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Effects of high pressure homogenization on the activity, stability, kinetics and three-dimensional conformation of a glucose oxidase produced by Aspergillus niger.High Pressure Homogenization of Porcine Pepsin Protease: Effects on Enzyme Activity, Stability, Milk Coagulation Profile and Gel DevelopmentInactivation of Aspergillus niger in mango nectar by high-pressure homogenization combined with heat shock.Application of high-pressure homogenization on gums.Effect of dynamic high pressure on functional and structural properties of bovine serum albumin.Biophysical evaluation of milk-clotting enzymes processed by high pressure.Effect of dynamic high pressure on emulsifying and encapsulant properties of cashew tree gum.High isostatic pressure and thermal processing of açaí fruit (Euterpe oleracea Martius): Effect on pulp color and inactivation of peroxidase and polyphenol oxidase.Quality of mango nectar processed by high-pressure homogenization with optimized heat treatment.Are we there yet?The effect of high pressure homogenization on the activity of a commercial β-galactosidaseEffect of dynamic high pressure on technological properties of cashew tree gum (Anacardium occidentale L.).Modification of enzymes by use of high-pressure homogenizationApplication of time-intensity analysis in model system submitted to homogenizationEffect of high-pressure processing on characteristics of flexible packaging for foods and beverages
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P50
description
researcher ORCID ID = 0000-0001-7740-0449
@en
wetenschapper
@nl
name
Marcelo Cristianini
@ast
Marcelo Cristianini
@en
Marcelo Cristianini
@es
Marcelo Cristianini
@nl
type
label
Marcelo Cristianini
@ast
Marcelo Cristianini
@en
Marcelo Cristianini
@es
Marcelo Cristianini
@nl
prefLabel
Marcelo Cristianini
@ast
Marcelo Cristianini
@en
Marcelo Cristianini
@es
Marcelo Cristianini
@nl
P106
P1153
6506922562
P21
P31
P496
0000-0001-7740-0449