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Effect of pH and interaction between egg white protein and hydroxypropymethylcellulose in bulk aqueous medium on foaming properties

Carbohydrate polymers, 2015-07, Vol.125, p.26-34

2015

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Whey protein and phenolic compound complexation: Effects on antioxidant capacity before and after in vitro digestion

Food research international, 2020-07, Vol.133, p.109104-109104, Article 109104

2020

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Influence of pH on foaming and rheological properties of aerated high sugar system with egg white protein and hydroxypropylmethylcellulose

Food science & technology, 2018-03, Vol.89, p.350-357

2018

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Encapsulation of Beta‐carotene in Lipid Microparticles Stabilized with Hydrolyzed Soy Protein Isolate: Production Parameters, Alpha‐tocopherol Coencapsulation and Stability Under Stress Conditions

Journal of food science, 2017-03, Vol.82 (3), p.659-669

2017

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Protein structure modification and allergenic properties of whey proteins upon interaction with tea and coffee phenolic compounds

Journal of functional foods, 2018-12, Vol.51, p.121-129

2018

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Whey protein isolate hydrolysates obtained with free and immobilized Alcalase: Characterization and detection of residual allergens

Food research international, 2016-05, Vol.83, p.112-120

2016

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Complexation of whey protein with caffeic acid or (−)-epigallocatechin-3-gallate as a strategy to induce oral tolerance to whey allergenic proteins

International immunopharmacology, 2019-03, Vol.68, p.115-123

2019

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Intake of Protein Hydrolysates and Phenolic Fractions Isolated from Flaxseed Ameliorates TNBS‐Induced Colitis

Molecular nutrition & food research, 2018-09, Vol.62 (17), p.e1800088-n/a

2018

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Influence of protein–pectin electrostatic interaction on the foam stability mechanism

Carbohydrate polymers, 2014-03, Vol.103, p.55-61

2014

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Comparison between isoelectric precipitation and ultrafiltration processes to obtain Amaranth mantegazzianus protein concentrates at pilot plant scale

Journal of food engineering, 2012-10, Vol.112 (4), p.288-295

2012

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Structural modifications of β-lactoglobulin subjected to gamma radiation

International dairy journal, 2008-12, Vol.18 (12), p.1126-1132

2008

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Surfactant systems for nasal zidovudine delivery: structural, rheological and mucoadhesive properties

Journal of pharmacy and pharmacology, 2010-04, Vol.62 (4), p.430-439

2010

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Optimization of the Enzymatic Hydrolysis of Blue Shark Skin

Journal of food science, 2011-09, Vol.76 (7), p.C938-C949

2011

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Comparison of spray-drying, drum-drying and freeze-drying for beta-carotene encapsulation and preservation

Journal of food science, 1997-11, Vol.62 (6), p.1158-1162

1997

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Effects of gamma radiation on β-lactoglobulin: Oligomerization and aggregation

Biopolymers, 2007-02, Vol.85 (3), p.284-294

2007

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Total phenolic content and antioxidant activity of different streams resulting from pilot-plant processes to obtain Amaranthus mantegazzianus protein concentrates

Journal of food engineering, 2014-02, Vol.122, p.62-67

2014

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Impact of sodium chloride replacement by salt substitutes on the proteolysis and rheological properties of dry fermented sausages

Journal of food engineering, 2015-04, Vol.151, p.16-24

2015

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Effect of egg white protein-pectin electrostatic interactions in a high sugar content system on foaming and foam rheological properties

Food hydrocolloids, 2016-07, Vol.58, p.1-10

2016

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Biochemical Characterization and Enzymatic Hydrolysis of Different Commercial Soybean Protein Isolates

Journal of agricultural and food chemistry, 1998-08, Vol.46 (8), p.3009-3015

1998

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Preservation of beta-carotene from carrots

Critical reviews in food science and nutrition, 1998-07, Vol.38 (5), p.381-396

1998

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Erratum: "Effects of gamma radiation on β-lactoglobulin: Oligomerization and aggregation"

Biopolymers, 2007-09, Vol.87 (1), p.93-93

2007

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Effects of gamma radiation on eta-lactoglobulin: Oligomerization and aggregation

Biopolymers, 2007-02, Vol.85 (3), p.284-294

2007

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Effects of gamma radiation on beta -lactoglobulin: Oligomerizationand aggregation

Biopolymers, 2007-01, Vol.85 (3), p.284-294

2007

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Production and Characterization of Enzymatic Hydrolysate from Soy Protein Isolate

Food science & technology, 1998-11, Vol.31 (7-8), p.624-631

1998

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Social distancing measures to control the COVID-19 pandemic: potential impacts and challenges in Brazil

Ciência & saude coletiva, 2020-06, Vol.25 (suppl 1), p.2423-2446

2020

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Effect of pH and interaction between egg white protein and hydroxypropymethylcellulose in bulk aqueous medium on foaming properties

Whey protein and phenolic compound complexation: Effects on antioxidant capacity before and after in vitro digestion

Influence of pH on foaming and rheological properties of aerated high sugar system with egg white protein and hydroxypropylmethylcellulose

Encapsulation of Beta‐carotene in Lipid Microparticles Stabilized with Hydrolyzed Soy Protein Isolate: Production Parameters, Alpha‐tocopherol Coencapsulation and Stability Under Stress Conditions

Protein structure modification and allergenic properties of whey proteins upon interaction with tea and coffee phenolic compounds

Whey protein isolate hydrolysates obtained with free and immobilized Alcalase: Characterization and detection of residual allergens

Complexation of whey protein with caffeic acid or (−)-epigallocatechin-3-gallate as a strategy to induce oral tolerance to whey allergenic proteins

Intake of Protein Hydrolysates and Phenolic Fractions Isolated from Flaxseed Ameliorates TNBS‐Induced Colitis

Influence of protein–pectin electrostatic interaction on the foam stability mechanism

Comparison between isoelectric precipitation and ultrafiltration processes to obtain Amaranth mantegazzianus protein concentrates at pilot plant scale

Structural modifications of β-lactoglobulin subjected to gamma radiation

Surfactant systems for nasal zidovudine delivery: structural, rheological and mucoadhesive properties

Optimization of the Enzymatic Hydrolysis of Blue Shark Skin

Comparison of spray-drying, drum-drying and freeze-drying for beta-carotene encapsulation and preservation

Effects of gamma radiation on β-lactoglobulin: Oligomerization and aggregation

Total phenolic content and antioxidant activity of different streams resulting from pilot-plant processes to obtain Amaranthus mantegazzianus protein concentrates

Impact of sodium chloride replacement by salt substitutes on the proteolysis and rheological properties of dry fermented sausages

Effect of egg white protein-pectin electrostatic interactions in a high sugar content system on foaming and foam rheological properties

Biochemical Characterization and Enzymatic Hydrolysis of Different Commercial Soybean Protein Isolates

Preservation of beta-carotene from carrots

Erratum: "Effects of gamma radiation on β-lactoglobulin: Oligomerization and aggregation"

Effects of gamma radiation on eta-lactoglobulin: Oligomerization and aggregation

Effects of gamma radiation on beta -lactoglobulin: Oligomerizationand aggregation

Production and Characterization of Enzymatic Hydrolysate from Soy Protein Isolate

Social distancing measures to control the COVID-19 pandemic: potential impacts and challenges in Brazil

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