Priscilla Barbosa André | SLACAN 2025 | Galoá Proceedings

Department of Food Engineering and Technology, School of Food Engineering, University of Campinas

Priscilla Barbosa André

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HIGH-PRESSURE HOMOGENIZATION AND pH-SHIFTING MODULATE THE TECHNO-FUNCTIONAL PROPERTIES OF LUPIN PROTEIN ISOLATE (Lupinus albus)
ANDRÉ, Priscilla Barbosa ¹
GIANASI, Felipe ²
CRISTIANINI, Marcelo ¹
¹ Department of Food Engineering and Technology, School of Food Engineering, University of Campinas
² Departamento de Ciência de Alimentos e Nutrição, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas
Vol.2, 2025 -
332796

Ingeniería de procesos y tecnologías emergentes

Póster
HIGH-PRESSURE HOMOGENIZATION COMBINED WITH pH-SHIFTING: STRUCTURAL MODULATION OF LUPIN PROTEIN ISOLATE (Lupinus albus)
ANDRÉ, Priscilla Barbosa ¹
GIANASI, Felipe ²
BERNARDES, Leandro Vinicius ³
TAVARES, Guilherme Miranda ³
CRISTIANINI, Marcelo ¹
¹ Department of Food Engineering and Technology, School of Food Engineering, University of Campinas
² Departamento de Ciência de Alimentos e Nutrição, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas
³ Department of Food Science and Nutrition, School of Food Engineering, University of Campinas
Vol.2, 2025 -
332794

Ingeniería de procesos y tecnologías emergentes

Póster

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