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 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 | 14 | 2022 |
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 |
Impact of dry heating in an alkaline environment on the structure and foaming properties of whey proteins DC Vidotto, GM Tavares Food and Bioprocess Technology 13, 1755-1764, 2020 | 11 | 2020 |
Simultaneous binding of folic acid and lutein to β-lactoglobulin and α-lactalbumin: A spectroscopic and molecular docking study DC Vidotto, GM Tavares Food Bioscience 50, 102107, 2022 | 6 | 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 |
Does protein deamidation enhance rice protein concentrate’s ability to produce and stabilize high internal phase emulsions? DC Vidotto, AMMT Galvão, GM Tavares, MD Hubinger Food Research International 179, 114012, 2024 | 1 | 2024 |
Whey proteins: protein structure, foaming properties and ability to bind lutein and folic acid= Proteínas do soro de leite: estrutura, propriedades espumantes e habilidade de … DC Vidotto [sn], 2022 | | 2022 |
Tracking new functionalities of whey proteins: structural impact of dry heating treatments at alkaline conditions DC Vidotto, G Tavares Galoá, 2019 | | 2019 |
Leites e produtos lácteos com baixo teor de lactose: mercado, tecnologias de produção, análise e rotulagem DC Vidotto [sn], 2017 | | 2017 |