G
Glaucia Aguiar Rocha-Selmi
Researcher at State University of Campinas
Publications - 6
Citations - 346
Glaucia Aguiar Rocha-Selmi is an academic researcher from State University of Campinas. The author has contributed to research in topics: Sweetness & Controlled release. The author has an hindex of 5, co-authored 6 publications receiving 282 citations. Previous affiliations of Glaucia Aguiar Rocha-Selmi include University of São Paulo.
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Journal ArticleDOI
Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness.
Glaucia Aguiar Rocha-Selmi,Fernanda T. Bozza,Marcelo Thomazini,Helena Maria André Bolini,Carmen Silvia Fávaro-Trindade +4 more
TL;DR: The results indicated it was possible to encapsulate aspartame with the techniques employed and that these protected the sweetener even at 80°C, indicating the enormous potential of the vehicle developed in controlling the release of the aspartam into the food, thus prolonging its sweetness.
Journal ArticleDOI
Double emulsion stage prior to complex coacervation process for microencapsulation of sweetener sucralose
Glaucia Aguiar Rocha-Selmi,Aline Cristina Theodoro,Marcelo Thomazini,Helena Maria André Bolini,Carmen Silvia Fávaro-Trindade +4 more
TL;DR: In this article, the authors used double emulsion followed by complex coacervation to microenculate sucralose by using optical and scanning electron microscopy, hygroscopicity, solubility, moisture and water activity.
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Coencapsulation of xylitol and menthol by double emulsion followed by complex coacervation and microcapsule application in chewing gum
Milla Gabriela dos Santos,Débora A. Carpinteiro,Marcelo Thomazini,Glaucia Aguiar Rocha-Selmi,Adriano G. Cruz,Christiane E.C. Rodrigues,Carmen Silvia Fávaro-Trindade +6 more
TL;DR: In this article, xylitol and menthol were coencapped using double emulsion method followed by complex coacervation with the aim of intensifying the cooling sensation and to control the release of these components.
Journal ArticleDOI
Effect of spray drying on the sensory and physical properties of hydrolysed casein using gum arabic as the carrier
Suedemborg Franco Subtil,Glaucia Aguiar Rocha-Selmi,Marcelo Thomazini,Marco Antonio Trindade,Flavia Maria Netto,Carmen Silvia Fávaro-Trindade +5 more
TL;DR: The sensory tests showed that the spray drying process using gum Arabic as the carrier was efficient in attenuating or masking the bitter taste of the hydrolysed casein.
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Morphology, Stability, and Application of Lycopene Microcapsules Produced by Complex Coacervation
TL;DR: In this article, microencapsulation of lycopene by complex coacervation using gelatin and gum Arabic as the encapsulating agents was evaluated based on the encapsulation efficiency and their morphology and submitted to a stability test and applied in cake making.