Minim LA - Search Results

1

Study of the structural properties of goat's milk chocolates with different concentrations of cocoa mass.

de Jesus Silva G, Gonçalves BRF, de Jesus JC, Vidigal MCTR, Minim LA, Ferreira SO, Bonomo RCF, Ferrão SPB. de Jesus Silva G, et al. Among authors: minim la. J Texture Stud. 2019 Dec;50(6):547-555. doi: 10.1111/jtxs.12463. Epub 2019 Jul 24. J Texture Stud. 2019. PMID: 31276201

2

Aqueous two-phase systems: an efficient, environmentally safe and economically viable method for purification of natural dye carmine.

Mageste AB, de Lemos LR, Ferreira GM, da Silva Mdo C, da Silva LH, Bonomo RC, Minim LA. Mageste AB, et al. Among authors: minim la. J Chromatogr A. 2009 Nov 6;1216(45):7623-9. doi: 10.1016/j.chroma.2009.09.048. Epub 2009 Sep 23. J Chromatogr A. 2009. PMID: 19800067

3

Application of the response surface methodology for optimization of whey protein partitioning in PEG/phosphate aqueous two-phase system.

Alcântara LA, Minim LA, Minim VP, Bonomo RC, da Silva LH, da Silva Mdo C. Alcântara LA, et al. Among authors: minim la, minim vp. J Chromatogr B Analyt Technol Biomed Life Sci. 2011 Jul 1;879(21):1881-5. doi: 10.1016/j.jchromb.2011.05.007. Epub 2011 May 11. J Chromatogr B Analyt Technol Biomed Life Sci. 2011. PMID: 21621485

4

Rheological and textural studies of arrowroot (Maranta arundinacea) starch-sucrose-whey protein concentrate gels.

Rodrigues LBO, Veloso CM, Bonomo RCF, Rodrigues LB, Minim LA, Costa RAS. Rodrigues LBO, et al. Among authors: minim la. J Food Sci Technol. 2018 Aug;55(8):2974-2984. doi: 10.1007/s13197-018-3215-x. Epub 2018 May 19. J Food Sci Technol. 2018. PMID: 30065406 Free PMC article.

5

Ovalbumin and guar gum foam and its surface properties as influenced by sucrose and sorbitol.

Simiqueli AA, Vidigal MCTR, Minim VPR, Minim LA. Simiqueli AA, et al. Among authors: minim la, minim vpr. Int J Biol Macromol. 2019 Aug 15;135:226-232. doi: 10.1016/j.ijbiomac.2019.05.140. Epub 2019 May 22. Int J Biol Macromol. 2019. PMID: 31128179 Free article.

6

Physicochemical and thermal characterization of babassu oils (Orbignya phalerata Mart.) obtained by different extraction methods.

Bauer LC, Santos LS, Sampaio KA, Ferrão SPB, Fontan RDCI, Minim LA, Veloso CM, Bonomo RCF. Bauer LC, et al. Among authors: minim la. Food Res Int. 2020 Nov;137:109474. doi: 10.1016/j.foodres.2020.109474. Epub 2020 Jun 25. Food Res Int. 2020. PMID: 33233140

7

Kinetic stability of the oil-in-water emulsions and dynamic interfacial properties of mixtures of sucrose esters and polysaccharides.

Fernandes RN, Simiqueli AA, Vidigal MCTR, Minim VPR, Minim LA. Fernandes RN, et al. Among authors: minim la. Food Chem. 2021 Apr 1;357:129693. doi: 10.1016/j.foodchem.2021.129693. Online ahead of print. Food Chem. 2021. PMID: 33882436

8

Extraction, purification by cation exchange supermacroporous cryogel and physico-chemical characterization of γ-conglutin from lupin seeds (Lupinus albus L.).

da Silva RM, Guimarães VM, Veríssimo LAA, Vidigal MCTR, Minim VPR, Minim LA. da Silva RM, et al. Among authors: minim la. J Sep Sci. 2022 Jan;45(2):401-410. doi: 10.1002/jssc.202100675. Epub 2021 Nov 1. J Sep Sci. 2022. PMID: 34687586

9

Betalains nanodispersions: Effects on betalains stability and on rheological properties of Greek yogurt.

Rocha F, Marques CS, de Sousa LS, Minim VPR, Pires ACDS, Minim LA, Stringheta PC, Jones OG, Vidigal MCTR. Rocha F, et al. Among authors: minim la. Food Res Int. 2022 Sep;159:111583. doi: 10.1016/j.foodres.2022.111583. Epub 2022 Jun 28. Food Res Int. 2022. PMID: 35940758 Free article.

10

Baru oil (Dipteryx alata vog.) applied in the formation of O/W nanoemulsions: A study of physical-chemical, rheological and interfacial properties.

Paulo LAO, Fernandes RN, Simiqueli AA, Rocha F, Dias MMDS, Minim VPR, Minim LA, Vidigal MCTR. Paulo LAO, et al. Among authors: minim la. Food Res Int. 2023 Aug;170:112961. doi: 10.1016/j.foodres.2023.112961. Epub 2023 May 15. Food Res Int. 2023. PMID: 37316008

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