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Effect of commercial konjac glucomannan and konjac flours on textural, rheological and microstructural properties of low fat processed cheese

Food hydrocolloids, 2016-10, Vol.60, p.308-316

2016

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Aprimorando o conhecimento em uma linha de produção de alimentos industrializados por meio da análise de valor

GEPROS : Gestão da Produção, Operações e Sistemas, 2019-03, Vol.14 (1), p.114

2019

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Colloidal stability of Camembert and Cheddar cheese feeds in the absence of emulsifying salts

International dairy journal, 2023-08, Vol.143, p.105678, Article 105678

2023

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Cheese powders as emulsifier in mayonnaise

Food science & technology, 2021-11, Vol.151, p.112188, Article 112188

2021

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Casein‐Based Powders: Characteristics and Rehydration Properties

Comprehensive reviews in food science and food safety, 2018-01, Vol.17 (1), p.240-254

2018

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Reconstitution behavior of cheese powders: Effects of cheese age and dairy ingredients on wettability, dispersibility and total rehydration

Journal of food engineering, 2020-04, Vol.270, p.109763, Article 109763

2020

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The influence of raw material, added emulsifying salt and spray drying on cheese powder structure and hydration properties

International dairy journal, 2017-11, Vol.74, p.27-38

2017

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Physical and functional properties of cheese powders affected by sweet whey powder addition before or after spray drying

Powder technology, 2018-01, Vol.323, p.139-148

2018

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Cheese feed to powder: Effects of cheese age, added dairy ingredients and spray drying temperature on properties of cheese powders

Journal of food engineering, 2018-11, Vol.237, p.215-225

2018

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Effect of commercial grape extracts on the cheese-making properties of milk

Journal of dairy science, 2015-03, Vol.98 (3), p.1552-1562

2015

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Towards the manufacture of camembert cheese powder: Characteristics of cheese feeds without emulsifying salts

Food science & technology, 2020-06, Vol.127, p.109412, Article 109412

2020

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Effects of homogenization and pH adjustment of cheese feed without emulsifying salt on the physical properties of high fat cheese powder

Powder technology, 2021-01, Vol.378, p.227-236

2021

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Effects of different dairy ingredients on the rheological behaviour and stability of hot cheese emulsions

International dairy journal, 2017-08, Vol.71, p.35-42

2017

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Infant milk formulae processing: Effect of wet-mix total solids and heat treatment temperature on rheological, emulsifying and nutritional properties

Journal of food engineering, 2021-02, Vol.290, p.110194, Article 110194

2021

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Effect of cheese maturation on physical stability, flow properties and microstructure of oil-in-water emulsions stabilised with cheese powders

International dairy journal, 2020-04, Vol.103, p.104630, Article 104630

2020

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Physical, microbiological and rheological properties of probiotic yogurt supplemented with grape extract

Journal of food science and technology, 2017-05, Vol.54 (6), p.1608-1615

2017

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Chemical and physical characterization of Konjac glucomannan-based powders by FTIR and 13C MAS NMR

Powder technology, 2020-02, Vol.361, p.610-616

2020

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Cheese powder as emulsifier in oil-in-water (O/W) emulsions: Effect of powder concentration and added emulsifying salt during cheese powder manufacture

Food science & technology, 2019-04, Vol.103, p.266-270

2019

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Impact of wet-mix total solids content and heat treatment on physicochemical and techno-functional properties of infant milk formula powders

Powder technology, 2021-09, Vol.390, p.473-481

2021

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Okara residue as source of antioxidants against lipid oxidation in milk enriched with omega-3 and bioavailability of bioactive compounds after in vitro gastrointestinal digestion

Journal of food science and technology, 2018-04, Vol.55 (4), p.1518-1524

2018

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Effects of blackberries (Rupus sp.; cv. Xavante) processing on its physicochemical properties, phenolic contents and antioxidant activity

Journal of food science and technology, 2018-11, Vol.55 (11), p.4642-4649

2018

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Multiphasic and mixture lactic acid bacteria screening approach for the removal of antinutrients and off-flavors present in a pea, oat and potato blend

Food research international, 2024-12, Vol.197, p.115200, Article 115200

2024

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Effects of storage time and temperature on lipid oxidation of egg powders enriched with natural antioxidants

Food chemistry, 2017-08, Vol.228, p.463-468

2017

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Colloidal Stability of Camembert and Cheddar Cheese Feeds in the Absence of Emulsifying Salts

SSRN Electronic Journal, 2023

2023

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Contamination of equipment and surfaces in the operating room anesthesia workspace: a cross-sectional study

São Paulo medical journal, 2024-01, Vol.142 (4), p.e2023177-e2023177

2024

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Effect of commercial konjac glucomannan and konjac flours on textural, rheological and microstructural properties of low fat processed cheese

Aprimorando o conhecimento em uma linha de produção de alimentos industrializados por meio da análise de valor

Colloidal stability of Camembert and Cheddar cheese feeds in the absence of emulsifying salts

Cheese powders as emulsifier in mayonnaise

Casein‐Based Powders: Characteristics and Rehydration Properties

Reconstitution behavior of cheese powders: Effects of cheese age and dairy ingredients on wettability, dispersibility and total rehydration

The influence of raw material, added emulsifying salt and spray drying on cheese powder structure and hydration properties

Physical and functional properties of cheese powders affected by sweet whey powder addition before or after spray drying

Cheese feed to powder: Effects of cheese age, added dairy ingredients and spray drying temperature on properties of cheese powders

Effect of commercial grape extracts on the cheese-making properties of milk

Towards the manufacture of camembert cheese powder: Characteristics of cheese feeds without emulsifying salts

Effects of homogenization and pH adjustment of cheese feed without emulsifying salt on the physical properties of high fat cheese powder

Effects of different dairy ingredients on the rheological behaviour and stability of hot cheese emulsions

Infant milk formulae processing: Effect of wet-mix total solids and heat treatment temperature on rheological, emulsifying and nutritional properties

Effect of cheese maturation on physical stability, flow properties and microstructure of oil-in-water emulsions stabilised with cheese powders

Physical, microbiological and rheological properties of probiotic yogurt supplemented with grape extract

Chemical and physical characterization of Konjac glucomannan-based powders by FTIR and 13C MAS NMR

Cheese powder as emulsifier in oil-in-water (O/W) emulsions: Effect of powder concentration and added emulsifying salt during cheese powder manufacture

Impact of wet-mix total solids content and heat treatment on physicochemical and techno-functional properties of infant milk formula powders

Okara residue as source of antioxidants against lipid oxidation in milk enriched with omega-3 and bioavailability of bioactive compounds after in vitro gastrointestinal digestion

Effects of blackberries (Rupus sp.; cv. Xavante) processing on its physicochemical properties, phenolic contents and antioxidant activity

Multiphasic and mixture lactic acid bacteria screening approach for the removal of antinutrients and off-flavors present in a pea, oat and potato blend

Effects of storage time and temperature on lipid oxidation of egg powders enriched with natural antioxidants

Colloidal Stability of Camembert and Cheddar Cheese Feeds in the Absence of Emulsifying Salts

Contamination of equipment and surfaces in the operating room anesthesia workspace: a cross-sectional study

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