Joice Aline Pires Vilela

High acyl gellan as an emulsion stabilizer.

Joice Aline Pires Vilela, Rosiane Lopes da Cunha, 2016, Carbohydrate polymers.

Preparation, characterization and in vitro digestibility of gellan and chitosan-gellan microgels.

A. Sato, Joice Aline Pires Vilela, Rosiane Lopes da Cunha, 2015, Carbohydrate polymers.

The Effect of Chitin Alkaline Deacetylation at Different Condition on Particle Properties

C. Airoldi, Joice Aline Pires Vilela, Cléo T. G. V. M. T. Pires, 2014 .

Emulsions stabilized by high acyl gellan and KCl.

R. L. Cunha, Joice Aline Pires Vilela, 2017, Food research international.

The influence of gelation rate on the physical properties/structure of salt-induced gels of soy protein isolate-gellan gum

Joice Aline Pires Vilela, Â. Cavallieri, R. L. Cunha, 2011 .

Development of Na-CN—κ-carrageenan Microbeads for the Encapsulation of Lipophilic Compounds

L. M. R. Guerreiro, Joice Aline Pires Vilela, F. Perrechil, 2012, Food Biophysics.

Mechanical properties of gellan gum beads prepared with potassium or calcium ions.

Joice Aline Pires Vilela, Fabiana Perrechil Bonsanto, R. Cunha, 2022, Journal of texture studies.