K. Chaves

发表

Prato cheese as suitable carrier for Lactobacillus acidophilus La5 and Bifidobacterium Bb12

K. Chaves, M. L. Gigante, K. S. Chaves, 2016 .

Effect of microencapsulation of Lactobacillus acidophilus LA-5 on physicochemical, sensory and microbiological characteristics of stirred probiotic yoghurt

K. Chaves, M. L. Gigante, C. Grosso, 2014 .

Viability of Lactobacillus acidophilus La5 in pectin–whey protein microparticles during exposure to simulated gastrointestinal conditions

K. Chaves, M. L. Gigante, C. Grosso, 2013 .

Production and characterization of microparticles containing pectin and whey proteins

K. Chaves, M. L. Gigante, C. Grosso, 2012 .

High protein microparticles produced by ionic gelation containing Lactobacillus acidophilus for feeding pacu larvae

K. Chaves, M. L. Gigante, M. C. Portella, 2014 .

Effectiveness of different methodologies for the selective enumeration of Lactobacillus acidophilus La5 from yoghurt and Prato cheese

K. Chaves, M. L. Gigante, M. C. E. Ribeiro, 2015 .

Smart Biopolymers in Food Industry

K. Chaves, Ricardo Stefani, P. B. Pertuzatti, 2016 .

Development and Evaluation of a Smart Packaging for the Monitoring of Ricotta Cheese Spoilage

K. Chaves, Ricardo Stefani, Lidyane Mendes Bento, 2015 .

Microencapsulation of Lactobacillus acidophilus La-5 by spray-drying using sweet whey and skim milk as encapsulating materials.

K. Chaves, M. L. Gigante, C. Grosso, 2014, Journal of dairy science.