A5017301703- Proteins in Food Systems
- Microencapsulation and Drying Processes
- Pickering emulsions and particle stabilization
- Polysaccharides Composition and Applications
- Phytase and its Applications
- Food composition and properties
- Antioxidant Activity and Oxidative Stress
- Polysaccharides and Plant Cell Walls
- Helicobacter pylori-related gastroenterology studies
- Food Chemistry and Fat Analysis
- Gastric Cancer Management and Outcomes
- Protein Hydrolysis and Bioactive Peptides
- Protein Interaction Studies and Fluorescence Analysis
- Surfactants and Colloidal Systems
- Muscle metabolism and nutrition
- Microbial Inactivation Methods
- Environmental Chemistry and Analysis
- Lipid Membrane Structure and Behavior
- Collagen: Extraction and Characterization
- Enzyme Production and Characterization
- Hemoglobin structure and function
- Meat and Animal Product Quality
Universidade Estadual de Campinas (UNICAMP)
2013-2023
The effect of pH and mechanical processes on non-heated whey protein isolate (WPI) WPI fibril was evaluated from structural, physical emulsifying properties. Fibril aggregation observed increasing 2 to 7 whilst with high energy density resulted in shortening smaller aggregates. Despite affecting morphology, did not affect significantly the secondary structure conformation interfacial tension at aqueous dispersion-oil interface. However, loss ordered structure, decreased surface...
The effect of pH and high-pressure homogenization on the properties oil-in-water (O/W) emulsions stabilized by lecithin and/or whey proteins (WPI) was evaluated. For this purpose, were characterized visual analysis, droplet size distribution, zeta potential, electrophoresis, rheological measurements their response to in vitro digestion. Lecithin stable even after 7 days storage WPI unstable only at values close isoelectric point (pI) proteins. Systems containing mixture showed high kinetic...
Soluble flaxseed gum (SFG) extracted at different temperatures (25, 40, and 60 °C) was analyzed in relation to the yield, polysaccharides phenolics composition, surface charge, color, rheological properties. The yield of SFG extract increased as extraction temperature increased. xylan main component regardless temperature, but a reduction substituents on xylose chain observed when increasing temperature. phenolic compounds were also affected by influencing antioxidant capacity gum. For all...
The effect of pH (3 and 7) varied energy density a high-pressure homogenization process on the stability oil-in-water (O/W) emulsions stabilized by whey protein fibrils was evaluated. A dynamic digestion model comprising simulation stomach, duodenum, jejunum ileum, has been used to evaluate O/W emulsions' behavior under gastrointestinal (GI) conditions. did not separate phases during storage period (7 days). were stable simulated gastric conditions but destabilized in intestinal In similar...