S. C. de Moura

Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles.

M. Hubinger, I. D. Alvim, Silvia P. M. Germer, 2018, Food chemistry.

Stability of Hibiscus Extract Encapsulated by Ionic Gelation Incorporated in Yogurt

M. Hubinger, I. D. Alvim, D. Gallina, 2019, Food and Bioprocess Technology.

Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candy.

M. Hubinger, I. D. Alvim, Marise B. Queiroz, 2019, Food research international.

Stability of yerba mate extract, evaluation of its microencapsulation by ionic gelation and fluidized bed drying

I. D. Alvim, L.V. Takano, S. C. de Moura, 2023, Heliyon.