Anais do Simpósio Latino Americano de Ciências de Alimentos Anais do Simpósio Latino Americano de Ciência dos Alimentos

ISSN: 2447-2840

Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas

Guilherme de Figueiredo Furtado

Also published on: slaca-2013, slaca-2015

Is this your profile? Do login to access your certificates

PHYSICAL STABILITY AND RHEOLOGICAL PROPERTIES OF PROTEIN-PROTEIN MULTILAYER O/W EMULSIONS
Process Engeineering and Emerging Technologies (ET)

Pierluigi Pirozzi ¹ ; Raphaela Araujo Mantovani ² ; Guilherme de Figueiredo Furtado ² ; Rosiane Lopes da Cunha ² ; Laura Piazza ³ ; Flavio Manenti ¹

¹ Polytechnic University of Milan ;

² University of Campinas ;

³ University of Milan

Emulsions

multilayer

Stability

-
70341
Assessing the potential of whey protein fibrils modified by pH changes and mechanical processes as emulsifiers
Process Engeineering and Emerging Technologies (ET)

Raphaela Araujo Mantovani ¹ ; Guilherme de Figueiredo Furtado ² ; Flavia Maria Netto ¹ ; Rosiane Lopes da Cunha ¹

¹ Universidade Estadual de Campinas ;

² Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas

Whey Protein

Self-assembly

Ultrasound

-
70705

Co-authors (6)

Publications in other proceedings