Search Results - "Stephani, Rodrigo"

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    Synergism Interactions of Plant-Based Proteins: Their Effect on Emulsifying Properties in Oil/Water-Type Model Emulsions.

    Authors: Lima, Raquel Reis Vieira, Maria Eduarda Martins Campos, Nathalia da Silva et al.

    Source: Applied Sciences (2076-3417); Sep2024, Vol. 14 Issue 17, p8086, 16p

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    Stability of milk proteins subjected to UHT treatments: challenges and future perspectives.

    Authors: de Souza, Alisson Borges Stephani, Rodrigo Tavares, Guilherme M.

    Source: Critical Reviews in Food Science & Nutrition. 2024, Vol. 64 Issue 33, p12352-12362. 11p.

    Subjects: Protein structure, Milk proteins, Chelating agents, Protein stability, Research personnel

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    Effect of maltodextrin and inulin addition on the dairy-based powders properties.

    Authors: Silva, Cleuber Raimundo Francisquini, Júlia d'Almeida Stephani, Rodrigo et al.

    Source: Drying Technology. 2024, Vol. 42 Issue 4, p612-621. 10p.

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    Technological aspects of lactose-hydrolyzed milk powder.

    Authors: Torres, Jansen Kelis Ferreira Stephani, Rodrigo Tavares, Guilherme M. et al.

    Source: Food Research International. Nov2017, Vol. 101, p45-53. 9p.

    Subjects: Dried milk, Lactose products, Hydrolysis, Enzymatic analysis, Adhesion, Crystallization, Raman spectroscopy

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    Microencapsulation by atomization of the mixture of phenolic extracts.

    Authors: Rocha, Juliana de Cássia Gomes de Barros, Frederico Augusto Ribeiro Perrone, Ítalo Tuler et al.

    Source: Powder Technology; Feb2019, Vol. 343, p317-325, 9p

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