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 | 233 | 2014 |
Mixing animal and plant proteins: Is this a way to improve protein techno-functionalities? AC Alves, GM Tavares Food hydrocolloids 97, 105171, 2019 | 158 | 2019 |
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 | 97 | 2019 |
Heteroprotein complex coacervation: A generic process T Croguennec, GM Tavares, S Bouhallab Advances in Colloid and Interface Science 239, 115-126, 2017 | 80 | 2017 |
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 | 79 | 2021 |
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 | 67 | 2016 |
Technological aspects of lactose-hydrolyzed milk powder JKF Torres, R Stephani, GM Tavares, AF de Carvalho, RGB Costa, ... Food Research International, 2017 | 60 | 2017 |
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 | 55 | 2015 |
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 | 53 | 2019 |
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 | 50 | 2019 |
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 | 48 | 2021 |
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 | 27 | 2019 |
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 | 26 | 2020 |
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 | 26 | 2015 |
Structure and Dynamics of Heteroprotein Coacervates PDS Peixoto, GM Tavares, T Croguennec, A Nicolas, P Hamon, ... Langmuir 32 (31), 7821-7828, 2016 | 24 | 2016 |
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 |
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 | 18 | 2019 |
Lactose-hydrolyzed milk powder: Physicochemical and technofunctional characterization TL Fialho, E Martins, CRJ Silva, R Stephani, GM Tavares, ACP Silveira, ... Drying Technology 36 (14), 1688-1695, 2018 | 16 | 2018 |
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 | 16 | 2017 |
Physicochemical Characteristics of Raw Milk IRT Renhe, ÍT Perrone, GM Tavares, P Schuck, AF de Carvalho Raw Milk, 29-43, 2019 | 15 | 2019 |