Flávia Souza Almeida

Stability and viability of synbiotic microgels incorporated into liquid, Greek and frozen yogurts.

Eliza Cristina Cezarino, Karen Cristina Guedes Silva, Flávia Souza Almeida, 2022, Journal of food science.

Structure of gellan gum-hydrolyzed collagen particles: Effect of starch addition and coating layer.

Flávia Souza Almeida, Ana Carla Kawazoe Sato, 2019, Food research international.

Functional characterization of commercial plant proteins and their application on stabilization of emulsions

A. Sato, Flávia Souza Almeida, Ana Carla Kawazoe Sato, 2021 .

Polysaccharide-Peptides-Based Microgels: Characterization, In Vitro Digestibility, and Rheological Behavior of their Suspensions

Karen Cristina Guedes Silva, Flávia Souza Almeida, Ana Carla Kawazoe Sato, 2021, Food Biophysics.

Modulating porosity and mechanical properties of pectin hydrogels by starch addition

Karen Cristina Guedes Silva, Flávia Souza Almeida, Ana Carla Kawazoe Sato, 2020, Journal of Food Science and Technology.