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Lucas de Souza Soares

Universidade Federal de Viçosa

12

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pH influence on the mechanisms of interaction between chitosan and ovalbumin: a multi-spectroscopic approach

2022 Food Hydrocolloids
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INFLUÊNCIA DA RELAÇÃO SURFACTANTE/TIMOL PARA A OBTENÇÃO DE NANOEMULSÕES COM POTENCIAL USO NA AGRICULTURA E INDÚSTRIA DE ALIMENTOS

2021
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Physical properties of UHT light cream: impact of the high-pressure homogenization and addition of hydrocolloids.

2021 Journal of Dairy Research
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Aqueous solutions of glycolic, propionic, or lactic acid in substitution of acetic acid to prepare chitosan dispersions: a study based on rheological and physicochemical properties

2020 Journal of Food Science and Technology-mysore
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Effects of protein concentration during ultrasonic processing on physicochemical properties and techno-functionality of plant food proteins

2020 Food Hydrocolloids
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Insights on physicochemical aspects of chitosan dispersion in aqueous solutions of acetic, glycolic, propionic or lactic acid

2019 International Journal of Biological Macromolecules
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Rheological Properties of Aqueous Dispersions of Xanthan Gum Containing Different Chloride Salts Are Impacted by both Sizes and Net Electric Charges of the Cations

2018 Food Biophysics
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Rheological and Physicochemical Studies on Emulsions Formulated with Chitosan Previously Dispersed in Aqueous Solutions of Lactic Acid

2017 Food Biophysics
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Citations (12)