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Arquitetura de sistemas de liberação coloidais: qual é o papel da estrutura na digestibilidade?

Processo: 19/27354-3
Modalidade de apoio:Auxílio à Pesquisa - Temático
Data de Início da vigência: 01 de abril de 2021
Data de Término da vigência: 31 de março de 2026
Área do conhecimento:Ciências Agrárias - Ciência e Tecnologia de Alimentos - Engenharia de Alimentos
Pesquisador responsável:Rosiane Lopes da Cunha
Beneficiário:Rosiane Lopes da Cunha
Instituição Sede: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brasil
Pesquisadores principais:
Miriam Dupas Hubinger
Pesquisadores associados:Ana Carla Kawazoe Sato ; Ana Carolina de Aguiar ; Ana M. R. Pilosof ; Ana Paula Badan Ribeiro ; Andresa Gomes Brunassi ; António Augusto Vicente ; Carolina Siqueira Franco Picone ; Catarina Gonçalves ; Douglas Fernandes Barbin ; Guilherme de Figueiredo Furtado ; Lorenzo Miguel Pastrana Castro ; Louise Emy Kurozawa ; Luiz Henrique Fasolin ; Marise Aparecida Rodrigues Pollonio ; Miguel Ângelo Parente Ribeiro Cerqueira ; Monise Helen Masuchi Buscato ; Paula Jauregi ; Paula Kiyomi Okuro
Auxílio(s) vinculado(s):24/02188-1 - Produção de bigel alimentício a partir de polímeros celulósicos: Caracterização, aplicação e estabilidade à estocagem, AP.R
23/00563-7 - 14th International Congress on Engineering and Food, AR.EXT
21/06710-6 - EMU concedido no processo 2019/27354-3: Microfluidizador, AP.EMU
Bolsa(s) vinculada(s):24/10863-0 - Papel de microgéis de proteína de ervilha na estabilidade, reologia, tribologia e digestão in vitro de formulações emulsionadas visando a população idosa, BP.DR
24/14656-0 - Digestibilidade de géis de proteína de ervilha e glúten em sistemas in vitro de digestão estático e dinâmico, BP.IC
24/16416-6 - Emulsões Pickering co-estabilizadas por nanopartículas de proteínas e cristais de compostos bioativos: modulação do comportamento para a digestibilidade in vitro, BP.PD
 + mais bolsas vinculadas 24/00570-6 - Engenharia de alimentos e sociedade: Um olhar sobre os mecanismos da digestão de alimentos, BP.JC
24/00571-2 - Engenharia de alimentos e sociedade: Um olhar sobre os mecanismos da digestão de alimentos, BP.JC
24/01241-6 - Propriedades mecânicas, tribológicas e digestibilidade de estruturas obtidas por impressão 3D de emulgéis, BP.DR
23/06916-9 - Microencapsulação do ergocalciferol por spray drying: Estudo do processo e da estabilidade em um alimento plant-based, BP.IC
23/04346-0 - Estratégias biocompatíveis para modulação de interfaces do tipo pickering, BE.PQ
23/02631-0 - Produção e caracterização de oleogéis à base de espuma estabilizados por proteína de soro de leite isolada e diferentes complexos de polissacarídeos, BP.PD
22/11718-9 - Emulsões Pickering co-estabilizadas por nanopartículas de proteínas e cristais de compostos bioativos: modulação do comportamento para a digestibilidade in vitro, BP.PD
22/05719-2 - Capacidade oleogelificante e emulsificante de ésteres de carboidratos obtidos por rota enzimática, BP.MS
22/05540-2 - Estudo de materiais à base de amido usando espectroscopia NIR pórtatil e imagem hiperespectral (HSI) associada a inteligência artificial, BP.DR
22/04574-0 - Modificação das propriedades de superfície de microcanais para produção de emulsões carreadoras de Resveratrol, BP.IC
20/15929-9 - Desenvolvimento de um microsimulador do intestino delgado para avaliação da digestão in vitro de emulsões, BP.DR
21/13311-0 - Digestibilidade do glúten por simulação in vitro dinâmica: influência de modificações tecnológicas em pães, BP.MS
21/06606-4 - Microencapsulação de óleo de linhaça em emulsões multicamadas estabilizadas por hidrolisados proteicos de alfarroba e biopolímeros, BP.DR - menos bolsas vinculadas
Assunto(s):Reologia  Dieta saudável  Digestibilidade  Digestão  Emulsões  Coloides  Proteínas  Compostos bioativos  Técnicas in vitro 
Palavra(s)-Chave do Pesquisador:digestão | emulsões | Gel | in vitro | Reologia | Estruturas e Propriedades Físicas de Proteínas e Colóides Alimentares

Resumo

O aumento da demanda por alimentos mais saudáveis e sustentáveis tem fomentado a busca por novos ingredientes que, dependendo da composição e processo, podem gerar diferentes estruturas. Nessa linha, a incorporação de bioativos em micro e nanoestruturas traz benefícios adicionais à saúde, eventualmente alterando o sabor e textura do produto, mas protegendo as moléculas funcionais de condições físico-químicas adversas que ocorrem no armazenamento ou consumo/digestão. Com o crescente interesse em engenharia de ingredientes, a investigação da interação entre os componentes que formam as estruturas tem recebido atenção. Embora algumas pesquisas tenham sido realizadas no eixo ingrediente-estrutura-bioativo ainda falta uma parte substancial de conhecimento que permita o desempenho otimizado dos bioativos durante o processo de digestão. Isto implica outro desafio, que é a busca de metodologias in vitro que possam mimetizar de um modo mais realista a complexidade fisiológica da digestão humana, permitindo uma avaliação fidedigna do processo digestivo das estruturas inovadoras que são propostas. Assim, propomos um estudo estratégico que inclua uma série de combinações entre bioativos e estruturas, bem como a construção e operação de um sistema de digestão in vitro dinâmico para contribuir com I) a escolha racional dos ingredientes e da estrutura para incorporação de diferentes classes de bioativos que permitam otimizar o seu desempenho e II) o entendimento mais profundo do processo digestivo desses componentes/estruturas. A premissa principal será a compreensão científica de como a estrutura muda à medida que atravessa o trato gastrointestinal para o desenvolvimento de sistemas alimentares inteligentes que possam atender à demanda de promover saúde e bem-estar associados à alimentação. (AU)

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Publicações científicas (86)
(Referências obtidas automaticamente do Web of Science e do SciELO, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores)
GONCALVES, ANA CAROLINA R.; DUARTE, LARISSA G. R.; FIOCCO, ANA CLARA T. R.; ALENCAR, WILLIAM M. P.; IACUZIO, RAIZA; SILVA, NATHALIA C. C.; PICONE, CAROLINA S. F.. Improving chitosan properties through ionic and chemical cross-linking and their impact on emulsified systems. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v. 58, n. 8, p. 8-pg., . (15/26359-0, 19/27354-3)
LUEDTKE, FERNANDA LUISA; STAHL, MARCELLA APARECIDA; GRIMALDI, RENATO; FORTE, MARCUS BRUNO SOARES; GIGANTE, MIRNA LUCIA; RIBEIRO, ANA PAULA BADAN. Optimization of high pressure homogenization conditions to produce nanostructured lipid carriers using natural and synthetic emulsifiers. Food Research International, v. 160, p. 13-pg., . (19/27354-3, 16/11261-8, 18/03172-0, 19/05176-6)
SILVA, KLYCIA FIDELIS CERQUEIRA E; RABELO, RENATA SANTOS; FELTRE, GABRIELA; HUBINGER, MIRIAM. Bitter substances recovery from hot trub: A study of polymeric membranes performance in a sequential mode with fouling investigation. Separation and Purification Technology, v. 303, p. 14-pg., . (09/54137-1, 09/50593-2, 11/06083-0, 21/06863-7, 18/20466-8, 19/27354-3)
GROSSI BOVI KARATAY, GRAZIELE; REBELLATO, ANA PAULA; JOY STEEL, CAROLINE; DUPAS HUBINGER, MIRIAM. Chickpea Aquafaba-Based Emulsions as a Fat Replacer in Pound Cake: Impact on Cake Properties and Sensory Analysis. FOODS, v. 11, n. 16, p. 14-pg., . (19/27354-3, 20/05074-6, 21/06863-7)
VELEZ-ERAZO, ELIANA MARCELA; OKURO, PAULA KIYOMI; GALLEGOS-SOTO, ANDRES; DA CUNHA, ROSIANE LOPES; HUBINGER, MIRIAM DUPAS. Protein-based strategies for fat replacement: Approaching different protein colloidal types, structured systems and food applications. Food Research International, v. 156, p. 14-pg., . (19/26046-3, 18/20308-3, 19/27354-3)
SILVA, ERIC KEVEN; DA S ANTHERO, ANA GABRIELA; EMERICK, LUCAS B.; ZABOT, GIOVANI L.; HUBINGER, MIRIAM D.; MEIRELES, MARIA ANGELA A.. Low-frequency ultrasound-assisted esterification of Bixa orellana L. seed starch with octenyl succinic anhydride. International Journal of Biological Macromolecules, v. 207, p. 8-pg., . (18/02132-5, 19/27354-3)
MORAES, INGRID A.; BARBON JUNIOR, SYLVIO BARBON; VILLA, JAVIER E. L.; CUNHA, ROSIANE L.; BARBIN, DOUGLAS F.. Predicting oleogels properties using non-invasive spectroscopic techniques and machine learning. Food Research International, v. 207, p. 15-pg., . (19/03812-2, 19/27354-3, 23/07385-7)
DE CARVALHO, MATHEUS DIAS; CAVALLIERI, ANGELO LUIZ FAZANI; SATO, ANA CARLA KAWAZOE. Plant proteins in structuring gelled emulsions for saturated fat substitutes: Challenges and opportunities. Food Research International, v. 202, p. 11-pg., . (24/16501-3, 19/27354-3, 18/21987-1)
CLIMACO, GABRIELLI NUNES; VARDANEGA, RENATA; FASOLIN, LUIZ HENRIQUE. Hibiscus sabdariffa L. leaves as an alternative source of bioactive compounds obtained through high pressure technologies. JOURNAL OF SUPERCRITICAL FLUIDS, v. 200, p. 11-pg., . (21/07639-3, 19/27354-3)
CARVALHO, JULIANA DOMINGUES DOS SANTOS; RABELO, RENATA SANTOS; SILVA, KLYCIA FIDELIS CERQUEIRA E; HUBINGER, MIRIAM DUPAS. Oil-in-water emulsion gels stabilized with cellulosic polymers and chitosan: Themorheological and physical-chemical evaluation. International Journal of Biological Macromolecules, v. 236, p. 13-pg., . (19/27354-3)
CARVALHO, JULIANA DOMINGUES DOS SANTOS; RABELO, RENATA SANTOS; HUBINGER, MIRIAM DUPAS. Thermo-rheological properties of chitosan hydrogels with hydroxypropyl methylcellulose and methylcellulose. International Journal of Biological Macromolecules, v. 209, p. 9-pg., . (19/27354-3)
MIRANDA, CRISTIANE GRELLA; SPERANZA, PAULA; SATO, ANA CARLA KAWAZOE. Cassava leaves as an alternative protein source: Effect of alkaline parameters and precipitation conditions on protein extraction and recovery. Food Research International, v. 192, p. 9-pg., . (19/27354-3)
DOS SANTOS, MIRIAN; VIEIRA FOGACA DA ROCHA, DANIELA ALMEIDA; BERNARDINELLI, OIGRES DANIEL; OLIVEIRA JUNIOR, FERNANDO DIVINO; DE SOUSA, DIOGENES GOMES; SABADINI, EDVALDO; DA CUNHA, ROSIANE LOPES; TRINDADE, MARCO ANTONIO; RODRIGUES POLLONIO, MARISE APARECIDA. Understanding the Performance of Plant Protein Concentrates as Partial Meat Substitutes in Hybrid Meat Emulsions. FOODS, v. 11, n. 21, p. 18-pg., . (19/27354-3, 21/02990-4)
PEREIRA, WILLIAS FABIO SILVA; FURTADO, GUILHERME DE FIGUEIREDO; FELTRE, GABRIELA; HUBINGER, MIRIAM DUPAS. Oleosomes from Buriti (Mauritiaflexuosa L. f.): Extraction, characterization and stability study. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 82, p. 14-pg., . (21/06863-7, 17/08130-1, 19/27354-3)
OKURO, PAULA K.; VIAU, MICHELE; KERMARREC, ALICE; CUNHA, ROSIANE L.; MEYNIER, ANNE; BERTON-CARABIN, CLAIRE. Lipid Recovery from Concentrated Emulsions by Freezing-Thawing as an Alternative to Solvent-Based Extraction: A Case Study on Mayonnaise. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, v. 124, n. 11, p. 10-pg., . (19/26046-3, 18/20308-3, 19/27354-3)
FERRAZ, MARIANA COSTA; PROCOPIO, FERNANDA RAMALHO; FURTADO, GUILHERME DE FIGUEIREDO; HUBINGER, MIRIAM DUPAS. Co-encapsulation of paprika and cinnamon oleoresin by spray drying using whey protein isolate and maltodextrin as wall material: Development, characterization and storage stability. Food Research International, v. 162, p. 13-pg., . (17/08130-1, 18/20466-8, 21/06863-7, 19/27354-3)
OKURO, PAULA K.; VIAU, MICHELE; MARZE, SEBASTIEN; LAURENT, SOPHIE; CUNHA, ROSIANE L.; BERTON-CARABIN, CLAIRE; MEYNIER, ANNE. In vitro digestion of high-lipid emulsions: towards a critical interpretation of lipolysis. FOOD & FUNCTION, v. 14, n. 24, p. 14-pg., . (19/27354-3, 19/26046-3, 18/20308-3)
FRANCISCO, CRISTHIAN R. L.; SANTOS, TATIANA P.; CUNHA, ROSIANE L.. Design of shear-based microfluidic channels for production and stability assessment of food emulsions. CURRENT OPINION IN FOOD SCIENCE, v. 49, p. 11-pg., . (20/13217-1, 19/27354-3)
OLIVEIRA JUNIOR, FERNANDO DIVINO; CUNHA, ROSIANE LOPES. Soy protein-based delivery systems as carriers of trans-resveratrol: Bioaccessibility using different in vitro digestion models. Food Research International, v. 161, p. 12-pg., . (20/16735-3, 19/27354-3)
MEDEIROS THEOPHILO GALVAO, ANDRESSA MARIA; MARCELA VELEZ-ERAZO, ELIANA; BOVI KARATAY, GRAZIELE GROSSI; FURTADO, GUILHERME DE FIGUEIREDO; VIDOTTO, DANILO C.; TAVARES, GUILHERME M.; HUBINGER, MIRIAM DUPAS. High internal phase emulsions stabilized by the lentil protein isolate (Lens culinaris). COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, v. 653, p. 12-pg., . (21/06863-7, 17/08130-1, 20/05074-6, 19/27354-3)
PRESTES, CAROLINE FURTADO; BARROSO, LIVIA ALVES; PROCOPIO, FERNANDA RAMALHO; MICHELON, MARIANO; HUBINGER, MIRIAM DUPAS. Influence of Paprika Oleoresin Addition on the Structural Properties of Soy Protein Isolate Films. Food and Bioprocess Technology, v. N/A, p. 13-pg., . (19/27354-3)
FONSECA, LARISSA RIBAS; SANTOS, MATHEUS AUGUSTO SILVA; SANTOS, TATIANA PORTO; CUNHA, ROSIANE LOPES. Sunflower waxes as natural structuring agents to improve the technological properties of water-in-oil (W/O) high internal phase emulsions (HIPEs). Journal of Food Engineering, v. 357, p. 13-pg., . (20/15929-9, 19/27354-3)
FRANCISCO, CRISTHIAN RAFAEL LOPES; SILVA, MARLUCI PALAZZOLLI; OLIVEIRA JR, FERNANDO DIVINO; SANTOS, TATIANA PORTO; CUNHA, ROSIANE LOPES. Heated and unheated lupin protein-grape seed extract conjugates stabilizing and structuring high internal phase oil-in-water emulsions. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, v. N/A, p. 13-pg., . (09/54137-1, 20/13217-1, 19/27354-3)
MESKELIS, LUDMILLA; AGONDI, RAQUEL F.; DUARTE, LARISSA G. R.; DE CARVALHO, MATHEUS D.; SATO, ANA CARLA K.; PICONE, CAROLINA S. F.. New approaches for modulation of alginate-chitosan delivery properties. Food Research International, v. 175, p. 12-pg., . (19/27354-3, 20/04533-7)
PROCOPIO, FERNANDA RAMALHO; FERRAZ, MARIANA COSTA; LOURENCO, RODRIGO VINICIUS; BITANTE, ANA MONICA Q. B.; FURTADO, MARIANNA M.; SANT'ANA, ANDERSON S.; SOBRAL, PAULO JOSE DO AMARAL; HUBINGER, MIRIAM DUPAS. Soy protein-based films incorporated with co-encapsulated cinnamon and paprika oleoresins. OURNAL OF FOOD MEASUREMENT AND CHARACTERIZATIO, v. 18, n. 6, p. 12-pg., . (19/27354-3)
STAHL, MARCELLA APARECIDA; LUDTKE, FERNANDA LUISA; GRIMALDI, RENATO; GIGANTE, MIRNA LUCIA; RIBEIRO, ANA PAULA BADAN. Characterization and stability of solid lipid nanoparticles produced from different fully hydrogenated oils. Food Research International, v. 176, p. 17-pg., . (16/11261-8, 19/27354-3, 18/03172-0, 19/05176-6)
GUIDA, CAROLINA; AGUIAR, ANA CAROLINA; MAGALHAES, ANA ELISA RAMOS; SOARES, MARCELO GOMES; CUNHA, ROSIANE LOPES. Impact of ultrasound process on cassava starch nanoparticles and Pickering emulsions stability. Food Research International, v. 192, p. 10-pg., . (11/06083-0, 24/01241-6, 19/27354-3, 09/54137-1, 07/58017-5, 09/50591-0, 16/05448-8)
BRASIL, YASMIN LIMA; CRUZ-TIRADO, J. P.; BARBIN, DOUGLAS FERNANDES. Analysis of biodegradable films made from cassava starch and oregano essential oil using hyperspectral imaging and portable NIR spectroscopy. SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY, v. 332, p. 11-pg., . (22/05540-2, 19/27354-3, 14/50951-4, 15/24351-2, 19/03812-2)
DE CARVALHO, MATHEUS DIAS; PICONE, CAROLINA SIQUEIRA FRANCO; SATO, ANA CARLA KAWAZOE. Sorghum proteins: Effect of extraction pH on physicochemical properties and emulsion formation. JOURNAL OF CEREAL SCIENCE, v. 116, p. 10-pg., . (18/21987-1, 19/27354-3)
DE MORAES, INGRID ALVES; BARBON JUNIOR, SYLVIO; BARBIN, DOUGLAS FERNANDES. Interpretation and explanation of computer vision classification of carambola ( Averrhoa carambola L. ) according to maturity stage. Food Research International, v. 192, p. 10-pg., . (19/27354-3, 23/07385-7, 15/24351-2)
MORAES, INGRID A.; NEVES, MARINA G.; SIESLER, HEINZ. W.; VILLA, JAVIER E. L.; CUNHA, ROSIANE L.; BARBIN, DOUGLAS F.. Characterization and classification of oleogels and edible oil using vibrational spectroscopy in tandem with one-class and multiclass chemometric methods. SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY, v. 313, p. 10-pg., . (19/27354-3, 15/24351-2)
STAHL, MARCELLA APARECIDA; LUEDTKE, FERNANDA LUISA; GRIMALDI, RENATO; GIGANTE, MIRNA LUCIA; RIBEIRO, ANA PAULA BADAN. "Characterization and stability of α-tocopherol loaded solid lipid nanoparticles formulated with different fully hydrogenated vegetable oils". Food Chemistry, v. 439, p. 9-pg., . (16/11261-8, 19/27354-3, 18/03172-0, 19/05176-6)
MAIA, FELIPE DE ANDRADE; FASOLIN, LUIZ HENRIQUE. Recovery of bioactive compounds from pineapple waste through high-pressure technologies. JOURNAL OF SUPERCRITICAL FLUIDS, v. 218, p. 11-pg., . (19/27354-3, 21/07639-3)
NASCIMENTO, RAUL FAVARO; DE FRANCA, PEDRO RENANN LOPES; FERREIRA, MATHEUS ALVES; KUROZAWA, LOUISE EMY. Assessment of the protective potential of coated microparticles in a fluidized bed against the simulated digestion. Food Research International, v. 208, p. 11-pg., . (24/08097-8, 23/15978-8, 21/06606-4, 19/27354-3, 19/03812-2)
SOARES, MARCELO GOMES; OKURO, PAULA KIYOMI; DA SILVA, MARCOS FELLIPE; GOLDBECK, ROSANA; CUNHA, ROSIANE LOPES. Ultra-Long-Chain Sorbitol Esters Tailoring Thermo-Responsive Rheological Properties of Oleogels. FOODS, v. 14, n. 6, p. 19-pg., . (19/27354-3, 22/05719-2, 22/15221-1, 18/20308-3, 21/09527-8)
MAGALHAES, ANA ELISA RAMOS; NEVES, MARIA ISABEL LANDIM; GASPARETTO, BRUNA DOS REIS; OLIVEIRA JUNIOR, FERNANDO DIVINO; FONSECA, LARISSA RIBAS; STEEL, CAROLINE JOY; DA CUNHA, ROSIANE LOPES. Organic acids in bread-making affecting gluten structure and digestibility. Food Research International, v. 174, p. 11-pg., . (19/27354-3, 20/15929-9, 21/13311-0, 08/57906-3)
FRANCISCO, CRISTHIAN RAFAEL LOPES; SOLTANAHMADI, SIAVASH; SANTOS, TATIANA PORTO; CUNHA, ROSIANE LOPES; SARKAR, ANWESHA. Addressing astringency of grape seed extract by covalent conjugation with lupin protein. CURRENT RESEARCH IN FOOD SCIENCE, v. 9, p. 10-pg., . (19/27354-3, 20/13217-1, 22/11581-3)
GALVAO, ANDRESSA MARIA MEDEIROS THEOPHILO; FREITAS, JOAO CURY; KARATAY, GRAZIELE GROSSI BOVI; FURTADO, GUILHERME DE FIGUEIREDO; RASERA, MARIANA LAMY; TAVARES, GUILHERME M.; HUBINGER, MIRIAM DUPAS. Thermo-induced changes in the structure of lentil protein isolate (Lens culinaris) to stabilize high internal phase emulsions. International Journal of Biological Macromolecules, v. 253, p. 13-pg., . (21/06863-7, 19/27354-3, 18/03822-5)
LUEDTKE, FERNANDA L.; FERNANDES, JEAN-MICHEL; GONCALVES, RAQUEL F. S.; MARTINS, JOANA T.; BERNI, PAULO; RIBEIRO, ANA P. B.; VICENTE, ANTONIO A.; PINHEIRO, ANA C.. Performance of β-carotene-loaded nanostructured lipid carriers under dynamic in vitro digestion system: Influence of the emulsifier type. Journal of Food Science, v. 89, n. 6, p. 16-pg., . (19/27354-3, 18/03172-0, 19/05176-6, 21/02271-8)
DE CARVALHO, MATHEUS DIAS; DE ANDRADE, CRISTIANE CONTE PAIM; SATO, ANA CARLA KAWAZOE. Dynamic high-pressure microfluidization reduces aggregation and enhances functional properties of flaxseed protein isolates obtained by alkaline extraction. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 96, p. 8-pg., . (18/21987-1, 19/27354-3)
ALMEIDA, RAFAEL FERNANDES; GOMES, MATHEUS HENRIQUE GOUVEIA; KUROZAWA, LOUISE EMY. Enzymatic hydrolysis improves the encapsulation properties of rice bran protein by increasing retention of anthocyanins in microparticles of grape juice. Food Research International, v. 180, p. 10-pg., . (17/16835-5, 19/27354-3)
OKURO, PAULA K.; GOMES, ANDRESA; CUNHA, ROSIANE L.. Modulating digestion by composite interfacial layer in structured oil-in-water emulsions. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, v. 675, p. 11-pg., . (18/20308-3, 19/27354-3, 19/26046-3, 19/26348-0)
SILVA, KLYCIA FIDELIS CERQUEIRA E; STRIEDER, MONIQUE MARTINS; PINTO, MARIANA BARRETO CARVALHAL; ROSTAGNO, MAURICIO ARIEL; HUBINGER, MIRIAM DUPAS. Processing Strategies for Extraction and Concentration of Bitter Acids and Polyphenols from Brewing By-Products: A Comprehensive Review. PROCESSES, v. 11, n. 3, p. 29-pg., . (21/12264-9, 21/06863-7, 19/27354-3)
ALMEIDA, FLAVIA SOUZA; GONCALVES DIAS, FERNANDA FURLAN; KAWAZOE SATO, ANA CARLA; BELL, JULIANA MARIA LEITE NOBREGA DE MOURA. Scaling up the Two-Stage Countercurrent Extraction of Oil and Protein from Green Coffee Beans: Impact of Proteolysis on Extractability, Protein Functionality, and Oil Recovery. Food and Bioprocess Technology, v. N/A, p. 16-pg., . (18/21987-1, 19/27354-3)
GROSSI BOVI KARATAY, GRAZIELE; MEDEIROS THEOPHILO GALVAO, ANDRESSA MARIA; DUPAS HUBINGER, MIRIAM. Storage Stability of Conventional and High Internal Phase Emulsions Stabilized Solely by Chickpea Aquafaba. FOODS, v. 11, n. 11, p. 15-pg., . (20/05074-6, 21/06863-7, 19/27354-3)
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