Raphaela Araújo Mantovani

Publications

754

Citations

H-Index

2013

Active since

Affiliations

Universidade Estadual de Campinas (UNICAMP)(Current)

University of Minho

Raphaela Araújo Mantovani is an author at Universidade Estadual de Campinas (UNICAMP) specializing in biomolecular engineering, biochemistry, and food chemistry.

ORCID

Top concepts

BiochemistryBiomolecular EngineeringFood ChemistryFood EngineeringHealthMedicineBiophysicsEngineeringBiotechnologyProtein Folding

Publications per year

2013–2022

Publications

Assessing the potential of whey protein fibril as emulsifier

Raphaela Araújo Mantovani, Guilherme de Figueiredo Furtado, Flávia Maria Netto et al. · Journal of Food Engineering · 2017 · 120 citations

Structural and emulsifying properties of sodium caseinate and lactoferrin influenced by ultrasound process

Guilherme de Figueiredo Furtado, Raphaela Araújo Mantovani, Larissa Consoli et al. · Food Hydrocolloids · 2016 · 118 citations

Food Chemistry, Sodium Caseinate, Sonoelectrochemistry +8

Formation and pH-stability of whey protein fibrils in the presence of lecithin

Raphaela Araújo Mantovani, Juliana Fattori, Mariano Michelon et al. · Food Hydrocolloids · 2016 · 108 citations

Protein Chemistry, Biomanufacturing, Whey Protein +7

Stability and in vitro digestibility of emulsions containing lecithin and whey proteins

Raphaela Araújo Mantovani, Ângelo Luiz Fazani Cavallieri, Flávia Maria Netto et al. · Food & Function · 2013 · 79 citations · Full text

Food Colloid, Engineering, Emulsion +17

Effect of extraction temperature on rheological behavior and antioxidant capacity of flaxseed gum

Jorge M. Vieira, Raphaela Araújo Mantovani, Maria Filomena de Jesus Raposo et al. · Carbohydrate Polymers · 2019 · 60 citations · Full text

Food Chemistry, Biomanufacturing, Sfg Extract +14

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