Profa. Dra. Hélia H. Sato

• CARVALHO, P. H.; KAWAGUTI, H. Y.; SOUZA, W. F. C.; SATO, H. H. Immobilization of Serratia plymuthica by ionic gelation and cross linking with transglutaminase for the conversion of sucrose to isomaltulose. Bioprocess and Biosystems Engineering (INTERNET), v. 2, p. 105995, 2021.

• CERESINO, E. B.; JOHANSSON, E.; SATO, H. H.; PLIVELIC, T.; HALL, S.; KUKTAITE, R. Morphological and structural heterogeneity of solid gliadin food foams modified with transglutaminase and food grade dispersants. Food Hydrocolloids, v.108, p. 105995, 2020.

• ANGELOTTI, J. A. F.; DIAS, F. F. G.; SATO, H. H.; FERNANDES, P.; NAKAJIMA, V. M.; MACEDO, J. A. Improvement of aglycone content in soy isoflavones extract by free and immobilized β-glucosidase and their effects in lipid accumulation. Applied Biochemistry and Biotechnology, v. June, p. 1-17, 2020.

• CERESINO, E. B.; KUKTAITE, R.; HEDENQVIST, MIKAEL S.; SATO, H. H.; JOHANSSON, E. Processing conditions and transglutaminase sources to -drive- the wheat gluten dough quality. Innovative Food Science & Emerging Technologies, v.65, p. 102439, 2020.

• CERESINO, E. B.; DE MELO, R. R.; KUKTAITE, R.; HEDENQVIST, M. S.; ZUCCHI, T. D.; JOHANSSON, E.; SATO, H. H. Transglutaminase from newly isolated Streptomyces sp. CBMAI 1617: Production optimization, characterization and evaluation in wheat protein and dough systems. Food Chemistry, v. 241, p. 403-410, 2018.

• DIAS. F. F.G.; BOGUSZ JUNIOR, S.; WANG, L. H.; AUGUSTO, F.; SATO, H. H. Acrylamide mitigation in French fries using native L-asparaginase from Aspergillus oryzae CCT 3940. LWT- Food Science and Technology, v. 76, p. 222-229, 2017.

• DE CASTRO, R. J. S.; SATO, H. H. Biologically active peptides: Processes for their generation, purification and identification and applications as natural additives in the food and pharmaceutical industries. Food Research International, v. 74, p. 185-198, 2015.

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Auxílio à Pesquisa

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