Tássia Batista Pessato

Whey protein and phenolic compound complexation: Effects on antioxidant capacity before and after in vitro digestion

Francielli P.R. de Morais, Tássia Batista Pessato, Eliseu Rodrigues et al. · Food Research International · 2020 · 117 citations

Agriculture, Biochemistry, Food Science +17

Protein structure modification and allergenic properties of whey proteins upon interaction with tea and coffee phenolic compounds

Tássia Batista Pessato, Francielli P.R. de Morais, Natália C. de Carvalho et al. · Journal of Functional Foods · 2018 · 106 citations · Full text

Agriculture, Biochemistry, Food Science +17

Whey protein isolate hydrolysates obtained with free and immobilized Alcalase: Characterization and detection of residual allergens

Tássia Batista Pessato, Natália C. de Carvalho, Olga Luisa Tavano et al. · Food Research International · 2016 · 59 citations

Life Sciences, Biochemistry, Food Science +15

Physicochemical changes and bitterness of whey protein hydrolysates after transglutaminase cross-linking

Natália Caldeira de Carvalho, Tássia Batista Pessato, Fernanda Negrão et al. · LWT · 2019 · 26 citations

Life Sciences, Biochemistry, Food Science +12

Complexation of whey protein with caffeic acid or (−)-epigallocatechin-3-gallate as a strategy to induce oral tolerance to whey allergenic proteins

Tássia Batista Pessato, Natália C. de Carvalho, Daniella de Figueiredo et al. · International Immunopharmacology · 2019 · 25 citations · Full text

Agriculture, Food Science, Allergy +15