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INFLAMMATORY POTENTIAL OF HIGH-PROTEIN HYBRID YOGURT
Vol 3, 2024. -318998 -
Impact of replacing dairy protein with almond protein on the digestibility of Cream Cheese
Vol 3, 2024. -319322 -
EFFECT OF ALMOND PROTEIN ADDITION ON THE NUTRITIONAL PROFILE OF CREAM CHEESE
Vol 3, 2024. -319430
Publications in other proceedings
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SLACAN 2023
ACID GELATION OF HYBRID MIXTURES OF RECONSTITUTED MILK AND ALMOND PROTEIN
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SLACAN 2023
EFFECT OF AGE-RELATED GASTROINTESTINAL ALTERATIONS ON PROTEIN HYDROLYSIS DURING IN VITRO DIGESTION OF HIGH-PROTEIN YOGURT
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SLACAN 2023
Sensory profile of Cream Cheese and plant-based analogues: An approach through flash-profile, CATA and RATA
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SLACAN 2023
EVALUATION OF THE PASTING PROPERTIES AND TEXTURE ATTRIBUTES OF VEGETABLE FOOD INGREDIENTS
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CIPCA 2023
EFFECT OF HEAT TREATMENT ON SOLUBILITY AND PROTEIN INTERACTIONS OF MIXTURES OF DAIRY AND PEA PROTEINS
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