Search Results - Galvão, Andrêssa Maria Medeiros Theóphilo

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  1. 1
    Effect of Different Levels of Acetic, Citric and Lactic Acid in the Cassava Starch Modification on Physical, Rheological, Thermal and Microstructural Properties

    Effect of Different Levels of Acetic, Citric and Lactic Acid in the Cassava Starch Modification on Physical, Rheological, Thermal and Microstructural Properties by Zambelli, Rafael Audino, Andrêssa Maria Medeiros Theóphilo Galvão, Mendonça, Luciana Gama de, Marcos Venânces de Souza Leão, Carneiro, Samuel Veloso, Lima, Ana Cristina Silva, Melo, Cícera Alyne Lemos

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  2. 2
    Does protein deamidation enhance rice protein concentrate’s ability to produce and stabilize high internal phase emulsions?

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

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  3. 3
    Storage Stability of Conventional and High Internal Phase Emulsions Stabilized Solely by Chickpea Aquafaba

    Storage Stability of Conventional and High Internal Phase Emulsions Stabilized Solely by Chickpea Aquafaba by Grossi Bovi Karatay, Graziele, Medeiros Theóphilo Galvão, Andrêssa Maria, Dupas Hubinger, Miriam

    Published in Foods
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  4. 4
    Replacing the animal fat in Bologna sausages using high internal phase emulsion stabilized with lentil protein isolate (Lens culinaris)

    Replacing the animal fat in Bologna sausages using high internal phase emulsion stabilized with lentil protein isolate (Lens culinaris) by Galvão, Andrêssa Maria Medeiros Theóphilo, Costa, Gilmar Freire da, Santos, Mirian dos, Pollonio, Marise Aparecida Rodrigues, Hubinger, Míriam Dupas

    Published in Meat science
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  5. 5
    High internal phase emulsions stabilized by the lentil protein isolate (Lens culinaris)

    High internal phase emulsions stabilized by the lentil protein isolate (Lens culinaris) by Galvão, Andrêssa Maria Medeiros Theóphilo, Vélez-Erazo, Eliana Marcela, Karatay, Graziele Grossi Bovi, Furtado, Guilherme de Figueiredo, Vidotto, Danilo C., Tavares, Guilherme M., Hubinger, Míriam Dupas

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  6. 6
    Thermo-induced changes in the structure of lentil protein isolate (Lens culinaris) to stabilize high internal phase emulsions

    Thermo-induced changes in the structure of lentil protein isolate (Lens culinaris) to stabilize high internal phase emulsions by 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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  7. 7
    Coating development with modified starch and tomato powder for application in frozen dough

    Coating development with modified starch and tomato powder for application in frozen dough by Theóphilo Galvão, Andrêssa Maria Medeiros, de Oliveira Araújo, Antonio Willian, Carneiro, Samuel Veloso, Zambelli, Rafael Audino, do Socorro Rocha Bastos, Maria

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  8. 8
    Lentil protein isolate (Lens culinaris) subjected to ultrasound treatment combined or not with heat-treatment: structural characterization and ability to stabilize high internal phase emulsions

    Lentil protein isolate (Lens culinaris) subjected to ultrasound treatment combined or not with heat-treatment: structural characterization and ability to stabilize high internal ph... by 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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