Danilo C. Vidotto

High internal phase emulsions stabilized by the lentil protein isolate (Lens culinaris)

Andrêssa Maria Medeiros Theóphilo Galvão, Eliana Marcela Vélez‐Erazo, Graziele G. Bovi et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2022 · 38 citations · Full text

Agriculture, Biochemistry, Food Science +11

Binding of carotenoids to milk proteins: Why and how

Raphaela Araújo Mantovani, Mariana L. Rasera, Danilo C. Vidotto et al. · Trends in Food Science & Technology · 2021 · 35 citations

Agriculture, Biochemistry, Food Science +10

High-pressure microfluidization of whey proteins: Impact on protein structure and ability to bind and protect lutein

Danilo C. Vidotto, Raphaela Araújo Mantovani, Guilherme M. Tavares · Food Chemistry · 2022 · 30 citations · Full text

Agriculture, Dairy Science, Food Science +15

Does protein deamidation enhance rice protein concentrate’s ability to produce and stabilize high internal phase emulsions?

Danilo C. Vidotto, Andrêssa Maria Medeiros Theóphilo Galvão, Guilherme M. Tavares et al. · Food Research International · 2024 · 22 citations

Agriculture, Food Science, Nutrition +12

Impact of Dry Heating in an Alkaline Environment on the Structure and Foaming Properties of Whey Proteins

Danilo C. Vidotto, Guilherme M. Tavares · Food and Bioprocess Technology · 2020 · 16 citations · Full text

Agriculture, Food Science, Materials Science +17