Takip et
Guilherme M. Tavares
Guilherme M. Tavares
Professor at Unicamp
unicamp.br üzerinde doğrulanmış e-posta adresine sahip - Ana Sayfa
Başlık
Alıntı yapanlar
Alıntı yapanlar
Yıl
Milk proteins as encapsulation devices and delivery vehicles: applications and trends
GM Tavares, T Croguennec, AF Carvalho, S Bouhallab
Trends in Food Science & Technology 37 (1), 5-20, 2014
2472014
Mixing animal and plant proteins: Is this a way to improve protein techno-functionalities?
AC Alves, GM Tavares
Food hydrocolloids 97, 105171, 2019
2062019
Thermal treatments and emerging technologies: Impacts on the structure and techno-functional properties of milk proteins
L Nunes, GM Tavares
Trends in food science & technology 90, 88-99, 2019
1142019
Design future foods using plant protein blends for best nutritional and technological functionality
LM Jiménez-Munoz, GM Tavares, M Corredig
Trends in Food Science & Technology 113, 139-150, 2021
1042021
Heteroprotein complex coacervation: A generic process
T Croguennec, GM Tavares, S Bouhallab
Advances in Colloid and Interface Science 239, 115-126, 2017
862017
Spontaneous co-assembly of lactoferrin and β-lactoglobulin as a promising biocarrier for vitamin B9
AL Chapeau, GM Tavares, P Hamon, T Croguennec, D Poncelet, ...
Food Hydrocolloids 57, 280-290, 2016
782016
Technological aspects of lactose-hydrolyzed milk powder
JKF Torres, R Stephani, GM Tavares, AF de Carvalho, RGB Costa, ...
Food Research International, 2017
662017
Complexation of chitosan with gum Arabic, sodium alginate and κ-carrageenan: Effects of pH, polymer ratio and salt concentration
RS Rabelo, GM Tavares, AS Prata, MD Hubinger
Carbohydrate polymers 223, 115120, 2019
642019
Microencapsulation by atomization of the mixture of phenolic extracts
JCG Rocha, FAR de Barros, ÍT Perrone, KWC Viana, GM Tavares, ...
Powder Technology 343, 317-325, 2019
602019
Selective coacervation between lactoferrin and the two isoforms of β-lactoglobulin
GM Tavares, T Croguennec, P Hamon, AF Carvalho, S Bouhallab
Food Hydrocolloids 48, 238-247, 2015
592015
How does the thermal-aggregation behavior of black cricket protein isolate affect its foaming and gelling properties?
LA Santiago, OM Fadel, GM Tavares
Food Hydrocolloids 110, 106169, 2021
582021
Unraveling the molecular mechanisms underlying interactions between caseins and lutein
R Mantovani, P Hamon, F Rousseau, G Tavares, AZ Mercadante, ...
Food Research International 138, 109781, 2020
372020
Physico-chemical stability of casein micelles cross-linked by transglutaminase as a function of acidic pH
MH Nogueira, GM Tavares, NFN Silva, F Casanova, PC Stringheta, ...
Food Structure 19, 2019
302019
Binding of folic acid induces specific self-aggregation of lactoferrin: thermodynamic characterization
GM Tavares, T Croguennec, S Lê, O Lerideau, P Hamon, AF Carvalho, ...
Langmuir 31, 12481-12488, 2015
302015
Binding of carotenoids to milk proteins: Why and how
RA Mantovani, ML Rasera, DC Vidotto, AZ Mercadante, GM Tavares
Trends in Food Science & Technology 110, 280-290, 2021
282021
Leites A1 e A2: revisão sobre seus potenciais efeitos no trato digestório
MG Barbosa, AB Souza, GM Tavares, AEC Antunes
Segurança Alimentar e Nutricional 26, 019004, 2019
272019
Structure and Dynamics of Heteroprotein Coacervates
PDS Peixoto, GM Tavares, T Croguennec, A Nicolas, P Hamon, ...
Langmuir 32 (31), 7821-7828, 2016
252016
High internal phase emulsions stabilized by the lentil protein isolate (Lens culinaris)
AMMT Galvão, EM Vélez-Erazo, GGB Karatay, G de Figueiredo Furtado, ...
Colloids and Surfaces A: Physicochemical and Engineering Aspects 653, 129993, 2022
232022
How the presence of a small molecule affects the complex coacervation between lactoferrin and β-lactoglobulin
GM Tavares, T Croguennec, P Hamon, AF Carvalho, S Bouhallab
International Journal of Biological Macromolecules 102, 192-199, 2017
212017
Structural and foaming properties of whey and soy protein isolates in mixed systems before and after heat treatment
AC Alves, L Martha, F Casanova, GM Tavares
Food Science and Technology International 28 (6), 545-553, 2022
192022
Sistem, işlemi şu anda gerçekleştiremiyor. Daha sonra yeniden deneyin.
Makaleler 1–20