Search Results - "Ozorio, Luisa"

Pea and rice proteins with gellan gum and monovalent salts for the development of plant-based gels for food applications by Ozorio, Luísa, Corradi, Ana Paula, Perrechil, Fabiana

“…•Pea and rice proteins were mixed with gellan gum and formed self-supported gels.•KCl induced protein and polysaccharide interactions forming a bicontinuous…”
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The Influence of Peptidases in Intestinal Brush Border Membranes on the Absorption of Oligopeptides from Whey Protein Hydrolysate: An Ex Vivo Study Using an Ussing Chamber by Ozorio, Luísa, Mellinger-Silva, Caroline, Cabral, Lourdes M. C., Jardin, Julien, Boudry, Gaelle, Dupont, Didier

“…For many years, it was believed that only amino acids, dipeptides, and tripeptides could be absorbed and thus reach the bloodstream. Nowadays, the…”
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Enzyme inactivation and drying technologies influencing the vasorelaxant activity of a whey protein hydrolysate in semi-pilot scale by Ozorio, Luísa, Pereira, Nariana R., da Silva-Santos, José E., Brígida, Ana I.S., Mellinger-Silva, Caroline, Cabral, Lourdes M.C.

“…A vasorelaxant whey hydrolysate at semi-pilot scale was generated, assessing the influence between two different enzyme inactivation conditions (pH and…”
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Gastrointestinal digestion enhances the endothelium-dependent vasodilation of a whey hydrolysate in rat aortic rings by Ozorio, Luísa, Matsubara, Natália Kimie, da Silva-Santos, José Eduardo, Henry, Gwenaële, Le Gouar, Yann, Jardin, Julien, Mellinger-Silva, Caroline, Cabral, Lourdes M.C., Dupont, Didier

“…[Display omitted] •198 peptides were generated during the digestion of the whey hydrolysate developed.•The vasorelaxant potential of the whey peptides was…”
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Whey hydrolysate-based ingredient with dual functionality: From production to consumer's evaluation by Ozorio, Luisa, Silva, Luciano P., Prates, Maura V., Bloch, Carlos, Takeiti, Cristina Y., Gomes, Danillo Macêdo, da Silva-Santos, José Eduardo, Deliza, Rosires, Brígida, Ana Iraidy S., Furtado, Angela, Mellinger-Silva, Caroline, Cabral, Lourdes M.C.

“…The aim of the present study concerns the development, characterization and sensory evaluation of a dual-functional whey hydrolysate. Four concentrations of…”
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