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Effect of maltodextrin and gum arabic on water sorption and glass transition temperature of spray dried chicken meat hydrolysate protein

Journal of food engineering, 2009-03, Vol.91 (2), p.287-296

2009

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Enzymatic hydrolysis improves the encapsulation properties of rice bran protein by increasing retention of anthocyanins in microparticles of grape juice

Food research international, 2024-03, Vol.180, p.114090-114090, Article 114090

2024

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Glass transition phenomenon on shrinkage of papaya during convective drying

Journal of food engineering, 2012-01, Vol.108 (1), p.43-50

2012

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Ascorbic acid degradation of papaya during drying: Effect of process conditions and glass transition phenomenon

Journal of food engineering, 2014-02, Vol.123, p.157-164

2014

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Rotating-Pulsed Fluidized Bed Drying of Okara: Evaluation of Process Kinetic and Nutritive Properties of Dried Product

Food and bioprocess technology, 2020-09, Vol.13 (9), p.1611-1620

2020

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The role of ultrasound-assisted emulsification of roasted coffee oil on aroma profile in spray-dried microparticles and its dynamic release by PTR-ToF–MS

European food research & technology, 2021-04, Vol.247 (4), p.865-878

2021

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Effect of carrier agents on the physicochemical properties of a spray dried chicken meat protein hydrolysate

Journal of food engineering, 2009-10, Vol.94 (3), p.326-333

2009

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Ultrasound-Assisted Emulsification of Roasted Coffee Oil in Complex Coacervates and Real-time Coffee Aroma Release by PTR-ToF–MS

Food and bioprocess technology, 2021-10, Vol.14 (10), p.1857-1871

2021

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Lentil protein: impact of different extraction methods on structural and functional properties

Heliyon, 2022-11, Vol.8 (11), p.e11775-e11775, Article e11775

2022

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Influence of combined hydrolyzed collagen and maltodextrin as carrier agents in spray drying of cocona pulp

Revista brasileira de tecnologia de alimentos, 2020, Vol.23, p.1-15

2020

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Estabilidade física e química de hidrolisados proteicos de okara microencapsulados por spray drying

Revista brasileira de tecnologia de alimentos, 2020, Vol.23, p.1-14

2020

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Performance of rice protein hydrolysates as a stabilizing agent on oil-in-water emulsions

Food research international, 2023-10, Vol.172, p.113099-113099, Article 113099

2023

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Compositional aspect and mechanism of surface formation of spray-dried microparticles with surface-active rice protein hydrolysates

Journal of food engineering, 2024-06, Vol.371, Article 112007

2024

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Production of Hydrolysate of Okara Protein Concentrate with High Antioxidant Capacity and Aglycone Isoflavone Content

Brazilian archives of biology and technology, 2019, Vol.62

2019

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Avaliação do potencial antioxidante de proteínas do soro de leite concentradas por ultrafiltração e hidrolisadas por diferentes proteases comerciais

Revista brasileira de tecnologia de alimentos, 2019, Vol.22, p.1-11

2019

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Improvement of the functional and antioxidant properties of rice protein by enzymatic hydrolysis for the microencapsulation of linseed oil

Journal of food engineering, 2020-02, Vol.267, p.109761, Article 109761

2020

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Rice bran protein increases the retention of anthocyanins by acting as an encapsulating agent in the spray drying of grape juice

Food research international, 2023-10, Vol.172, p.113237-113237, Article 113237

2023

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Effect of osmotic dehydration on the drying kinetics and quality of cashew apple

International journal of food science & technology, 2009-05, Vol.44 (5), p.980-986

2009

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High internal phase emulsions (HIPE) using pea protein and different polysaccharides as stabilizers

Food hydrocolloids, 2020-08, Vol.105, p.105775, Article 105775

2020

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Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin

Innovative food science & emerging technologies, 2021-06, Vol.70, p.102696, Article 102696

2021

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Hydrophilic food compounds encapsulation by ionic gelation

Current opinion in food science, 2017-06, Vol.15, p.50-55

2017

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Microencapsulation of okara protein hydrolysate by spray drying: physicochemical and nutritive properties, sorption isotherm, and glass transition temperature

Drying technology, 2022-07, Vol.40 (10), p.2116-2127

2022

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Conversion/degradation of isoflavones and color alterations during the drying of okara

Food science & technology, 2017-01, Vol.75, p.512-519

2017

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Novel experimental approach to study aroma release upon reconstitution of instant coffee products

Food chemistry, 2020-07, Vol.317, p.126455-126455, Article 126455

2020

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Modulation of aroma release of instant coffees through microparticles of roasted coffee oil

Food chemistry, 2021-03, Vol.341 (Pt 1), p.128193-128193, Article 128193

2021

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Effect of maltodextrin and gum arabic on water sorption and glass transition temperature of spray dried chicken meat hydrolysate protein

Enzymatic hydrolysis improves the encapsulation properties of rice bran protein by increasing retention of anthocyanins in microparticles of grape juice

Glass transition phenomenon on shrinkage of papaya during convective drying

Ascorbic acid degradation of papaya during drying: Effect of process conditions and glass transition phenomenon

Rotating-Pulsed Fluidized Bed Drying of Okara: Evaluation of Process Kinetic and Nutritive Properties of Dried Product

The role of ultrasound-assisted emulsification of roasted coffee oil on aroma profile in spray-dried microparticles and its dynamic release by PTR-ToF–MS

Effect of carrier agents on the physicochemical properties of a spray dried chicken meat protein hydrolysate

Ultrasound-Assisted Emulsification of Roasted Coffee Oil in Complex Coacervates and Real-time Coffee Aroma Release by PTR-ToF–MS

Lentil protein: impact of different extraction methods on structural and functional properties

Influence of combined hydrolyzed collagen and maltodextrin as carrier agents in spray drying of cocona pulp

Estabilidade física e química de hidrolisados proteicos de okara microencapsulados por spray drying

Performance of rice protein hydrolysates as a stabilizing agent on oil-in-water emulsions

Compositional aspect and mechanism of surface formation of spray-dried microparticles with surface-active rice protein hydrolysates

Production of Hydrolysate of Okara Protein Concentrate with High Antioxidant Capacity and Aglycone Isoflavone Content

Avaliação do potencial antioxidante de proteínas do soro de leite concentradas por ultrafiltração e hidrolisadas por diferentes proteases comerciais

Improvement of the functional and antioxidant properties of rice protein by enzymatic hydrolysis for the microencapsulation of linseed oil

Rice bran protein increases the retention of anthocyanins by acting as an encapsulating agent in the spray drying of grape juice

Effect of osmotic dehydration on the drying kinetics and quality of cashew apple

High internal phase emulsions (HIPE) using pea protein and different polysaccharides as stabilizers

Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin

Hydrophilic food compounds encapsulation by ionic gelation

Microencapsulation of okara protein hydrolysate by spray drying: physicochemical and nutritive properties, sorption isotherm, and glass transition temperature

Conversion/degradation of isoflavones and color alterations during the drying of okara

Novel experimental approach to study aroma release upon reconstitution of instant coffee products

Modulation of aroma release of instant coffees through microparticles of roasted coffee oil

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