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Bioquímica de Alimentos

Laboratório de Bioquímica de Alimentos

FACULDADE DE ENGENHARIA DE ALIMENTOS | UNIVERSIDADE ESTADUAL DE CAMPINAS

Unicamp

Missão: estudar processos bioquímicos que despertem o interesse por novas perspectivas relacionadas aos alimentos, compatíveis com o desenvolvimento sustentável!

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Authors: CASSOL, G. Z., ALMEIDA, F. L. C., DE CASTRO, R. J. S., SATO, H. H.

Artigo: Unlocking the potential of fish protein hydrolysates: Bioactive and technofunctional properties, applications, challenges, and future perspectives.

Periódico: Food Research International, v. 213, p. 116609, 2025.

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Authors: DE SOUZA, W. F. C., SANTOS, K. L. O., RODRIGUES, P. R., VIEIRA, R. P., DE CASTRO, R. J. S., SATO H. H.

Artigo: Incorporation and influence of natural gums in an alginate matrix for Serratia plymuthica immobilization and isomaltulose production.

Periódico: Food Research International, p. 112050, 2022.

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Autores: DE SOUZA, W.F.C., DE CASTRO, R. J. S., SATO, H. H.

Artigo: Sequential optimization strategy for the immobilization of Erwinia sp. D12 cells and the production of isomaltulose with high stability and prebiotic potential.

Periódico: Bioprocess and Biosystems Engineering, 2022.

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Autores: DE SOUZA, W.F.C., ALMEIDA, F.L.C., DE CASTRO, R. J. S., SATO, H. H.

Artigo: Isomaltulose: From origin to application and its beneficial properties – A bibliometric approach.

Periódico: Food Research International, v. 155, p. 111061, 2022.

Autores: DE SOUZA, W.F.C., ALMEIDA, F.L.C., DE MELO, A.M., SOARES A. S. P., FORTE, M. B. S., DE CASTRO, R. J. S., SATO, H. H.

Artigo: Immobilization Techniques on Bioprocesses: Current Applications Regarding Enzymes, Microorganisms, and Essential Oils.

Periódico: Food and Bioprocess Technology, 2022.

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Autores: DE SOUZA, W. F. C., PEREIRA, I., LUCENA, F. A., MARTINS, L. P., FURTADO, R. F., DE CASTRO, R. J. S., SATO, H. H.

Artigo: A new system of Erwinia sp. D12 cells immobilized in a matrix of alginate and algaroba gum (Prosopis juliflora): An efficient way to improve isomaltulose production.

Periódico: Process Biochemistry, v. 114, p. 52-58, 2022.

Autores: DE SOUZA, W. F. C., LUCENA, F. A., SILVA, K. G., MARTINS, L. P., DE CASTRO, R. J. S., SATO, H. H.

Artigo: Influence of edible coatings composed of alginate, galactomannans, cashew gum, and gelatin on the shelf- life of grape cultivar ‘Italia’: Physicochemical and bioactive properties.

Periódico: LWT - Food Science and Technology, v. 152, 112315, 2021.

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Autores: DA CUNHA, M. C., AGUILAR, J. G. S., SANTA, LINDO, S. M. D. R. O., DE CASTRO, R. J. S., SATO, H. H.

Artigo: L-asparaginase from Aspergillus oryzae spp.: effects of production process and biochemical parameters.

Periódico: Preparative Biochemistry & Biotechnology, v. 51, 2021

Autores: CERESINO, E. B., JOHANSSON, E., SATO, H. H., PLIVELIC, T. S., HALL, S. A., BEZ, J., KUKTAITE R.

Artigo: Lupin protein isolate structure diversity in frozen-cast foams: effects of transglutaminases and edible fats.

Periódico: Molecules, 2021.

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Autores: CARVALHO, P. H., KAWAGUTI, H. Y., DE SOUZA, W. F. C., SATO, H. H.

Artigo: Immobilization of Serratia plymuthica by ionic gelation and cross-linking with transglutaminase for the conversion of sucrose into isomaltulose.

Periódico: Bioprocess and Biosystems Engineering, 2021.

Autores: CERESINO, E. B.; KUKTAITE, R.; HEDENQVIST, M. S.; SATO, H. H.; JOHANSSON, E.

Artigo: Processing conditions and transglutaminase sources to “drive” the wheat gluten dough quality.

Periódico: Innovative Food Science & Emerging Technologies, v. 65, p. 102439, 2020.

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Autores: RODRIGUES, F. J.; CEDRAN, M.F.; BICAS, J. L.; SATO, H. H.

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.

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Autores: CERESINO, E. B.; JOHANSSON, E.; SATO, H. H.; PLIVELIC, T.; HALL, S.; KUKTAITE, R.

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.

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Autores: ANGELOTTI, J.A.F.; DIAS, F.F.G.; SATO, H.H.; FERNANDES, P. ; NAKAJIMA, V.M. ; MACEDO, J.A.

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.

Produção completa

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