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Aya Rodriguez MD, Vidotto DC, Xavier AAO, Mantovani RA, Tavares GM. Does the protein structure of β-lactoglobulin impact its complex coacervation with type a gelatin and the ability of the complexes to entrap lutein? Food Hydrocolloids 2023. [DOI: 10.1016/j.foodhyd.2023.108651] [Reference Citation Analysis]
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Liu Y, Li X, Sun H, Zhang J, Cai C, Xu N, Feng J, Nan B, Wang Y, Liu J. Whey protein concentrate/pullulan gel as a novel microencapsulated wall material for astaxanthin with improving stability and bioaccessibility. Food Hydrocolloids 2023. [DOI: 10.1016/j.foodhyd.2023.108467] [Reference Citation Analysis]
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dos Santos Alves MJ, Dalsasso RR, Valencia GA, Monteiro AR. Natural Antioxidants. Natural Additives in Foods 2023. [DOI: 10.1007/978-3-031-17346-2_2] [Reference Citation Analysis]
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Vidotto DC, Tavares GM. Simultaneous binding of folic acid and lutein to β-lactoglobulin and α-lactalbumin: A spectroscopic and molecular docking study. Food Bioscience 2022;50:102107. [DOI: 10.1016/j.fbio.2022.102107] [Reference Citation Analysis]
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Mantovani RA, Xavier AAO, Tavares GM, Mercadante AZ. Lutein bioaccessibility in casein-stabilized emulsions is influenced by the free to acylated carotenoid ratio, but not by the casein aggregation state. Food Research International 2022;161:111778. [DOI: 10.1016/j.foodres.2022.111778] [Reference Citation Analysis]
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Stinco CM, Benítez-González AM, Hernanz D, Vicario IM. Assessment of in vitro bioaccessibility of carotenoids and phenolic compounds in a model milk-mandarine beverage. Food Funct 2022. [PMID: 36156618 DOI: 10.1039/d2fo01808j] [Reference Citation Analysis]
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Zhao W, Zhang B, Liang W, Liu X, Zheng J, Ge X, Shen H, Lu Y, Zhang X, Sun Z, Ospankulova G, Li W. Lutein encapsulated in whey protein and citric acid potato starch ester: Construction and characterization of microcapsules. Int J Biol Macromol 2022;220:1-12. [PMID: 35970362 DOI: 10.1016/j.ijbiomac.2022.08.068] [Reference Citation Analysis]
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Marcela Vélez-erazo E, Kiyomi Okuro P, Gallegos-soto A, Lopes da Cunha R, Dupas Hubinger M. Protein-based strategies for fat replacement: approaching different protein colloidal types, structured systems and food applications. Food Research International 2022. [DOI: 10.1016/j.foodres.2022.111346] [Cited by in Crossref: 1] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
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Vidotto DC, Mantovani RA, Tavares GM. High-pressure microfluidization of whey proteins: Impact on protein structure and ability to bind and protect lutein. Food Chem 2022;382:132298. [PMID: 35144190 DOI: 10.1016/j.foodchem.2022.132298] [Cited by in Crossref: 2] [Cited by in F6Publishing: 3] [Article Influence: 2.0] [Reference Citation Analysis]
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Cassani L, Marcovich NE, Gomez-zavaglia A. Valorization of fruit and vegetables agro-wastes for the sustainable production of carotenoid-based colorants with enhanced bioavailability. Food Research International 2022;152:110924. [DOI: 10.1016/j.foodres.2021.110924] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
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Li H, Wang T, Hu Y, Wu J, Van der Meeren P. Designing delivery systems for functional ingredients by protein/polysaccharide interactions. Trends in Food Science & Technology 2022;119:272-87. [DOI: 10.1016/j.tifs.2021.12.007] [Cited by in Crossref: 9] [Cited by in F6Publishing: 12] [Article Influence: 9.0] [Reference Citation Analysis]
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