Rosiane Lopes da Cunha | ICBC 2022 | Galoá Proceedings

State University of Campinas (UNICAMP)

Rosiane Lopes da Cunha

Also published on: ICBC 2024

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Technological aspects of bread affecting protein structure and digestibility
Ana Elisa Ramos Magalhães ¹
Caroline Joy Steel ¹
Rosiane Lopes da Cunha ¹
¹ Universidade Estadual de Campinas
Vol 2, 2022 -
155324

Food formulation and processing (PF)

Pôster
Effect of ultrasound on the processing of oleoresin emulsions from Capsicum peppers and saponins
Ana Carolina de Aguiar ¹
Rosiane Lopes da Cunha ¹
¹ Universidade Estadual de Campinas
Vol 2, 2022 -
153856

Food formulation and processing (PF)

Oral
DEVELOPMENT OF HIGH INTERNAL PHASE EMULSION STABILIZED BY SODIUM CASEINATE-QUERCETIN COMPLEXES
Matheus Augusto Silva Santos ¹
Paula Kiyomi Okuro ¹
Rosiane Lopes da Cunha ¹
¹ Universidade Estadual de Campinas
Vol 2, 2022 -
155164

Food formulation and processing (PF)

Pôster

Co-authors (5)

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