1. Encapsulation of Beta‐carotene in Lipid Microparticles Stabilized with Hydrolyzed Soy Protein Isolate: Production Parameters, Alpha‐tocopherol Coencapsulation and Stability Under Stress Conditions. Issue 3 (9th February 2017) Authors: Brito‐Oliveira, Thais C.; Molina, Camila V.; Netto, Flávia M.; Pinho, Samantha C. Journal: Journal of food science Issue: Volume 82:Issue 3(2017) Page Start: 659 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Impact of sodium chloride replacement by salt substitutes on the proteolysis and rheological properties of dry fermented sausages. (April 2015) Authors: dos Santos, Bibiana A.; Campagnol, Paulo C.B.; Cavalcanti, Rodrigo N.; Pacheco, Maria T.B.; Netto, Flávia M.; Motta, Eliana M.P.; Celeguini, Renata M.S.; Wagner, Roger; Pollonio, Marise A.R. Journal: Journal of food engineering Issue: Volume 151(2015:Apr.) Page Start: 16 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗