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Effect of freezing rates on α-amylase enzymatic susceptibility, in vitro digestibility, and technological properties of starch microparticles.
Almeida RLJ, Santos NC, Morais JRF, de Almeida Mota MM, da Silva Eduardo R, Muniz CES, de Assis Cavalcante J, da Costa GA, de Almeida Silva R, de Oliveira BF, da Silva Negreiros JK, da Silva PB, Albuquerque JC, de Figueiredo MJ, Lima SER. Almeida RLJ, et al. Among authors: morais jrf. Food Chem. 2024 Sep 30;453:139688. doi: 10.1016/j.foodchem.2024.139688. Epub 2024 May 15. Food Chem. 2024. PMID: 38761722
Dual modification of starch: Synergistic effects of ozonation and pulsed electric fields on structural, rheological, and functional attributes.
Almeida RLJ, Santos NC, de Brito ACO, Leite ACN, Morais JRF, de Oliveira BF, da Silva PB, da Silva YTF, da Silva Freitas RV, do Bonfim KS, de Sousa ABB, de Figueiredo MJ, da Costa GA, de Assis Cavalcante J, Dos Santos Pereira T. Almeida RLJ, et al. Among authors: morais jrf. Food Chem. 2025 Feb 1;464(Pt 2):141718. doi: 10.1016/j.foodchem.2024.141718. Epub 2024 Oct 19. Food Chem. 2025. PMID: 39447264