Tássia Batista Pessato

Author

Universidade Estadual de Campinas (UNICAMP)ORCID

Also Known As

T.B. Pessato, Tassia Batista PESSATO, Tassia Batista Pessato, Tássia B. Pessato, Tássia Batista Pessato

Publications

346

Citations

H-Index

Concepts

All Affiliations

Universidade Estadual de Campinas (UNICAMP)

About

Tássia Batista Pessato is an author at Universidade Estadual de Campinas (UNICAMP) specializing in food chemistry, biochemistry, and biomolecular engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	2	2	47
2	Natural Sciences	2	2	82
3	Health Sciences	1	1	22
4	Medicine	1	1	57
5	Allergy	1	1	57

Tássia Batista Pessato

Publications

339

Citations

H-Index

Page 1

	Year	Citations
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, Food Research International	2020	107
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, Journal of Functional Foods Food ChemistryProtein ChemistryBiochemistryWhey ProteinsCoffee Phenolic Compounds	2018	103
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, Food Research International Food ChemistryFood AllergyAllergyBiochemistryNatural Sciences	2016	57
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, International Immunopharmacology Food ChemistryWhey ProteinBiochemistryNatural SciencesProtein Engineering	2019	25
Physicochemical changes and bitterness of whey protein hydrolysates after transglutaminase cross-linking Natália Caldeira de Carvalho, Tássia Batista Pessato, Fernanda Negrão, LWT Food ChemistryWhey ProteinEngineeringBiochemistryTransglutaminase Cross-linking	2019	25
Physicochemical characteristics and antigenicity of whey protein hydrolysates obtained with and without pH control Natália C. de Carvalho, Tássia Batista Pessato, Luís Gustavo Romani Fernandes, International Dairy Journal Food ChemistryEngineeringBiochemistryPhysicochemical CharacteristicsBioanalysis	2017	22

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