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EFFECTS OF LYOPHILIZATION ON THE OXIDATION OF WHEY PROTEINS
Vol1, 2018 -95305 -
COMPARISON OF PROXIMATE COMPOSITION OF FROG LEG MEAT COOKED BY STEAMING, SOUS VIDE AND GRILLING
Vol1, 2018 -95329 -
CHARACTERIZATION OF THE EDIBLE INSECTS TENEBRIO MOLITOR AND ZOPHOBAS MORIO IN LARVAL STAGE
Vol1, 2018 -95362
Publications in other proceedings
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slaca-2017
COMPARISON BETWEEN THE METHODS OF ALKALINE EXTRACTION, ULTRASOUND-ASSISTED EXTRACTION AND MICROWAVE-ASSISTED EXTRACTION IN OBTAINING RICE BRAN PROTEIN
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slaca-2017
Assessing the potential of whey protein fibrils modified by pH changes and mechanical processes as emulsifiers
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slaca-2017
EFFECTS OF THERMAL TREATMENT ON THE OXIDATION OF WHEY PROTEINS
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slaca-2017
WHEY PROTEIN-EPIGALLOCATECHIN GALLATE COMPLEXES: THE EFFECT ON DIGESTIBILITY AND DIGESTS CHARACTERIZATION
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slaca-2017
EFFECT OF WHEY PROTEINS AND EPIGALLOCATECHIN GALLATE COMPLEXATION ON THE PROTEIN STRUCTURE AND ANTIOXIDANT ACTIVITY
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