Titulo

Antioxidant activity of black bean (Phaseolus vulgaris L.) protein hydrolysates

2016

Ciência e Tecnologia de Alimentos

Black bean (Phaseolus vulgaris L.) protein hydrolysates: physicochemical and functional properties

2016

Food Chemistry

Effects of single and dual physical modifications on pinhão starch

2015

Food Chemistry

Structure, morphology and functionality of acetylated and oxidised barley starches

2015

Food Chemistry

Impact of heat-moisture treatment on rice starch, applied directly in grain paddy rice or in isolated starch

2015

LWT - Food Science and Technology

Oxidation of potato starch with different sodium hypochlorite concentrations and its effect on biodegradable films

2015

LWT - Food Science and Technology

Acetylation of barnyardgrass starch with acetic anhydride under iodine catalysis

2015

Food Chemistry

Films based on oxidized starch and cellulose from barley

2015

Carbohydrate Polymers

Structural and technological characteristics of starch isolated from sorghum as a function of drying temperature and storage time

2015

Carbohydrate Polymers

Acetylation of rice starch in an aqueous medium for use in food

2015

LWT - Food Science and Technology