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R

Raphaela Araújo Mantovani

University of Campinas

H指数:12

被引数:799

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Does carotenoid acylation impact micellization during in vitro digestion of lutein-loaded casein-stabilized emulsions?

类胡萝卜素酰基化是否会影响体外消化过程中叶黄素负载的酪蛋白稳定乳液的小肠化？

IF9.8

2025-11-170

PRE

Does the protein structure of ?-lactoglobulin impact its complex coacervation with type A gelatin and the ability of the complexes to entrap lutein?

FOOD HYDROCOLLOIDS

IF12.4

2023-07-015

PRE

Lutein bioaccessibility in casein-stabilized emulsions is influenced by the free to acylated carotenoid ratio, but not by the casein aggregation state

FOOD RESEARCH INTERNATIONAL

IF8

2022-11-018

PRE

High-pressure microfluidization of whey proteins: Impact on protein structure and ability to bind and protect lutein

IF9.8

2022-07-0115

PRE

Binding of carotenoids to milk proteins: Why and how

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2021-04-0119

PREAI

Unraveling the molecular mechanisms underlying interactions between caseins and lutein

FOOD RESEARCH INTERNATIONAL

IF8

2020-12-0130

OAAI

Effect of extraction temperature on rheological behavior and antioxidant capacity of flaxseed gum

CARBOHYDRATE POLYMERS

IF12.5

2019-06-0153

OAAI

Assessing the potential of whey protein fibril as emulsifier

评估乳清蛋白原纤维作为乳化剂的潜力

JOURNAL OF FOOD ENGINEERING

IF5.8

2018-04-01108

OAAI

In vitro digestion of oil-in-water emulsions stabilized by whey protein nanofibrils

FOOD RESEARCH INTERNATIONAL

IF8

2017-09-0142

OAAI

Structural and emulsifying properties of sodium caseinate and lactoferrin influenced by ultrasound process

FOOD HYDROCOLLOIDS

IF12.4

2017-02-0190

PREAI

Formation and pH-stability of whey protein fibrils in the presence of lecithin

FOOD HYDROCOLLOIDS

IF12.4

2016-10-0196

PREAI

Gelation of oil-in-water emulsions stabilized by whey protein

JOURNAL OF FOOD ENGINEERING

IF5.8

2016-04-0149

PREAI

Structural characterization of β-carotene-incorporated nanovesicles produced with non-purified phospholipids

FOOD RESEARCH INTERNATIONAL

IF8

2016-01-0138

PREAI

Stability and in vitro digestibility of emulsions containing lecithin and whey proteins

FOOD & FUNCTION

IF5.4

2013-01-0186

PREAI