| Structural and emulsifying properties of sodium caseinate and lactoferrin influenced by ultrasound process G de Figueiredo Furtado, RA Mantovani, L Consoli, MD Hubinger, ... Food Hydrocolloids 63, 178-188, 2017 | 110 | 2017 |
| Assessing the potential of whey protein fibril as emulsifier RA Mantovani, G de Figueiredo Furtado, FM Netto, RL Cunha Journal of Food Engineering 223, 99-108, 2018 | 99 | 2018 |
| Formation and pH-stability of whey protein fibrils in the presence of lecithin RA Mantovani, J Fattori, M Michelon, RL Cunha Food Hydrocolloids 60, 288-298, 2016 | 92 | 2016 |
| Stability and in vitro digestibility of emulsions containing lecithin and whey proteins RA Mantovani, ÂLF Cavallieri, FM Netto, RL Cunha Food & Function 4 (9), 1322-1331, 2013 | 83 | 2013 |
| Effect of extraction temperature on rheological behavior and antioxidant capacity of flaxseed gum JM Vieira, RA Mantovani, MFJ Raposo, MA Coimbra, AA Vicente, ... Carbohydrate polymers 213, 217-227, 2019 | 60 | 2019 |
| Gelation of oil-in-water emulsions stabilized by whey protein RA Mantovani, ÂLF Cavallieri, RL Cunha Journal of Food Engineering 175, 108-116, 2016 | 49 | 2016 |
| In vitro digestion of oil-in-water emulsions stabilized by whey protein nanofibrils RA Mantovani, AC Pinheiro, AA Vicente, RL Cunha Food research international 99, 790-798, 2017 | 42 | 2017 |
| Structural characterization of β-carotene-incorporated nanovesicles produced with non-purified phospholipids M Michelon, RA Mantovani, R Sinigaglia-Coimbra, LG de la Torre, ... Food research international 79, 95-105, 2016 | 42 | 2016 |
| Unraveling the molecular mechanisms underlying interactions between caseins and lutein RA Mantovani, P Hamon, F Rousseau, GM Tavares, AZ Mercadante, ... Food Research International 138, 109781, 2020 | 26 | 2020 |
| 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 | 21 | 2021 |
| High-pressure microfluidization of whey proteins: Impact on protein structure and ability to bind and protect lutein DC Vidotto, RA Mantovani, GM Tavares Food chemistry 382, 132298, 2022 | 12 | 2022 |
| Lutein bioaccessibility in casein-stabilized emulsions is influenced by the free to acylated carotenoid ratio, but not by the casein aggregation state RA Mantovani, AAO Xavier, GM Tavares, AZ Mercadante Food Research International 161, 111778, 2022 | 7 | 2022 |
| Does the protein structure of β-lactoglobulin impact its complex coacervation with type A gelatin and the ability of the complexes to entrap lutein? MDA Rodriguez, DC Vidotto, AAO Xavier, RA Mantovani, GM Tavares Food Hydrocolloids 140, 108651, 2023 | 5 | 2023 |
| Designing Biopolymer and Colloidal Systems M Michelon, G de Figueiredo Furtado, RA Mantovani, RL Cunha Delivering Functionality in Foods: From Structure Design to Product …, 2022 | | 2022 |
| Poster 18 Influence of the extraction temperature on rheological properties of flaxseed gum solution JM Vieira, R Mantovani, AA Vicente, RL Cunha | | |
