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eduardo basílio de oliveira
eduardo basílio de oliveira
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Food protein-polysaccharide conjugates obtained via the Maillard reaction: A review
FC de Oliveira, JSR Coimbra, EB de Oliveira, ADG Zuñiga, EEG Rojas
Critical reviews in food science and nutrition 56 (7), 1108-1125, 2016
5742016
Use of gelatin and gum arabic for microencapsulation of probiotic cells from Lactobacillus plantarum by a dual process combining double emulsification followed by complex …
D de Almeida Paula, EMF Martins, N de Almeida Costa, PM de Oliveira, ...
International journal of biological macromolecules 133, 722-731, 2019
1132019
Potential Antileukemia Effect and Structural Analyses of SRPK Inhibition by N-(2-(Piperidin-1-yl)-5-(Trifluoromethyl)Phenyl)Isonicotinamide (SRPIN340)
RP Siqueira, ÉAA Barbosa, MD Polêto, GL Righetto, TV Seraphim, ...
PloS one 10 (8), e0134882, 2015
812015
Optimization of pectin extraction from Ubá mango peel through surface response methodology
A do Nascimento Oliveira, D de Almeida Paula, EB de Oliveira, ...
International Journal of Biological Macromolecules 113, 395-402, 2018
762018
A molecular modelling study to rationalize the regioselectivity in acylation of flavonoid glycosides catalyzed by Candida antarctica lipase B
EB De Oliveira, C Humeau, L Chebil, ER Maia, F Dehez, B Maigret, ...
Journal of Molecular Catalysis B: Enzymatic 59 (1-3), 96-105, 2009
732009
Increased thermal stability of anthocyanins at pH 4.0 by guar gum in aqueous dispersions and in double emulsions W/O/W
D de Almeida Paula, AM Ramos, EB de Oliveira, EMF Martins, ...
International journal of biological macromolecules 117, 665-672, 2018
712018
Rheology and fluid dynamics properties of sugarcane juice
Z Astolfi-Filho, VRN Telis, EB de Oliveira, JS dos Reis Coimbra, ...
Biochemical Engineering Journal 53 (3), 260-265, 2011
552011
Camu‐camu (Myrciaria dubia) from commercial cultivation has higher levels of bioactive compounds than native cultivation (Amazon Forest) and presents antimutagenic …
L Azevedo, PF de Araujo Ribeiro, JA de Carvalho Oliveira, MG Correia, ...
Journal of the Science of Food and Agriculture 99 (2), 624-631, 2019
472019
Effects of protein concentration during ultrasonic processing on physicochemical properties and techno-functionality of plant food proteins
MH Omura, APH de Oliveira, L de Souza Soares, JS dos Reis Coimbra, ...
Food Hydrocolloids 113, 106457, 2021
462021
Insights on physicochemical aspects of chitosan dispersion in aqueous solutions of acetic, glycolic, propionic or lactic acid
L de Souza Soares, RB Perim, ES de Alvarenga, L de Moura Guimarães, ...
International journal of biological macromolecules 128, 140-148, 2019
462019
Combined adjustment of pH and ultrasound treatments modify techno-functionalities of pea protein concentrates
APH de Oliveira, MH Omura, ÉAA Barbosa, GC Bressan, ÉNR Vieira, ...
Colloids and surfaces A: physicochemical and engineering aspects 603, 125156, 2020
442020
Combined docking and molecular dynamics simulations to enlighten the capacity of Pseudomonas cepacia and Candida antarctica lipases to catalyze quercetin acetylation
B Christelle, BDO Eduardo, C Latifa, M Elaine-Rose, M Bernard, ...
Journal of biotechnology 156 (3), 203-210, 2011
402011
Extraction, identification and enzymatic synthesis of acylated derivatives of anthocyanins from jaboticaba (Myrciaria cauliflora) fruits
VC De Castro, PHA Da Silva, EB De Oliveira, S Desobry, C Humeau
International journal of food science & technology 49 (1), 196-204, 2014
392014
Performance of Quillaja bark saponin and β-lactoglobulin mixtures on emulsion formation and stability
JT de Faria, EB de Oliveira, VPR Minim, LA Minim
Food hydrocolloids 67, 178-188, 2017
342017
Chitosan/carboxymethylcellulose polyelectrolyte complexes (PECs) are an effective material for dye and heavy metal adsorption from water
DCM Ferreira, TC Dos Santos, JS dos Reis Coimbra, EB de Oliveira
Carbohydrate Polymers 315, 120977, 2023
282023
Rheological and physicochemical studies on emulsions formulated with chitosan previously dispersed in aqueous solutions of lactic acid
L de Souza Soares, JT de Faria, ML Amorim, JM de Araújo, LA Minim, ...
Food biophysics 12, 109-118, 2017
282017
Evaluating Strategies to Control Enzymatic Browning of Minimally Processed Yacon (Smallanthus sonchifolius)
CM Vasconcelos, EB de Oliveira, SN Rossi, LF Arantes, R Puschmann, ...
Food and bioprocess technology 8, 1982-1994, 2015
282015
pH influence on the mechanisms of interaction between chitosan and ovalbumin: a multi-spectroscopic approach
GL Milião, LS Soares, DF Balbino, ...
Food Hydrocolloids 123, 107137, 2022
242022
Liquid–Liquid Equilibria of Aqueous Two-Phase Systems Containing Sodium Hydroxide + Poly(ethylene glycol) of (1450, 4000, or 10 000) g·mol–1 at (288.2, 298 …
RS Diniz, EC Souza Jr, JSR Coimbra, EB de Oliveira, AR da Costa
Journal of Chemical & Engineering Data 57 (2), 280-283, 2012
242012
Rheological properties of aqueous dispersions of xanthan gum containing different chloride salts are impacted by both sizes and net electric charges of the cations
ZRN Galván, LS Soares, EAA Medeiros, NFF Soares, AM Ramos, ...
Food biophysics 13, 186-197, 2018
232018
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