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D

Danilo C. Vidotto

Universidade Estadual de Campinas

H指数:7

被引数:161

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Does protein deamidation enhance rice protein concentrate's ability to produce and stabilize high internal phase emulsions?

蛋白质脱酰胺是否增强大米蛋白浓缩物生产和稳定高内相乳液的能力？

FOOD RESEARCH INTERNATIONAL

IF8

2024-03-017

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

Simultaneous binding of folic acid and lutein to ?-lactoglobulin and ?-lactalbumin: A spectroscopic and molecular docking study

FOOD BIOSCIENCE

IF5.9

2022-12-018

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

Impact of Dry Heating in an Alkaline Environment on the Structure and Foaming Properties of Whey Proteins

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2020-08-2012

PREAI