FACULDADE DE ENGENHARIA DE ALIMENTOS | UNIVERSIDADE ESTADUAL DE CAMPINAS
Artigo: Processing conditions and transglutaminase sources to “drive” the wheat gluten dough quality.
Periódico: Innovative Food Science & Emerging Technologies, v. 65, p. 102439, 2020.
Artigo: Encapsulated probiotic cells: Relevant techniques, natural sources as encapsulating materials and food applications – A narrative review.
Periódico: Food Research International, v. 137, p. 109682, 2020.
Artigo: Morphological and structural heterogeneity of solid gliadin food foams modified with transglutaminase and food grade dispersants.
Periódico: Food Hydrocolloids, v. 108, p. 105995, 2020.
Artigo: Improvement of aglycone content in soy isoflavones extract by free and immobilized B-glucosidase and their effects in lipid accumulation.
Periódico: Applied Biochemistry and Biotechnology, p. 1-17, 2020.
Artigo: Impact of gluten separation process and transglutaminase source on gluten based dough properties.
Periódico: Food Hydrocolloids, v. 87, p. 661-669, 2019.
Artigo: Cross-Linking with polyethylenimine confers better functional characteristics to an immobilized β-glucosidase from Exiguobacterium antarcticum B7.
Periódico: Catalysts, v. 9, p. 223, 2019.
Artigo: L-Asparaginase from Aspergillus spp.: production based on kinetics, thermal stability and biochemical characterization.
Periódico: 3 Biotech, v. 9, p. 289, 2019.
Artigo: Characterization of magnetic particles of azocasein-iron composite for protease purification.
Periódico: Journal of Magnetism and Magnetic Materials, v. 486, p. 165288, 2019.
Artigo: Production of antioxidant peptides from pea protein using protease from Bacillus licheniformis LBA 46.
Periódico: International Journal of Peptide Research and Therapeutics, p. 1, 2019.
Artigo: Fungal L-asparaginase: Strategies for production and food applications.
Periódico: Food Research International, v. 126, p. 108658, 2019.
Artigo: Alkaline protease production by Bacillus licheniformis lba 46 in a bench reactor: Effect of temperature and agitation.
Periódico: Brazilian Journal of Chemical Engineering, v. 36, p. 615-625, 2019.
Artigo: Transglutaminase from newly isolated Streptomyces sp. CBMAI 1617: Production optimization, characterization and evaluation in wheat protein and dough systems.
Periódico: Food Chemistry, v. 241, p. 403-410, 2018.
Artigo: Microbial proteases: Production and application in obtaining protein hydrolysates.
Periódico: Food Research International, v. 103, p. 253-262, 2018.
Artigo: Using response surface methodology to improve the L-asparaginase production by Aspergillus niger under solid-state fermentation.
Periódico: Biocatalysis and Agricultural Biotechnology, v. 16, p. 31-36, 2018.
Artigo: A multicomponent system based on a blend of agroindustrial wastes for the simultaneous production of industrially applicable enzymes by solid-state fermentation.
Periódico: Ciência e Tecnologia de Alimentos (Online), v. 38, p. 131-137, 2018.