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APPLICATION OF PHYSICAL PROCESSES TO INCREASE THE WATER AND OIL HOLDING CAPACITIES OF PUMPKIN SEED PROTEIN
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HIGH-PRESSURE HOMOGENIZATION ENHANCES ANTIOXIDANT AND CYTOPROTECTIVE PROPERTIES OF PEQUI ALMOND PROTEIN PEPTIDES
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STRUCTURAL MODIFICATIONS IN COMMON BEAN (PHASEOLUS VULGARIS L.) PROTEINS INDUCED BY LOW-PRESSURE OZONE TREATMENT
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ULTRASOUND-ASSISTED HYDROLYSIS AS A STRATEGY TO ENHANCE THE PRODUCTION OF WHEY PROTEIN HYDROLYSATES
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ULTRASOUND-ASSISTED MASHING ENHANCES FERMENTATION KINETICS OF WATER-SOLUBLE EXTRACT FROM GERMINATED PUMPKIN SEED FLOUR
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ICBC 2026
ULTRASOUND-ASSISTED EXTRACTION ENHANCES KINETIC PERFORMANCE AND YIELD OF ARABINOXYLANS FROM BREWER’S SPENT GRAIN
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ICBC 2026
PREBIOTIC SELECTIVITY AND ANTIOXIDANT POTENTIAL OF ARABINOXYLANS FROM BREWER’S SPENT GRAIN ARE ENHANCED BY ULTRASOUND PROCESSING
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SLACAN 2023
Impact of millet (Panicum miliaceum) germination time on the physical-chemical and biological quality of the vegetable beverage fermented by kombucha
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SLACAN 2023
EFFECTS OF THERMAL AND ULTRASOUND TREATMENTS ON THE CARRYING CAPACITY OF β-CASEIN TO INCREASE THE SOLUBILITY OF β-CAROTENE
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SLACAN 2023
THERMODYNAMICS OF COMPLEX FORMATION BETWEEN BOVINE SERUM ALBUMIN AND ASTAXANTHIN AND THE PHENOMENON ENTHALPY-ENTROPY COMPENSATION
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