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Hugo Miguel Lisboa Oliveira
Hugo Miguel Lisboa Oliveira
Federal University of Campina Grande
Food science
Chemistry
Polysaccharide
Enzymatic hydrolysis
Crystallinity
4
Papers
23
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Modeling the combinatory effects of parboiling and cooking on red paddy rice (Oryza sativa L.) properties
2021
Lwt - Food Science and Technology
Georgiana Maria Vasconcelos Martins
Severina de Sousa
Maria Elita Martins Duarte
Mário Eduardo Rangel Moreira Cavalcanti-Mata
Hugo Miguel Lisboa Oliveira
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Comportamento reológico do soro de leite desnaturado reticulado por transglutaminase em diferentes quantidades e tempos de reação
2021
Research, Society and Development
Hanndson Araújo Silva
Ana Paula Trindade Rocha
Hugo Miguel Lisboa Oliveira
Gabriel Monteiro da Silva
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Solid-state fermentation for single-cell protein enrichment of guava and cashew by-products and inclusion on cereal bars
2020
Biocatalysis and agricultural biotechnology
Cecília Elisa de Sousa Muniz
Ângela Maria Santiago
Thaisa Abrantes Souza Gusmão
Hugo Miguel Lisboa Oliveira
Líbia de Sousa Conrado
Rennan Pereira de Gusmão
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Influence of enzymatic hydrolysis on the properties of red rice starch
2019
International Journal of Biological Macromolecules
Raphael Lucas Jacinto Almeida
Tamires dos Santos Pereira
Vitória de Andrade Freire
Ângela Maria Santiago
Hugo Miguel Lisboa Oliveira
Líbia de Sousa Conrado
Rennan Pereira de Gusmão
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Citations (18)
1