Search Results - "Stephani, Rodrigo"

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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Use of Microparticulated Whey Protein in Production of Doce de Leite.

Authors: Vitral, Julia Maria Pires de Matos de Paula, Igor Lima Lazzarini, Paola Fazollo et al.

Source: Dairy. Oct2025, Vol. 6 Issue 5, p55. 13p.

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.

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.

Production and characterization of powdered sheep dairy products with and without lactose hydrolysis.

Authors: dos Anjos Pinto, Caroline Barroso de Castro Dias, Biany Aparecida Perrone, Ítalo Tuler et al.

Source: European Food Research & Technology. Aug2025, Vol. 251 Issue 8, p2403-2414. 12p.

Subjects: Sheep milk, Lactose, Dried milk, Maltodextrin, Hydroxymethylfurfural, Food industry

Doce de Leite Production: An Overview of the Different Industrial Production Technologies.

Authors: Pinto, Caroline Barroso dos Anjos Schwarzenbolz, Uwe Henle, Thomas et al.

Source: Dairy. Apr2025, Vol. 6 Issue 2, p10. 16p.

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Effect of sucrose content added to milk on the composition, yield, viscosity, color, and Maillard reaction chemical markers of dulce de leche.

Authors: Celestino, Jaqueline de Almeida Sad, Maria Esther Silva, Monisa Gouvêa et al.

Source: European Food Research & Technology. May2024, Vol. 250 Issue 5, p1529-1536. 8p.

The effect of transglutaminase on the characterization of lactose-free skimmed milk powder.

Authors: Francisquini, Júlia d'Almeida Cunha, Carolina Neves Diaz, Cristian Camilo Medina et al.

Source: European Food Research & Technology. May2024, Vol. 250 Issue 5, p1417-1431. 15p.

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Sorbate addition in Dulce de Leche: pH and thermal effect determinate by RP-HPLC.

Authors: dos Anjos Pinto, Caroline Barroso Cunha, Carolina Neves de Carvalho da Costa, Juliana et al.

Source: European Food Research & Technology. Mar2024, Vol. 250 Issue 3, p763-770. 8p.