Machado, Mariana Teixeira da Costa

Sequential hydrolysis of spent brewer’s yeast improved its physico-chemical characteristics and antioxidant properties: A strategy to transform waste into added-value biomolecules

Marson, G. V., Machado, M. T. D. C., de Castro, R. J. S., & Hubinger, M. D. (2019) · Process Biochemistry

Protein Hydrolysis and Bioactive PeptidesEnzyme Production and Characterization

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Maillard conjugates from spent brewer’s yeast by-product as an innovative encapsulating material

Marson, G. V., Saturno, R. P., Comunian, T. A., Consoli, L., Machado, M. T. D. C., & Hubinger, M. D. (2020) · Food Research International

Microencapsulation and Drying ProcessesProteins in Food Systems

Cited by 48