Phenolic compound extracts from Hibiscus sabdariffa L. (HS) exhibit promising functional and technological properties; however, their application in foods is limited by their susceptibility to degradation, making microencapsulation a promising strategy. This study aimed to test different extraction conditions for pheno...
A. L. Bernardes, Marcella Duarte Villas Mishima, Jhonatan Faria da Costa et al.· Foods· 0 citations
Emerging technologies have been widely applied to modify complex protein systems; however, their effects are generally evaluated at the whole-protein level, limiting the understanding of the mechanisms governing individual protein fractions. Soy protein functionality is primarily determined by the β-conglycinin (7S) an...
Philippe Defáveri Bieler, B. D. de Souza, Vitor Emanuel Máximo Santos et al.· Food Research International· 0 citations
ABSTRACT Probiotics are central to functional food innovation, but their application is limited by viability loss during processing, storage, and gastrointestinal (GI) transit. A key insight is that viability and functionality are distinct attributes; maintaining high cell counts does not guarantee that probiotics reta...
Sidney Rodrigues de Jesus Silva, R. Rodrigues, R. Freitas et al.· Journal of Food Science· 1 citation
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