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Effect of sunflower protein meal and electrostatic complexes of sunflower meal-pectin on the cake crumb structure and color.

Giarola RC, Nabeshima EH, Michelazzo Campopiano J, Ferrari RA, Martins Montenegro F, Sadahira MS. Giarola RC, et al. Among authors: sadahira ms. J Food Sci Technol. 2022 Apr;59(4):1419-1428. doi: 10.1007/s13197-021-05151-z. Epub 2021 Jun 14. J Food Sci Technol. 2022. PMID: 35250066 Free PMC article.

Influence of protein-pectin electrostatic interaction on the foam stability mechanism.

Sadahira MS, Lopes FC, Rodrigues MI, Netto FM. Sadahira MS, et al. Carbohydr Polym. 2014 Mar 15;103:55-61. doi: 10.1016/j.carbpol.2013.11.070. Epub 2013 Dec 16. Carbohydr Polym. 2014. PMID: 24528700

Effect of pH and interaction between egg white protein and hydroxypropymethylcellulose in bulk aqueous medium on foaming properties.

Sadahira MS, Lopes FC, Rodrigues MI, Yamada AT, Cunha RL, Netto FM. Sadahira MS, et al. Carbohydr Polym. 2015 Jul 10;125:26-34. doi: 10.1016/j.carbpol.2015.02.033. Epub 2015 Feb 25. Carbohydr Polym. 2015. PMID: 25857956

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