Publications Prof. Helia Sato | Laboratory of Food Biochemistry

Authors: DE SOUZA, WFC, SANTOS, KLO, RODRIGUES, PR, VIEIRA, RP, DE CASTRO, RJS, SATO HH

Article:Incorporation and influence of natural gums in an alginate matrix forSerratia plymuthicaimmobilization and isomaltulose production.

Journal: Food Research International, p. 112050, 2022.

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Authors: DE SOUZA, WFC, DE CASTRO, RJS, SATO, HH

Article: Sequential optimization strategy for the immobilization of Erwinia sp. D12 cells and the production of isomaltulose with high stability and prebiotic potential.

Journal: Bioprocess and Biosystems Engineering, 2022.

Authors: DE SOUZA, WFC, ALMEIDA, FLC, DE CASTRO, RJS, SATO, HH

Article: Isomaltulose: From origin to application and its beneficial properties – A bibliometric approach.

Journal: Food Research International, v. 155, p. 111061, 2022.

Authors: DE SOUZA, WFC, ALMEIDA, FLC, DE MELO, AM, SOARES ASP, FORTE, MBS, DE CASTRO, RJS, SATO, HH

Article: Immobilization Techniques on Bioprocesses: Current Applications Regarding Enzymes, Microorganisms, and Essential Oils.

Journal: Food and Bioprocess Technology, 2022.

Authors: DE SOUZA, WFC, PEREIRA, I., LUCENA, FA, MARTINS, LP, FURTADO, RF, DE CASTRO, RJS, SATO, HH

Article: A new system of Erwinia sp. D12 cells immobilized in a matrix of alginate and algaroba gum (Prosopis juliflora): An efficient way to improve isomaltulose production.

Journal: Process Biochemistry, v. 114, p. 52-58, 2022.

Authors : DE SOUZA, WFC, LUCENA, FA, SILVA, KG, MARTINS, LP, DE CASTRO, RJS, SATO, HH

Article: Influence of edible coatings composed of alginate, galactomannans, cashew gum, and gelatin on the shelf-life of grape cultivar 'Italia': Physicochemical and bioactive properties.

Journal: LWT - Food Science and Technology, v. 152, 112315, 2021.

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Authors: DA CUNHA, MC, AGUILAR, JGS, SANTA, LINDO, SMDRO, DE CASTRO, RJS, SATO, HH

Article: L-asparaginase from Aspergillus oryzae spp.: effects of production process and biochemical parameters.

Journal: Preparative Biochemistry & Biotechnology, v. 51, 2021

Authors: CERESINO, EB; JOHANSSON, E; SATO, HH; PLIVELIC, TS; HALL, SA; BEZ, J; KUKTAITE R.

Article: Lupin protein isolate structure diversity in frozen-cast foams: effects of transglutaminases and edible fats.

Journal: Molecules, 2021.

Authors: CARVALHO, PH; KAWAGUTI, HY; DE SOUZA, WFC; SATO, HH.

Article: Immobilization of Serratia plymuthica by ionic gelation and cross-linking with transglutaminase for the conversion of sucrose into isomaltulose.

Journal: Bioprocess and Biosystems Engineering, 2021.

Authors: CERESINO, EB; KUKTAITE, R .; HEDENQVIST, MS; SATO, HH; JOHANSSON, E.

Article: Processing conditions and transglutaminase sources to "drive" the wheat gluten dough quality.

Journal: Innovative Food Science & Emerging Technologies, v. 65, p. 102439, 2020.

Authors: RODRIGUES, FJ; CEDRAN, MF; BICAS, JL; SATO, HH

Article: Encapsulated probiotic cells: Relevant techniques, natural sources as encapsulating materials and food applications - A narrative review.

Journal: Food Research International, Vol. 137, p. 109682, 2020.

Authors: CERESINO, EB; JOHANSSON, E .; SATO, HH; PLIVELIC, T .; HALLS.; KUKTAITE, R.

Article: Morphological and structural heterogeneity of solid gliadin food foams modified with transglutaminase and food grade dispersants.

Journal: Food Hydrocolloids, v. 108, p. 105995, 2020.

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Authors: ANGELOTTI, JAF; DIAS, FFG; SATO, HH; FERNANDES, P.; NAKAJIMA, VM; MACEDO, JA

Article: Improvement of soy isoflavones in aglycone extract content by free and immobilized B-glucosidase and Their Effects in lipid accumulation.

Journal: Applied Biochemistry and Biotechnology, p. 1-17, 2020.

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Laboratory of Food Biochemistry