emulsions: Effect of Protein Heat Treatment. International Journal of Food Properties, v. 18, p. 2593-2602, 2014.
12. SANTANA, R. C.; PERRECHIL, F. A.; CUNHA, R. L. High- and Low-Energy Emulsifications for Food Applications: A Focus on Process Parameters. FOOD ENG REV, v. 5, p. 107-122, 2013.
11. SATO, A. C. K.; PERRECHIL, F. A.; CUNHA, R.L. Rheological behavior of suspensions dispersed in non-Newtonian matrix. Applied Rheology (Print), v. 23, p. 45397, 2013.
10. PERRECHIL, F. A.; VILELA, J. A. P.; GUERREIRO, L. M. R.; CUNHA, R. L. Development of Na-CN -carrageenan Microbeads for the Encapsulation of Lipophilic Compounds. Food Biophysics, v. 7, p. 264-275, 2012.
9. PERRECHIL, F.A.; CUNHA, R.L. Stabilization of multilayered emulsions by sodium caseinate and -carrageenan. Food Hydrocolloids, v. 30, p. 606-613, 2012.
8. TARONE, ADRIANA GADIOLI; FASOLIN, LUIZ HENRIQUE; PERRECHIL, FABIANA A.; HUBINGER, MÍRIAM DUPAS ; CUNHA, ROSIANE LOPES. Influence of drying conditions on the gelling properties of the 7S and 11S soy protein fractions. Food and Bioproducts Processing, v. 91, p. 111, 2012.
7. PERRECHIL, FABIANA A.; BRAGA, ANA LUIZA M.; CUNHA, ROSIANE L. Acid gelation of native and heat-denatured soy proteins and locust bean gum. International Journal of Food Science & Technology (Print), v. 48, p. 620-627, 2012.
6. SANTANA, R.C.; PERRECHIL, F.A.; SATO, A.C.K.; CUNHA, R.L. Emulsifying properties of collagen fibers: Effect of pH, protein concentration and homogenization pressure. Food Hydrocolloids, v. 25, p. 604-612, 2011.
5. PERRECHIL, F.A.; SATO, A.C.K.; CUNHA, R.L. k-Carrageenan-sodium caseinate microgel production by atomization: Critical analysis of the experimental procedure. Journal of Food Engineering, v. 104, p. 123-133, 2011.
4. PERRECHIL, F.A; CUNHA, R.L. Development of multiple emulsions based on the repulsive interaction between sodium caseinate and LBG. Food Hydrocolloids, v. 26, p. 126-134, 2011.
3. PERRECHIL, F.A.; CUNHA, R.L. Oil-in-water emulsions stabilized by sodium caseinate: Influence of pH, high-pressure homogenization and locust bean gum addition. Journal of Food Engineering, v. 97, p. 441-448, 2010.
2. PERRECHIL, FABIANA A.; SANTANA, REJANE DE CASTRO; FASOLIN, LUIZ HENRIQUE; SILVA, CESAR ALGUSTO SODRÉ; CUNHA, ROSIANE LOPES. Rheological and structural evaluations of commercial italian salad dressings. Ciência e Tecnologia de Alimentos (Impresso), v. 30, p. 477-482, 2010.
1. PERRECHIL, F.A.; BRAGA, A.L.M.; CUNHA, R.L. Interactions between sodium caseinate and LBG in acidified systems: Rheology and phase behavior. Food Hydrocolloids, v. 23, p. 2085-2093, 2009.