Titulo

Catalytic efficiency, structure, and recycling behavior of electrospun polyvinyl alcohol-xylanase fibers cross-linked by glutaraldehyde

2020

Food Biophysics

Physicochemical, pasting, crystallinity, and morphological properties of starches isolated from maize kernels exhibiting different types of defects

2019

Food Chemistry

Ultrafine fibers of zein and anthocyanins as natural pH indicator

2018

Journal of the Science of Food and Agriculture

Phosphorylated and cross-linked wheat starches in the presence of polyethylene oxide and their application in biocomposite films

2018

Starch-Starke

Immobilization of xylanase and xylanase–β-cyclodextrin complex in polyvinyl alcohol via electrospinning improves enzyme activity at a wide pH and temperature range

2018

International Journal of Biological Macromolecules

pH-sensitive films containing anthocyanins extracted from black bean seed coat and red cabbage

2017

LWT - Food Science and Technology

Changes in properties of starch isolated from whole rice grains with brown, black, and red pericarp after storage at different temperatures

2017

Food Chemistry

Microstructural characteristics and gastro-small intestinal digestion in vitro of potato starch: Effects of refrigerated storage and reheating in microwave

2017

Food Chemistry

Functional, physiological, and rheological properties of oat β-glucan oxidized with hydrogen peroxide under soft conditions

2017

Journal of Food Processing and Preservation

Biodegradable films based on chitosan, xanthan gum, and fish protein hydrolysate

2017

Journal of Applied Polymer Science