Match!
Thais Lomonaco Teodoro da Silva
State University of Campinas
Organic chemistryChemistryCrystallizationCandelilla waxChromatography
19Publications
5H-index
216Citations
What is this?
Publications 23
Newest
#1Thais Lomonaco Teodoro da Silva (USU: Utah State University)H-Index: 5
#2Silvana Martini (USU: Utah State University)H-Index: 24
Abstract The objective of this work was to introduce high-intensity ultrasound (HIU) in different positions within a scraped surface heat exchanger (SSHE) and evaluate the crystallization behavior and physical properties of a low saturated, soybean-based fat. The SSHE in this study was composed of one pump (flow rate of 11 L/h), two crystallization barrels (32 °C, 344 rpm), and one pin worker (208 rpm). HIU was placed before the first crystallization step, or barrel 1 (HIU-0), between the two ba...
Source
#1Thais Lomonaco Teodoro da Silva (USU: Utah State University)H-Index: 5
#2Melissa Marsh (USU: Utah State University)
Last. Silvana Martini (USU: Utah State University)H-Index: 24
view all 4 authors...
Oil migration (OM) has been an immense issue in fat-based foods such as peanut butter and chocolate fillings. The objective of this study was to evaluate the effect of high-intensity ultrasound (HIU) on OM in a palm kernel oil-based fat used in chocolate fillings, coatings, and confectionery applications. The sample was crystallized at 30 degrees C for 90 min and stored for 48 hr at 25 degrees C. HIU was applied after 20 min at 30 degrees C using a 3.2-mm diameter tip operating at an amplitude o...
Source
#1Thais Lomonaco Teodoro da Silva (USU: Utah State University)H-Index: 5
#2Zachary Cooper (USU: Utah State University)
Last. Silvana Martini (USU: Utah State University)H-Index: 24
view all 5 authors...
2 CitationsSource
#1Thais Lomonaco Teodoro da Silva (State University of Campinas)H-Index: 5
#2Silvana Martini (USU: Utah State University)H-Index: 24
Last. Daniel Barrera Arellano (State University of Campinas)H-Index: 8
view all 3 authors...
Source
#1Thais da Silva (USU: Utah State University)
#2Silvana Martini (USU: Utah State University)H-Index: 24
Abstract The aim of this research is to crystallize a low saturated interesterified soybean oil (IESBO) using a scraped surface heat exchanger (SSHE) combined with high intensity ultrasound (HIU). The SSHE operated at a flow rate of 3.125 mL/s, crystallization temperature of 32°C, pressure of 2 bars, and barrels/pin worker speed of 344/208 rpm, respectively. HIU was applied at amplitudes between 20-80% using continuous, 5 seconds or 10 seconds pulses. The microstructure, melting behavior, rheolo...
Source
#1Thais Lomonaco Teodoro da Silva (State University of Campinas)H-Index: 5
#2Daniel Barrera Arellano (State University of Campinas)H-Index: 8
Last. Silvana Martini (USU: Utah State University)H-Index: 24
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...
2 CitationsSource
#1Thais Lomonaco Teodoro da Silva (State University of Campinas)H-Index: 5
#2Daniel Barrera Arellano (State University of Campinas)H-Index: 8
Last. Silvana Martini (USU: Utah State University)H-Index: 24
view all 3 authors...
1 CitationsSource
#1Thais Lomonaco Teodoro da Silva (State University of Campinas)H-Index: 5
#2Daniel Barrera Arellano (State University of Campinas)H-Index: 8
Last. Silvana Martini (USU: Utah State University)H-Index: 24
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...
1 CitationsSource
#1Thais Lomonaco Teodoro da Silva (State University of Campinas)H-Index: 5
#2Daniel Barrera Arellano (State University of Campinas)H-Index: 8
Last. Silvana Martini (USU: Utah State University)H-Index: 24
view all 3 authors...
5 CitationsSource
#1Thais Lomonaco Teodoro da Silva (State University of Campinas)H-Index: 5
#2Kamila Ferreira Chaves (State University of Campinas)H-Index: 1
Last. Daniel Barrera Arellano (State University of Campinas)H-Index: 8
view all 6 authors...
Source
123