High-pressure microfluidization of whey proteins: Impact on protein structure and ability to bind and protect lutein von Vidotto, Danilo C., Mantovani, Raphaela A., Tavares, Guilherme M.

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Lentil protein isolate (Lens culinaris) subjected to ultrasound treatment combined or not with heat-treatment: structural characterization and ability to stabilize high internal ph... von Maria Medeiros Theóphilo Galvão, Andrêssa, Lamy Rasera, Mariana, de Figueiredo Furtado, Guilherme, Grossi Bovi Karatay, Graziele, M. Tavares, Guilherme, Dupas Hubinger, Míriam

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Thermal treatments and emerging technologies: Impacts on the structure and techno-functional properties of milk proteins von Nunes, Lauane, Tavares, Guilherme M.

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Design future foods using plant protein blends for best nutritional and technological functionality von Jiménez-Munoz, Luis Miguel, Tavares, Guilherme M., Corredig, Milena

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Heteroprotein complex coacervation: A generic process von Croguennec, Thomas, Tavares, Guilherme M., Bouhallab, Saïd

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Ethanol Assisted Incorporation of Lutein into Whey Protein Stabilized Emulsions: how the Steps of Addition and Evaporation of the Solvent Affect the Obtained Systems von Nunes, Lauane, Corredig, Milena, Tavares, Guilherme M.

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Milk proteins as encapsulation devices and delivery vehicles: Applications and trends von Tavares, Guilherme M., Croguennec, Thomas, Carvalho, Antonio F., Bouhallab, Saïd

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Compartmentalization of lutein in simple and double emulsions containing protein nanoparticles: Effects on stability and bioaccessibility von Nunes, Lauane, Hashemi, Negin, Gregersen, Sandra Beyer, Tavares, Guilherme M., Corredig, Milena

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Complexation of chitosan with gum Arabic, sodium alginate and κ-carrageenan: Effects of pH, polymer ratio and salt concentration von Rabelo, Renata S., Tavares, Guilherme M., Prata, Ana S., Hubinger, Miriam D.

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Structural and foaming properties of whey and soy protein isolates in mixed systems before and after heat treatment von Alves, Alane Cangani, Martha, Lara, Casanova, Federico, Tavares, Guilherme M

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Unraveling the molecular mechanisms underlying interactions between caseins and lutein von Mantovani, Raphaela Araujo, Hamon, Pascaline, Rousseau, Florence, Tavares, Guilherme M., Mercadante, Adriana Zerlotti, Croguennec, Thomas, Bouhallab, Saïd

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Lutein bioaccessibility in casein-stabilized emulsions is influenced by the free to acylated carotenoid ratio, but not by the casein aggregation state von Mantovani, Raphaela A., Xavier, Ana Augusta O., Tavares, Guilherme M., Mercadante, Adriana Z.

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Co-aggregation between whey proteins and carotenoids from yellow mombin (Spondias mombin): Impact of carotenoids’ self-aggregation von Rasera, Mariana L., de Maria, Ana Luiza A., Tavares, Guilherme M.

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Does protein deamidation enhance rice protein concentrate’s ability to produce and stabilize high internal phase emulsions? von Vidotto, Danilo C., Galvão, Andrêssa Maria Medeiros Theóphilo, Tavares, Guilherme M., Hubinger, Miriam Dupas

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Effects of processing technologies on the antioxidant properties of common bean (Phaseolus vulgaris L.) and lentil (Lens culinaris) proteins and their hydrolysates von Lopes, Caroline, Akel Ferruccio, Cláudia, de Albuquerque Sales, Anne Caroline, Tavares, Guilherme M., de Castro, Ruann Janser Soares

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Thermo-induced changes in the structure of lentil protein isolate (Lens culinaris) to stabilize high internal phase emulsions von Galvão, Andrêssa Maria Medeiros Theóphilo, Freitas, João Cury, Karatay, Graziele Grossi Bovi, Furtado, Guilherme de Figueiredo, Rasera, Mariana Lamy, Tavares, Guilherme M., Hubinger, Míriam Dupas

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Binding of carotenoids to milk proteins: Why and how von Mantovani, Raphaela A., Rasera, Mariana L., Vidotto, Danilo C., Mercadante, Adriana Z., Tavares, Guilherme M.

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Impact of Dry Heating in an Alkaline Environment on the Structure and Foaming Properties of Whey Proteins von Vidotto, Danilo C., Tavares, Guilherme M.

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Designing covalent sodium caseinate-quercetin complexes to improve emulsifying properties and oxidative stability von Santos, Matheus A.S., Okuro, Paula K., Tavares, Guilherme M., Cunha, Rosiane L.

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Technological aspects of lactose-hydrolyzed milk powder von Torres, Jansen Kelis Ferreira, Stephani, Rodrigo, Tavares, Guilherme M., de Carvalho, Antônio Fernandes, Costa, Renata Golin Bueno, de Almeida, Carlos Eduardo Rocha, Almeida, Mariana Ramos, de Oliveira, Luiz Fernando Cappa, Schuck, Pierre, Perrone, Ítalo Tuler

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