Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Lívia Pinto Heckert Bastos"'
Autor:
Ahmad El Ghazzaqui Barbosa, Augusto Bene Tomé Constantino, Lívia Pinto Heckert Bastos, Edwin Elard Garcia-Rojas
Publikováno v:
Food Hydrocolloids for Health, Vol 2, Iss , Pp 100047- (2022)
This research studied the formation of complex coacervates formed by carboxymethylcellulose (CMC) and lactoferrin (Lf) as wall materials for encapsulation of β-carotene present in sacha inchi oil (SIO). According to zeta-potential and turbidimetric
Externí odkaz:
https://doaj.org/article/fe3ef531ca89465da6a7c49345f91542
Publikováno v:
Food Biophysics. 16:293-305
The present work aimed to study the influence of the pH and protein ratio on the formation of complex coacervates of carboxymethylcellulose (CMC) and whey protein isolated nanoparticles (WPIN). These biopolymers and transglutaminase, as a cross-linki
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8aa4141e1c38cb291667271a4a45d5fd
https://doi.org/10.1007/s11483-021-09670-2
https://doi.org/10.1007/s11483-021-09670-2
Autor:
Bernardo de Sá Costa, Lívia Pinto Heckert Bastos, Rodrigo Pinto Siqueira, Edwin Elard Garcia-Rojas
Publikováno v:
International Journal of Biological Macromolecules. 160:861-870
This study evaluated the most appropriate conditions (pH and biopolymers ratio) for the formation of the complex between β-lactoglobulin (β-lg) and sodium alginate (NaAlg). Furthermore, we microencapsulated black pepper essential oil (EO) using the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ebd5f73db6623d3beffc45addea9e5f
https://doi.org/10.1016/j.ijbiomac.2020.05.265
https://doi.org/10.1016/j.ijbiomac.2020.05.265
Autor:
Lívia Pinto Heckert Bastos, Edwin Elard Garcia-Rojas, Mário Geraldo de Carvalho, Carlos Henrique Corrêa dos Santos
Publikováno v:
Food chemistry. 316
Black pepper essential oil (EO) was encapsulated by complex coacervation with lactoferrin and sodium alginate using transglutaminase as a cross-linking agent. The encapsulation efficiency varied from 31.66 to 84.48%. Chemical and morphological charac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec3a77a5f9c48d1939f410d55b963f77
https://pubmed.ncbi.nlm.nih.gov/32045817
https://pubmed.ncbi.nlm.nih.gov/32045817
Publikováno v:
International journal of biological macromolecules. 120
The aim of this study was to evaluate the influence of some parameters (pH, NaCl, and ratio of biopolymers) on the formation of the complex coacervates of lactoferrin and sodium alginate. Different ratios of lactoferrin:sodium alginate were tested (1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cfa87e55f3687f88bebf8677140dc70b
https://pubmed.ncbi.nlm.nih.gov/30102985
https://pubmed.ncbi.nlm.nih.gov/30102985
Autor:
Juarez Vicente, Luciano José Barreto Pereira, Edwin Elard Garcia-Rojas, Lívia Pinto Heckert Bastos, Mário Geraldo de Carvalho
Publikováno v:
International journal of biological macromolecules. 120
The aim of this work was to studied the formation, stability and characterization of oil-in-water emulsions formed by Sacha Inchi oil (SIO) 8% (w/w) with either ovalbumin (Ova) or Tween 80 (Tw80), as emulsifiers at 0.5%–2.0% (w/w) and stabilized wi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ea1f415893238156df8b6d0eba1d3317
https://pubmed.ncbi.nlm.nih.gov/30114428
https://pubmed.ncbi.nlm.nih.gov/30114428
Publikováno v:
International journal of biological macromolecules. 109
The complexation between lysozyme/carrageenan and ovalbumin/carrageenan was studied in situ using acidification. The complexes were analyzed in solutions with different NaCl concentrations and different protein/polysaccharide ratios. As the protein/p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::129dfad2258e2e15d7498112ea2c075d
https://pubmed.ncbi.nlm.nih.gov/29275201
https://pubmed.ncbi.nlm.nih.gov/29275201