Cristiane Grella Miranda

Lentil protein: impact of different extraction methods on structural and functional properties

Cristiane Grella Miranda, Paula Speranza, Louise Emy Kurozawa et al. · Heliyon · 2022 · 59 citations · Full text

Bioactive evaluation and application of different formulations of the natural colorant curcumin (E100) in a hydrophilic matrix (yogurt)

Heloísa H. S. Almeida, Lillian Barros, João C.M. Barreira et al. · Food Chemistry · 2018 · 57 citations

Food Chemistry, Food Bioactive Compound, Nutraceutical Ingredient +5

Evaluation of the<i>in vivo</i>acute antiinflammatory response of curcumin-loaded nanoparticles

Mariana de Oliveira Almeida, Bruno Ambrósio da Rocha, Cristhian Rafael Lopes Francisco et al. · Food & Function · 2017 · 54 citations

Nanoparticles, Nanomedicine, Inflammation +13

Influence of ohmic heating on lentil protein structure and protein-pectin interactions

Cristiane Grella Miranda, Rui M. Rodrigues, Ricardo N. Pereira et al. · Innovative Food Science & Emerging Technologies · 2023 · 31 citations

Protein Chemistry, Biochemistry, Lentil Protein Structure +8

Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin

Cassia Galves, Giovanni Galli, Cristiane Grella Miranda et al. · Innovative Food Science & Emerging Technologies · 2021 · 30 citations

Food Colloid, Potato Protein, Engineering +8