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Thais Lomonaco Teodoro da Silva
State University of Campinas
19Publications
4H-index
186Citations
Publications 19
Newest
#1Thais Lomonaco Teodoro da Silva (State University of Campinas)H-Index: 4
#2Silvana Martini (USU: Utah State University)H-Index: 23
Last.Daniel Barrera Arellano (State University of Campinas)H-Index: 8
view all 3 authors...
#1Thais Lomonaco Teodoro da Silva (State University of Campinas)H-Index: 4
#2Daniel Barrera Arellano (State University of Campinas)H-Index: 8
Last.Silvana Martini (USU: Utah State University)H-Index: 23
view all 3 authors...
Abstract Fully hydrogenated oils or hardfats are low cost and highly available products used in lipid technology while candelilla wax (CLX) is a well-known oleogelator that has been thoroughly studied over the last decade. CLX is capable of making a strong oleogel when used in very low concentrations (~1.5%) while hardfats need to be added in higher concentrations (>10%) to form a gel. Based on the molecular similarity between hardfats and CLX the aim of this work is to evaluate the use of CLX a...
#1Thais Lomonaco Teodoro da Silva (State University of Campinas)H-Index: 4
#2Daniel Barrera Arellano (State University of Campinas)H-Index: 8
Last.Silvana Martini (USU: Utah State University)H-Index: 23
view all 3 authors...
The aim of this work was to evaluate how the physical properties of oleogels formulated with candelilla wax (CLX), monoglycerides (MG), and hardfat (HF) change with the addition of 1–30% water (w/w). Physical properties such as crystal microstructure, melting and rheological behavior, hardness, oil binding capacity, and thermal stability were evaluated. The oleogels evaluated in this study formed stable water-in-oil emulsion gels at 25 °C without the use of additional emulsifiers. The water addi...
#1Maria Aliciane Fontenele Domingues (UFSCar: Federal University of São Carlos)H-Index: 4
#2Thais Lomonaco Teodoro da Silva (State University of Campinas)H-Index: 4
Last.Lireny Aparecida Guaraldo Gonçalves (State University of Campinas)H-Index: 25
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ABSTRACTThe formation and stabilization of fat crystals in palm oil (PO) by the templating effects of sorbitan tristearate (STS) and sucrose stearate (S-370) were examined. We observed that the crystallization mechanism occurred via heterogeneous nucleation, which was induced by co-crystallization or seeding, after the addition of STS or S-370, respectively. Overall, both emulsifiers, STS and S-370, caused an increase in the hardness of PO, which was related to changes in the microstructure. In ...
#1Guilherme A. Calligaris (State University of Campinas)H-Index: 5
#2Thais Lomonaco Teodoro da Silva (State University of Campinas)H-Index: 4
Last.L.P. Cardoso (State University of Campinas)H-Index: 16
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Abstract The characterization of fat components becomes very useful for formulation of shortening, margarines and fat products due to their unique properties of plasticity, texture, solubility, and aeration. However, X-ray diffraction experiments on such materials are usually limited to a qualitative evaluation of the polymorphic properties based only on the characteristic d-spacing peak intensities. In this work, interesting results based on the Rietveld Method have supported both a Quantitativ...
#1Thais Lomonaco Teodoro da Silva (State University of Campinas)H-Index: 4
#2Maria Aliciane Fontenele Domingues (UFSCar: Federal University of São Carlos)H-Index: 4
Last.Lireny Aparecida Guaraldo Gonçalves (State University of Campinas)H-Index: 25
view all 4 authors...
#1Thais Lomonaco Teodoro da Silva (State University of Campinas)H-Index: 4
#2Renato Grimaldi (State University of Campinas)H-Index: 16
Last.Lireny Aparecida Guaraldo Gonçalves (State University of Campinas)H-Index: 25
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Abstract Dark chocolate is a mixture of cocoa solids and sucrose in a fatty dispersion that is primarily composed of cocoa butter (CB). However, to achieve various technological and economic goals, many types of chocolate and chocolate coatings produced today contain a mixture of CB and other vegetable fats, which may lead to unexpected physical properties in the final product. The objective of this work was to assess the physical and chemical effects of the use of alternative fats, such as coco...
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