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Scopus Author ID: 57024007900

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Employment (4)

Instituto de Tecnologia de Alimentos: Campinas, São Paulo, BR

2022-04-01 to 2024-03-31 | Postdoctoral Researcher (Cereal Chocotec)
Employment
Source: Self-asserted source
Elaine Kaspchak

Federal University of Paraná: Curitiba, Paraná, BR

2021-02-01 to 2022-03-31 | Postdoctoral Researcher
Employment
Source: Self-asserted source
Elaine Kaspchak

Farm Direct Food: Curitiba, Paraná, BR

2020-03-10 to 2020-11-20 | Analyst (Technical)
Employment
Source: Self-asserted source
Elaine Kaspchak

Jasmine Alimentos: Campina Grande do Sul, Paraná, BR

2019-05-06 to 2020-02-21 | Laboratory Assistant (Quality)
Employment
Source: Self-asserted source
Elaine Kaspchak

Education and qualifications (3)

Universidade Federal do Paraná: Curitiba, PR, BR

2015-03-01 to 2019-02-20 | Doctoral degree student in Food Engineering
Education
Source: Self-asserted source
Elaine Kaspchak

Universidade Federal do Paraná: Curitiba, PR, BR

2013-02-01 to 2015-02-03 | Master degree student in Food Engineering (Food Engineering)
Education
Source: Self-asserted source
Elaine Kaspchak

Universidade Estadual de Ponta Grossa: Ponta Grossa, PR, BR

2008-02-07 to 2012-12-21 | Bachelor of food engineering (Food Engineering)
Education
Source: Self-asserted source
Elaine Kaspchak

Works (15)

Hydration of broken carioca beans: Kinetics and changes in composition and techno-functional properties

Journal of Food Engineering
2025-07 | Journal article
DOI: 10.1016/j.jfoodeng.2025.112537
Contributors: Elaine Kaspchak; Eduardo Vicente; Elizabeth Harumi Nabeshima; Maria Teresa Bertoldo Pacheco; Mitie Sonia Sadahira
Source: check_circle
Crossref

Chemical stability of Curcuma longa extract stored in hydrophobic deep eutectic solvent and polymers emulsion

Food Hydrocolloids
2024-01 | Journal article
DOI: 10.1016/j.foodhyd.2023.109166
Contributors: Ana Letícia Kincheski Coelho; Vitória R.G. F. Muniz; Aline Alberti; Rilton A. de Freitas; Elaine Kaspchak; Marcos R. Mafra; Luciana Igarashi Mafra
Source: check_circle
Crossref

Antinutrient and Sugar Type Effect on Structure and Maillard Reaction of Bovine Serum Albumin Submitted to Mild Heating

ACS Food Science & Technology
2022-09-16 | Journal article
DOI: 10.1021/acsfoodscitech.2c00180
Contributors: Elaine Kaspchak; Luciana Igarashi Mafra; Marcos R. Mafra
Source: check_circle
Crossref

Thermophysical characterization of deep eutectic solvents composed by D-sorbitol, xylitol or D(+)xylose as hydrogen bond donors

Journal of Molecular Liquids
2022-05 | Journal article
DOI: 10.1016/j.molliq.2022.118801
Part of ISSN: 0167-7322
Source: Self-asserted source
Elaine Kaspchak

Interactions of antinutrients mixtures with bovine serum albumin and its influence on in vitro protein digestibility

Journal of Molecular Liquids
2020-10 | Journal article
DOI: 10.1016/j.molliq.2020.113699
Part of ISSN: 0167-7322
Source: Self-asserted source
Elaine Kaspchak

Effect of antinutrients on heat-set gelation of soy, pea, and rice protein isolates

Journal of Food Science and Technology
2020-04-29 | Journal article
DOI: 10.1007/s13197-020-04458-7
Part of ISSN: 0022-1155
Part of ISSN: 0975-8402
Source: Self-asserted source
Elaine Kaspchak

Interaction of Quillaja bark saponin and bovine serum albumin: Effect on secondary and tertiary structure, gelation and in vitro digestibility of the protein

LWT
2020-03 | Journal article
DOI: 10.1016/j.lwt.2019.108970
Contributors: Elaine Kaspchak; Cíntia Tiemi Misugi Kayukawa; Joana Léa Meira Silveira; Luciana Igarashi-Mafra; Marcos R. Mafra
Source: check_circle
Crossref

Effect of divalent cations on bovine serum albumin (BSA) and tannic acid interaction and its influence on turbidity and in vitro protein digestibility

International Journal of Biological Macromolecules
2019-09 | Journal article
DOI: 10.1016/j.ijbiomac.2019.06.102
Part of ISSN: 0141-8130
Source: Self-asserted source
Elaine Kaspchak

Quality and thermal characterization of glutenin-rich fractions of wheat flour (Triticum aestivum) obtained by different extraction methods

Acta Alimentaria
2019-09 | Journal article
DOI: 10.1556/066.2019.48.3.8
Part of ISSN: 0139-3006
Part of ISSN: 1588-2535
Source: Self-asserted source
Elaine Kaspchak

Quillaja bark saponin effects on Kluyveromyces lactis β-galactosidase activity and structure

Food Chemistry
2019-08 | Journal article
DOI: 10.1016/j.foodchem.2019.125388
Part of ISSN: 0308-8146
Source: Self-asserted source
Elaine Kaspchak
grade
Preferred source (of 2)‎

Effect of tannic acid on the structure and activity of Kluyveromyces lactis β-galactosidase

Food Chemistry
2019-03 | Journal article
DOI: 10.1016/j.foodchem.2018.09.107
Contributors: Cíntia Tiemi Misugi Kayukawa; Marco Aurélio Schüler de Oliveira; Elaine Kaspchak; Heloisa Bruna Soligo Sanchuki; Luciana Igarashi-Mafra; Marcos R. Mafra
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Effect of heating and ionic strength on the interaction of bovine serum albumin and the antinutrients tannic and phytic acids, and its influence on in vitro protein digestibility

Food Chemistry
2018 | Journal article
DOI: 10.1016/j.foodchem.2018.01.089
EID:

2-s2.0-85040706615
Contributors: Kaspchak, E.; Mafra, L.I.; Mafra, M.R.
Source: Self-asserted source
Elaine Kaspchak via Scopus - Elsevier

Influence of Ternary Complexation between Bovine Serum Albumin, Sodium Phytate, and Divalent Salts on Turbidity and In Vitro Digestibility of Protein

Journal of Agricultural and Food Chemistry
2018-10-10 | Journal article
DOI: 10.1021/acs.jafc.8b03142
Contributors: Elaine Kaspchak; Luciana Igarashi-Mafra; Marcos R. Mafra
Source: check_circle
Crossref

Determination of heat-set gelation capacity of a quinoa protein isolate (Chenopodium quinoa) by dynamic oscillatory rheological analysis

Food Chemistry
2017 | Journal article
DOI: 10.1016/j.foodchem.2017.04.014
EID:

2-s2.0-85017258504
Contributors: Kaspchak, E.; Oliveira, M.A.S.D.; Simas, F.F.; Franco, C.R.C.; Silveira, J.L.M.; Mafra, M.R.; Igarashi-Mafra, L.
Source: Self-asserted source
Elaine Kaspchak via Scopus - Elsevier

Influence of temperature and homogenization on honey crystallization,Influência da temperatura e da homogeneização na cristalização de mel

Brazilian Journal of Food Technology
2015 | Journal article
DOI: 10.1590/1981-6723.7314
EID:

2-s2.0-84951911220
Contributors: Costa, L.C.V.; Kaspchak, E.; Queiroz, M.B.; De Almeida, M.M.; Quast, E.; Quast, L.B.
Source: Self-asserted source
Elaine Kaspchak via Scopus - Elsevier

Peer review (10 reviews for 7 publications/grants)

Review activity for ACS omega. (1)
Review activity for Carbohydrate polymers. (1)
Review activity for Food biophysics. (3)
Review activity for Food chemistry. (1)
Review activity for Journal of agricultural and food chemistry. (2)
Review activity for Journal of cereal science. (1)
Review activity for PloS one. (1)
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