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COMPARISON BETWEEN IONIC CROSSLINKING AND ELECTROSTATIC COMPLEXATION TECHNIQUES IN THE DEVELOPMENT OF LACTOFERRIN AND CHITOSAN BIOPRESERVATIVES
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Lignin particles as a possible carrier for bioactive in food industry
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Effect of polyphenol oxidase inhibition on the properties of proteins extracted from sweet potato by-products
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Oil-in-water emulsions stabilized by sorghum protein concentrates obtained by alkaline extraction
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UNVEILING THE TECHNO-FUNCTIONAL PROPERTIES OF MANIPUEIRA PROTEIN AND THEIR IMPROVEMENT BY ULTRASOUND
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Microencapsulation of betacyanins from red dragon fruit (Hylocereus polyrhizus) peels grown in the amazon: optimization and analysis of functional properties
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Multivariate analysis and thermal degradation kinetics of betacyanins obtained from Hylocereus polyrhizus for agricultural applications
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Influência do ultrassom nas propriedades emulsificante e espumante da proteína de semente de uvaia (Eugenia pyriformis)
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Gellan Hydrogel Reinforced by WPI Amyloid Fibrils
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