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G. C. Dacanal
G. C. Dacanal
University of São Paulo
Chromatography
Chemistry
Starch
Lattice Boltzmann methods
Virtualization
3
Papers
14
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Encapsulation of wheat germ oil in alginate-gelatinized corn starch beads: Physicochemical properties and tocopherols' stability.
2020
Journal of Food Science
Gabriela Feltre
Tanara Sartori
Klycia Fidelis Cerqueira e Silva
G. C. Dacanal
Florencia Cecilia Menegalli
Miriam Dupas Hubinger
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Citations (2)
Alginate and corn starch mixed gels: effect of gelatinization and amylose content on the properties and in vitro digestibility
2020
Food Research International
Gabriela Feltre
Flávia Souza Almeida
Ana Carla Kawazoe Sato
G. C. Dacanal
Miriam Dupas Hubinger
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Scale‐up of extraction processes: Dimensionless modeling and virtualization via lattice Boltzmann method
2019
Journal of Food Process Engineering
José Antonio Rabi
Fernando de Lima Caneppele
Rogers Ribeiro
G. C. Dacanal
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Citations (1)
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