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Guilherme M Tavares

Showing results (1-10 of 21) with videos related to

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Advances in Colloid and Interface Science|July 3, 2016
Heteroprotein complex coacervation: A generic processThomas Croguennec, Guilherme M Tavares, Saïd Bouhallab
Food Chemistry|February 10, 2022
High-pressure microfluidization of whey proteins: Impact on protein structure and ability to bind and protect luteinDanilo C Vidotto, Raphaela A Mantovani, Guilherme M Tavares
Critical Reviews in Food Science and Nutrition|August 26, 2023
Stability of milk proteins subjected to UHT treatments: challenges and future perspectivesAlisson Borges de Souza, Rodrigo Stephani, Guilherme M Tavares
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|July 8, 2021
Structural and foaming properties of whey and soy protein isolates in mixed systems before and after heat treatmentAlane Cangani Alves, Lara Martha, Federico Casanova, et al.
Food Research International (Ottawa, Ont.)|May 31, 2023
Co-aggregation between whey proteins and carotenoids from yellow mombin (Spondias mombin): Impact of carotenoids' self-aggregationMariana L Rasera, Ana Luiza A de Maria, Guilherme M Tavares
Carbohydrate Polymers|August 21, 2019
Complexation of chitosan with gum Arabic, sodium alginate and κ-carrageenan: Effects of pH, polymer ratio and salt concentrationRenata S Rabelo, Guilherme M Tavares, Ana S Prata, et al.
Food Research International (Ottawa, Ont.)|October 7, 2023
Compartmentalization of lutein in simple and double emulsions containing protein nanoparticles: Effects on stability and bioaccessibilityLauane Nunes, Negin Hashemi, Sandra Beyer Gregersen, et al.
International Journal of Biological Macromolecules|April 9, 2017
How the presence of a small molecule affects the complex coacervation between lactoferrin and β-lactoglobulinGuilherme M Tavares, Thomas Croguennec, Pascaline Hamon, et al.
Food Research International (Ottawa, Ont.)|September 9, 2022
Designing covalent sodium caseinate-quercetin complexes to improve emulsifying properties and oxidative stabilityMatheus A S Santos, Paula K Okuro, Guilherme M Tavares, et al.
Food Research International (Ottawa, Ont.)|October 4, 2022
Lutein bioaccessibility in casein-stabilized emulsions is influenced by the free to acylated carotenoid ratio, but not by the casein aggregation stateRaphaela A Mantovani, Ana Augusta O Xavier, Guilherme M Tavares, et al.
Pageof 3

Showing results (1-10 of 21) with videos related to

Sort By:
Pageof 3
Advances in Colloid and Interface Science|July 3, 2016
Heteroprotein complex coacervation: A generic processThomas Croguennec, Guilherme M Tavares, Saïd Bouhallab
Food Chemistry|February 10, 2022
High-pressure microfluidization of whey proteins: Impact on protein structure and ability to bind and protect luteinDanilo C Vidotto, Raphaela A Mantovani, Guilherme M Tavares
Critical Reviews in Food Science and Nutrition|August 26, 2023
Stability of milk proteins subjected to UHT treatments: challenges and future perspectivesAlisson Borges de Souza, Rodrigo Stephani, Guilherme M Tavares
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|July 8, 2021
Structural and foaming properties of whey and soy protein isolates in mixed systems before and after heat treatmentAlane Cangani Alves, Lara Martha, Federico Casanova, et al.
Food Research International (Ottawa, Ont.)|May 31, 2023
Co-aggregation between whey proteins and carotenoids from yellow mombin (Spondias mombin): Impact of carotenoids' self-aggregationMariana L Rasera, Ana Luiza A de Maria, Guilherme M Tavares
Carbohydrate Polymers|August 21, 2019
Complexation of chitosan with gum Arabic, sodium alginate and κ-carrageenan: Effects of pH, polymer ratio and salt concentrationRenata S Rabelo, Guilherme M Tavares, Ana S Prata, et al.
Food Research International (Ottawa, Ont.)|October 7, 2023
Compartmentalization of lutein in simple and double emulsions containing protein nanoparticles: Effects on stability and bioaccessibilityLauane Nunes, Negin Hashemi, Sandra Beyer Gregersen, et al.
International Journal of Biological Macromolecules|April 9, 2017
How the presence of a small molecule affects the complex coacervation between lactoferrin and β-lactoglobulinGuilherme M Tavares, Thomas Croguennec, Pascaline Hamon, et al.
Food Research International (Ottawa, Ont.)|September 9, 2022
Designing covalent sodium caseinate-quercetin complexes to improve emulsifying properties and oxidative stabilityMatheus A S Santos, Paula K Okuro, Guilherme M Tavares, et al.
Food Research International (Ottawa, Ont.)|October 4, 2022
Lutein bioaccessibility in casein-stabilized emulsions is influenced by the free to acylated carotenoid ratio, but not by the casein aggregation stateRaphaela A Mantovani, Ana Augusta O Xavier, Guilherme M Tavares, et al.
Pageof 3