Physical and techno-functional properties of a common bean protein concentrate compared to commercial legume ingredients for the plant-based market
de Paiva Gouvêa, Lucas, Caldeira, Rodrigo, de Lima Azevedo, Tatiana, Galdeano, Melicia Cintia, Felberg, Ilana, Lima, Janice Ribeiro, Grassi Mellinger, Caroline
Published in Food hydrocolloids (01.04.2023)
Published in Food hydrocolloids (01.04.2023)
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Journal Article
Potential Application of High Hydrostatic Pressure on the Production of Hydrolyzed Proteins with Antioxidant and Antihypertensive Properties and Low Allergenicity: A Review
Landim, Ana Paula Miguel, Tiburski, Julia Hauck, Mellinger, Caroline Grassi, Juliano, Pablo, Rosenthal, Amauri
Published in Foods (02.02.2023)
Published in Foods (02.02.2023)
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Journal Article
Chemotypes significance of lichenized fungi by structural characterization of heteropolysaccharides from the genera Parmotrema and Rimelia
Carbonero, Elaine Rosechrer, Mellinger, Caroline Grassi, Eliasaro, Sionara, Gorin, Philip Albert James, Iacomini, Marcello
Published in FEMS microbiology letters (15.05.2005)
Published in FEMS microbiology letters (15.05.2005)
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Journal Article
Processing parameters, techno-functional properties and potential food application of lentil protein concentrate as an ingredient for the plant-based market
Caldeira, Rodrigo Fernandes, de Paiva Gouvêa, Lucas, de Lima Azevedo, Tatiana, Conte, Carmine, de Sá, Daniela de Grandi Castro Freitas, Galdeano, Melícia Cintia, Felberg, Ilana, Lima, Janice Ribeiro, Mellinger, Caroline Grassi
Published in Food research international (01.08.2024)
Published in Food research international (01.08.2024)
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Journal Article
In vitro digestibility of carbohydrates and physicochemical properties of pearl millet and corn whole grain flour extrudates
Santos, Thaís Barbosa, Chávez, Davy William Hidalgo, Mellinger, Caroline Grassi, Carvalho, Carlos Wanderlei Piler
Published in Journal of food process engineering (01.01.2024)
Published in Journal of food process engineering (01.01.2024)
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Magazine Article