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JF

João Vítor Fonseca Feitoza

Universidade Federal do Ceará · CE · 18 publicações em 2022–2026

ORCID 0000-0001-9184-8549

Food composition and propertiesPolysaccharides Composition and ApplicationsFood Nutrient Composition and Product DevelopmentProteins in Food SystemsConsumer Attitudes and Food Labeling

Principais coautores no Nordeste tamanho = publicações em comum

Newton Carlos Santos Raphael Lucas Jacinto Almeida Raphael da Silva Eduardo Virgínia Mirtes de Alcântara Silva Cecília Elisa de Sousa Muniz Mércia Melo de Almeida Mota Victor Herbert de Alcântara Ribeiro Celene Ataíde Cordeiro Ribeiro Gilsandro Alves da Costa Rebeca de Almeida Silva Gabriel Monteiro da Silva Josilene de Assis Cavalcante

Publicações recentes

2026 1

Plasma‐Activated Water Primes Black Rice Starch for Amplified Hydrothermal Modification: Structural Insights and Enhanced Digestibility
Enfermagem · Journal of Food Science

2025 1

Influence of Cold Plasma Intensity on the Enzymatic Susceptibility, Physicochemical, Morphostructural, Thermal, and Rheological Properties of Chickpea Starch (Cicer arietinum)
Enfermagem · Food Biophysics

2024 5

Pseudocereals – A bibliometric analysis and literature review on the potential for manufacturing flours, bakery products and milk analogues
Ciências agrárias e biológicas · NFS Journal
Synergistic effect of ozone treatment with α-amylase on the modification of microstructure and paste properties of japonica rice starch
Enfermagem · Food Chemistry
Effect of superheated steam treatment on rice starch: study on in vitro digestibility and morphostructural, thermal and functional changes
Enfermagem · Journal of Food Measurement & Characterization
Room temperature storage of myrtle (Eugenia gracillima Kiaersk.) tropical juice: Effects of physical and chemical preservation methods
Ciências agrárias e biológicas · Heliyon
Effect of combined freezing with heat-moisture treatment (HMT) on the modification of in vitro digestibility, morphostructural, physicochemical, and thermal properties of Adzuki bean starch
Enfermagem · Journal of Food Measurement & Characterization

2023 3

Evaluation of dual modification by high hydrostatic pressure and annealing on the physicochemical properties of bean starch
Enfermagem · Food Research International
Influence of Annealing Process Combined with Enzymatic Modification with Transglucosidase on Black Rice Starch
Enfermagem · Starch - Stärke
Effects of high hydrostatic pressure (HHP) on the rheological properties of pulp nectarine and the spray drying on the powder properties
Bioquímica, genética e biologia molecular · Journal of Food Measurement & Characterization

2022 8

Effect of heat-moisture treatment on the thermal, structural and morphological properties of Quinoa starch
Enfermagem · Carbohydrate Polymer Technologies and Applications
Evaluation of the technological properties of rice starch modified by high hydrostatic pressure (HHP)
Enfermagem · Innovative Food Science & Emerging Technologies
The impact of the pulsed electric field on the structural, morphological, functional, textural, and rheological properties of red rice starch ( Oryza sativa )
Bioquímica, genética e biologia molecular · Journal of Food Process Engineering
Impact of high hydrostatic pressure (HHP) pre-treatment drying cashew (Anacardium occidentale L.): drying behavior and kinetic of ultrasound-assisted extraction of total phenolics compounds
Ciências agrárias e biológicas · Journal of Food Measurement & Characterization
Effects of hydrothermal pretreatments on thermodynamic and technological properties of red bean starch
Enfermagem · Journal of Food Process Engineering
Beverage composed of fruits and soy: Microbiology, colorimetry and effects of refrigerated storage on physical-chemical parameters
Ciências agrárias e biológicas · Food Bioscience
Influence of High Hydrostatic Pressure (HHP) on the Ordered Structure and on the Functional, Morphological, and Thermal Properties of Japonica Rice Starch
Enfermagem · Starch - Stärke
Thermodynamic, Thermal, Structural Properties and In Vitro Digestibility of Basmati Rice Starch Subjected to α‐Amylase
Enfermagem · Starch - Stärke

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