1. Effect of egg white protein-pectin electrostatic interactions in a high sugar content system on foaming and foam rheological properties. (July 2016) Authors: Sadahira, Mitie S.; Rodrigues, Maria I.; Akhtar, Mahmood; Murray, Brent S.; Netto, Flavia M. Journal: Food hydrocolloids Issue: Volume 58(2016:July) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of egg white protein-pectin electrostatic interactions in a high sugar content system on foaming and foam rheological properties. (July 2016) Authors: Sadahira, Mitie S.; Rodrigues, Maria I.; Akhtar, Mahmood; Murray, Brent S.; Netto, Flavia M. Journal: Food hydrocolloids Issue: Volume 58(2016:July) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of pH and interaction between egg white protein and hydroxypropymethylcellulose in bulk aqueous medium on foaming properties. (10th July 2015) Authors: Sadahira, Mitie S.; Lopes, Fernanda C. Rezende; Rodrigues, Maria I.; Yamada, Aureo T.; Cunha, Rosiane L.; Netto, Flavia M. Journal: Carbohydrate polymers Issue: Volume 125(2015) Page Start: 26 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Influence of pH on foaming and rheological properties of aerated high sugar system with egg white protein and hydroxypropylmethylcellulose. (March 2018) Authors: Sadahira, Mitie S.; Rodrigues, Maria I.; Akhtar, Mahmood; Murray, Brent S.; Netto, Flavia M. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 89(2018) Page Start: 350 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Intake of Protein Hydrolysates and Phenolic Fractions Isolated from Flaxseed Ameliorates TNBS‐Induced Colitis. Issue 17 (9th August 2018) Authors: e Silva, Fernanda G. D.; Paiatto, Lisiery N.; Yamada, Aureo T.; Netto, Flavia M.; Simioni, Patrícia U.; Tamashiro, Wirla M. S. C. Journal: Molecular nutrition & food research Issue: Volume 62:Issue 17(2018) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Protein structure modification and allergenic properties of whey proteins upon interaction with tea and coffee phenolic compounds. (December 2018) Authors: Pessato, Tássia B.; de Morais, Francielli P.R.; de Carvalho, Natália C.; Figueira, Ana Carolina M.; Fernandes, Luís Gustavo R.; Zollner, Ricardo de L.; Netto, Flavia M. Journal: Journal of functional foods Issue: Volume 51(2018) Page Start: 121 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Whey protein and phenolic compound complexation: Effects on antioxidant capacity before and after in vitro digestion. (July 2020) Authors: de Morais, Francielli P.R.; Pessato, Tássia B.; Rodrigues, Eliseu; Peixoto Mallmann, Luana; Mariutti, Lilian R.B.; Netto, Flavia M. Journal: Food research international Issue: Volume 133(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Whey protein isolate hydrolysates obtained with free and immobilized Alcalase: Characterization and detection of residual allergens. (May 2016) Authors: Pessato, Tássia B.; Carvalho, Natália C. de; Tavano, Olga L.; Fernandes, Luís Gustavo R.; Zollner, Ricardo de L.; Netto, Flavia M. Journal: Food research international Issue: Volume 83(2016:May) Page Start: 112 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗