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Guilherme Tavares

Professor

University of Campinas

Brazil

Research Interests

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Professors in Food Science

Articles (20)

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Collaborators (7)

Guilherme de Figueiredo Furtado

Universidade Federal de São Carlos

BRAZIL

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Aberham Hailu Feyissa

Technical University of Denmark

DENMARK

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Ana Augusta Odorissi Xavier

Research professional

University of Campinas

BRAZIL

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Federico Casanova

Technical University of Denmark

DENMARK

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Miriam Hubinger

Full Professor

University of Campinas

BRAZIL

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Naaman Francisco Nogueira Silva

Professor

Universidade Federal de São Carlos

BRAZIL

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Ruann Janser Soares de Castro

Professor MS5.1

University of Campinas

BRAZIL

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Guilherme Tavares

Research Interests

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Articles (20)

Proteins in chickpea aquafaba: what is their role in foaming properties?

Baru nut: A perspective for production chain integration and product valorization

Bioaccessibility of lutein incorporated into fat-free protein-rich matrices: relationship between microstructure and in vitro static digestion

From low-value residue to a valuable bioactive extract: Obtaining phenolic compounds from orange peel waste combining pulsed electric field and ultrasound-assisted extraction

β-Lactoglobulin and sorghum phenolic compounds molecular binding: Interaction mechanism and thermal stability impact

Effects of the Maillard Reaction on the Antioxidant and Antihypertensive Properties of Black Cricket (Gryllus assimilis) Protein Hydrolysates

Advances in High-Pressure Homogenization for Plant Proteins: Enhancing Techno-Functional Properties and Bioactive Peptide Release

Absence of genotoxic effects of high dietary levels of milk proteins associated or not with free or acylated lutein: An in vivo study using rats

DEVELOPMENT AND VALIDATION OF A METHODOLOGY FOR QUANTIFICATION OF WHEY PROTEIN FRACTIONS IN MICROPARTICULATE INGREDIENTS

Heteroprotein Complex Coacervation: Mechanisms and Encapsulation of Bioactive Compounds

Edible insect proteins

Ethanol Assisted Incorporation of Lutein into Whey Protein Stabilized Emulsions: how the Steps of Addition and Evaporation of the Solvent Affect the Obtained Systems

Mixing oat proteins with lentil or faba bean proteins: How is the techno-functional behavior of the different protein systems affected by heat treatments?

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

Digestion of mixed protein gels using elderly static in vitro digestion model: Impact of microstructure on bioaccessibility of vitamins B 12 and D 3

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

Prior denaturation and aggregation of whey proteins: is this a useful strategy for increasing the content of these proteins in UHT high-protein dairy beverages?

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

Effects of processing technologies on the antioxidant properties of common bean (Phaseolus vulgaris L.) and lentil (Lens culinaris) proteins and their hydrolysates

Stability of milk proteins subjected to UHT treatments: challenges and future perspectives

Collaborators (7)

Guilherme de Figueiredo Furtado

Aberham Hailu Feyissa

Ana Augusta Odorissi Xavier

Federico Casanova

Miriam Hubinger

Naaman Francisco Nogueira Silva

Ruann Janser Soares de Castro

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