Detalhe da pesquisa
1.
Does protein deamidation enhance rice protein concentrate's ability to produce and stabilize high internal phase emulsions?
Food Res Int;
179: 114012, 2024 Mar.
Artigo
em Inglês
| MEDLINE | ID: mdl-38342536
2.
Compartmentalization of lutein in simple and double emulsions containing protein nanoparticles: Effects on stability and bioaccessibility.
Food Res Int;
173(Pt 2): 113404, 2023 11.
Artigo
em Inglês
| MEDLINE | ID: mdl-37803740
3.
Thermo-induced changes in the structure of lentil protein isolate (Lens culinaris) to stabilize high internal phase emulsions.
Int J Biol Macromol;
253(Pt 6): 127313, 2023 Dec 31.
Artigo
em Inglês
| MEDLINE | ID: mdl-37820922
4.
Effects of processing technologies on the antioxidant properties of common bean (Phaseolus vulgaris L.) and lentil (Lens culinaris) proteins and their hydrolysates.
Food Res Int;
172: 113190, 2023 10.
Artigo
em Inglês
| MEDLINE | ID: mdl-37689943
5.
Stability of milk proteins subjected to UHT treatments: challenges and future perspectives.
Crit Rev Food Sci Nutr;
: 1-11, 2023 Aug 26.
Artigo
em Inglês
| MEDLINE | ID: mdl-37632425
6.
Co-aggregation between whey proteins and carotenoids from yellow mombin (Spondias mombin): Impact of carotenoids' self-aggregation.
Food Res Int;
169: 112855, 2023 07.
Artigo
em Inglês
| MEDLINE | ID: mdl-37254429
7.
Lutein bioaccessibility in casein-stabilized emulsions is influenced by the free to acylated carotenoid ratio, but not by the casein aggregation state.
Food Res Int;
161: 111778, 2022 11.
Artigo
em Inglês
| MEDLINE | ID: mdl-36192875
8.
Designing covalent sodium caseinate-quercetin complexes to improve emulsifying properties and oxidative stability.
Food Res Int;
160: 111738, 2022 10.
Artigo
em Inglês
| MEDLINE | ID: mdl-36076466
9.
High-pressure microfluidization of whey proteins: Impact on protein structure and ability to bind and protect lutein.
Food Chem;
382: 132298, 2022 Jul 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-35144190
10.
Structural and foaming properties of whey and soy protein isolates in mixed systems before and after heat treatment.
Food Sci Technol Int;
28(6): 545-553, 2022 Sep.
Artigo
em Inglês
| MEDLINE | ID: mdl-34233546
11.
Unraveling the molecular mechanisms underlying interactions between caseins and lutein.
Food Res Int;
138(Pt B): 109781, 2020 12.
Artigo
em Inglês
| MEDLINE | ID: mdl-33288167
12.
Complexation of chitosan with gum Arabic, sodium alginate and κ-carrageenan: Effects of pH, polymer ratio and salt concentration.
Carbohydr Polym;
223: 115120, 2019 Nov 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-31427003
13.
Technological aspects of lactose-hydrolyzed milk powder.
Food Res Int;
101: 45-53, 2017 11.
Artigo
em Inglês
| MEDLINE | ID: mdl-28941696
14.
How the presence of a small molecule affects the complex coacervation between lactoferrin and ß-lactoglobulin.
Int J Biol Macromol;
102: 192-199, 2017 Sep.
Artigo
em Inglês
| MEDLINE | ID: mdl-28389403
15.
Heteroprotein complex coacervation: A generic process.
Adv Colloid Interface Sci;
239: 115-126, 2017 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-27370709
16.
Structure and Dynamics of Heteroprotein Coacervates.
Langmuir;
32(31): 7821-8, 2016 08 09.
Artigo
em Inglês
| MEDLINE | ID: mdl-27352848
17.
Binding of Folic Acid Induces Specific Self-Aggregation of Lactoferrin: Thermodynamic Characterization.
Langmuir;
31(45): 12481-8, 2015 Nov 17.
Artigo
em Inglês
| MEDLINE | ID: mdl-26488446