M
Milena Martelli-Tosi
Researcher at University of São Paulo
Publications - 24
Citations - 516
Milena Martelli-Tosi is an academic researcher from University of São Paulo. The author has contributed to research in topics: Chemistry & Chitosan. The author has an hindex of 8, co-authored 18 publications receiving 264 citations. Previous affiliations of Milena Martelli-Tosi include Faculdade de Filosofia, Ciências e Letras de Ribeirão Preto.
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Journal ArticleDOI
Soybean straw nanocellulose produced by enzymatic or acid treatment as a reinforcing filler in soy protein isolate films
Milena Martelli-Tosi,Maraiane Mantoani Masson,Natália Silva,Bruno Stefani Esposto,Taís T. Barros,Odilio B. G. Assis,Delia Rita Tapia-Blácido +6 more
TL;DR: The SPI-CNC films showed the lowest values for solubility, probably due to their higher crystallinity (63%) and the water vapor permeability was solely reduced with CNF addition, which can be attributed to theirHigher aspect ratio (length/diameter) and a better incorporation into the protein matrix.
Journal ArticleDOI
Using Commercial Enzymes to Produce Cellulose Nanofibers from Soybean Straw
Milena Martelli-Tosi,Marcela da Silva Torricillas,Maria Alice Martins,Od,lio Benedito Garrido de Assis,Delia Rita Tapia-Bl #,cido +6 more
TL;DR: In this paper, commercial enzymes were used to isolate cellulose nanofibrils (CN) and produce sugars from chemically pretreated soybean straw (SS) by alkali (NaOH 5 or 17.5%) and bleaching (NaClO2 3.3% or H2O2 4%) pretreatments.
Journal ArticleDOI
Chemical treatment and characterization of soybean straw and soybean protein isolate/straw composite films.
Milena Martelli-Tosi,Milena Martelli-Tosi,Odilio B. G. Assis,Natália Silva,Bruno Stefani Esposto,Maria Alice Martins,Delia Rita Tapia-Blácido +6 more
TL;DR: The low solubility and the reasonable water vapor permeability of the composite films make them suitable packaging materials for fresh fruit and vegetables.
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Fruit and vegetable residues flours with different granulometry range as raw material for pectin-enriched biodegradable film preparation.
T.B.N. Brito,J.F. Carrajola,Édira Castello Branco de Andrade Gonçalves,Milena Martelli-Tosi,Mariana Simões Larraz Ferreira +4 more
TL;DR: The granulometry reduction and the pectin addition have significantly improved the viscosity and the yellow color of the film solutions (FS), and different residue fractions could have different applications depending on their particle size and composition.
Journal ArticleDOI
Liposomes vs. chitosomes: Encapsulating food bioactives
Bruno Stefani Esposto,Paula Jauregi,Delia Rita Tapia-Blácido,Milena Martelli-Tosi,Milena Martelli-Tosi +4 more
TL;DR: Chitosomes proved to be more stable to food processing and digestion than liposomes, enhancing the bioaccessibility of bioactives such as polyphenols, carotenoids and vitamins.