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 · 107 citations

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 · 103 citations · Full text

Food Chemistry, Protein Chemistry, Biochemistry +5

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 · 57 citations

Food Chemistry, Food Allergy, Allergy +14

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

Food Chemistry, Whey Protein, Biochemistry +5

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 · 25 citations

Food Chemistry, Whey Protein, Engineering +7