Guilherme Tavares in Anais do Simpósio Latino Americano de Ciência de Alimentos e Nutrição (SLACAN)

UNICAMP

Guilherme Tavares

Also published on: SLACAN 2023

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Papers 6

EFFECT OF DIFFERENT ROASTING INTENSITIES ON THE PHYSICOCHEMICAL AND STRUCTURAL CHARACTERISTICS OF CASHEW NUT PROTEIN CONCENTRATES.
FURTADO, Cristiano Quintino ¹
TAVARES, Guilherme Miranda ²
¹ Instituto Federal de Alagoas - Campus Piranhas e Universidade Federal de Campinas
² Universidade Estadual de Campinas
Vol.2, 2025 -
334192

Food Science and Nutrition (CN)

Poster
Effects of roasting on structural features of legume proteins
BEZERRA, Michela de Lima ¹
TAVARES, Guilherme Miranda ¹
¹ Universidade Estadual de Campinas
Vol.2, 2025 -
333383

Food Science and Nutrition (CN)

Poster
EFFECT OF PROTEOLYSIS ON THE EMULSIFYING PROPERTIES OF CORN GLUTEN AND ZEIN
SALES, Anne Caroline de Albuquerque ¹
GARCIA, Juliana de Oliveira ¹
CASTRO, Ruann Janser Soares de ¹
TAVARES, Guilherme Miranda ¹
¹ Universidade Estadual de Campinas
Vol.2, 2025 -
333314

Food Science and Nutrition (CN)

Poster
CHICKPEA AQUAFABA: WHAT IS THE ROLE OF PROTEINS IN ITS FOAMING PROPERTIES?
BERNARDES, Leandro Vinícius ¹
TAVARES, Guilherme Miranda ²
¹ Departamento de Ciência de Alimentos e Nutrição, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas
² Universidade Estadual de Campinas
Vol.2, 2025 -
333162

Food Science and Nutrition (CN)

Poster
HIGH-PRESSURE HOMOGENIZATION COMBINED WITH pH-SHIFTING: STRUCTURAL MODULATION OF LUPIN PROTEIN ISOLATE (Lupinus albus)
ANDRÉ, Priscilla Barbosa ¹
GIANASI, Felipe ²
BERNARDES, Leandro Vinicius ³
TAVARES, Guilherme Miranda ³
CRISTIANINI, Marcelo ¹
¹ Department of Food Engineering and Technology, School of Food Engineering, University of Campinas
² Departamento de Ciência de Alimentos e Nutrição, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas
³ Department of Food Science and Nutrition, School of Food Engineering, University of Campinas
Vol.2, 2025 -
332794

Process Engineering and Emerging Technologies (ET)

Poster

SLACAN 2025

Anais do Simpósio Latino Americano de Ciência de Alimentos e Nutrição (SLACAN)
Proceedings of the Latin American Symposium on Food Science and Nutrition (SLACAN)

Guilherme Tavares

EFFECT OF DIFFERENT ROASTING INTENSITIES ON THE PHYSICOCHEMICAL AND STRUCTURAL CHARACTERISTICS OF CASHEW NUT PROTEIN CONCENTRATES.

Effects of roasting on structural features of legume proteins

EFFECT OF PROTEOLYSIS ON THE EMULSIFYING PROPERTIES OF CORN GLUTEN AND ZEIN

CHICKPEA AQUAFABA: WHAT IS THE ROLE OF PROTEINS IN ITS FOAMING PROPERTIES?

HIGH-PRESSURE HOMOGENIZATION COMBINED WITH pH-SHIFTING: STRUCTURAL MODULATION OF LUPIN PROTEIN ISOLATE (Lupinus albus)

Co-authors (12)

Ruann Janser Soares de Castro

Felipe Gianasi

Priscilla Barbosa André

Marcelo Cristianini

Leandro Vinicius Bernardes

Álvaro Gustavo Ferreira da Silva

Henrique de Carvalho Gardelli

Cristiano Quintino Furtado

Michela de Lima Bezerra

Anne Caroline de Albuquerque Sales

Juliana de Oliveira Garcia

Leandro Vinícius Bernardes

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