-
How does dry-heating affect the foaming properties of whey proteins and soy proteins in mixed systems?
vol. 4, 2019 -115916 -
HOW ARE THE PROPERTIES OF INFANT FORMULAS AFFECTED BY THE PROTEIN SOURCE USED?
vol. 4, 2019 -115332 -
EFFECT OF HEAT TREATMENT ON STRUCTURE AND TECHNO-FUNCTIONALITIES OF BLACK CRICKETS PROTEIN ISOLATE
vol. 4, 2019 -116038 -
Tracking new functionalities of whey proteins: structural impact of dry heating treatments at alkaline conditions
vol. 4, 2019 -114550 -
Pilot-scale purification of milk proteins by association of membrane filtration techniques and preparative ion-exchange chromatography
vol. 4, 2019 -115788
Publications in other proceedings
-
SLACAN 2025
AQUAFABA DE GRÃO DE BICO: QUAL É O PAPEL DAS PROTEÍNAS EM SUAS PROPRIEDADES ESPUMANTES?
-
SLACAN 2025
EFEITO DA PROTEÓLISE NAS PROPRIEDADES EMULSIFICANTES DO GLÚTEN DE MILHO E DA ZEÍNA
-
SLACAN 2025
Effects of roasting on structural features of legume proteins
-
SLACAN 2025
EFEITO DE DIFERENTES INTENSIDADES DE TORRA NAS CARACTERÍSTICAS FISICO-QUÍMICAS E ESTRUTURAIS DE CONCENTRADOS PROTEICOS DE CASTANHA DE CAJU.
-
SLACAN 2025
EFFECT OF PHOSPHORYLATION ON THE STRUCTURE AND TECHNO-FUNCTIONALITIES OF PEA AND WHEY PROTEINS
Streamline your Scholarly Event
With nearly 200,000 papers published, Galoá empowers scholars to share and discover cutting-edge research through our streamlined and accessible academic publishing platform.
Learn more about our products:
