Detalhe da pesquisa
1.
Non-linear properties and yielding of enzymatic milk gels.
Soft Matter;
19(20): 3562-3569, 2023 May 24.
Artigo
em Inglês
| MEDLINE
| ID: mdl-37158386
2.
Immunomodulation properties of multi-species fermented milks.
Food Microbiol;
53(Pt A): 60-9, 2016 Feb.
Artigo
em Inglês
| MEDLINE
| ID: mdl-26611170
3.
Casein Compared with Whey Proteins Affects the Organization of Dietary Fat during Digestion and Attenuates the Postprandial Triglyceride Response to a Mixed High-Fat Meal in Healthy, Overweight Men.
J Nutr;
145(12): 2657-64, 2015 Dec.
Artigo
em Inglês
| MEDLINE
| ID: mdl-26491119
4.
Ionic Strength Dependence of the Complex Coacervation between Lactoferrin and ß-Lactoglobulin.
Foods;
12(5)2023 Mar 01.
Artigo
em Inglês
| MEDLINE
| ID: mdl-36900563
5.
Mixed dairy and plant-based yogurt alternatives: Improving their physical and sensorial properties through formulation and lactic acid bacteria cocultures.
Curr Res Food Sci;
5: 665-676, 2022.
Artigo
em Inglês
| MEDLINE
| ID: mdl-35434647
6.
Heat treatment of milk protein concentrates affects enzymatic coagulation properties.
Food Res Int;
162(Pt A): 112030, 2022 12.
Artigo
em Inglês
| MEDLINE
| ID: mdl-36461250
7.
Aroma-retention capacities of functional whey protein aggregates: Study of a strawberry aroma in solutions and in fat-free yogurts.
Food Res Int;
136: 109491, 2020 10.
Artigo
em Inglês
| MEDLINE
| ID: mdl-32846572
8.
Influence of casein on the formation of whey protein microparticles obtained by dry heating at an alkaline pH.
Food Res Int;
122: 96-104, 2019 08.
Artigo
em Inglês
| MEDLINE
| ID: mdl-31229134
9.
Major Role of Voluminosity in the Compressibility and Sol-Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C.
Foods;
8(12)2019 Dec 06.
Artigo
em Inglês
| MEDLINE
| ID: mdl-31817715
10.
The surface properties of milk fat globules govern their interactions with the caseins: Role of homogenization and pH probed by AFM force spectroscopy.
Colloids Surf B Biointerfaces;
182: 110363, 2019 Oct 01.
Artigo
em Inglês
| MEDLINE
| ID: mdl-31344611
11.
Dry heating of whey proteins leads to formation of microspheres with useful functional properties.
Food Res Int;
113: 210-220, 2018 11.
Artigo
em Inglês
| MEDLINE
| ID: mdl-30195515
12.
Gastric Emptying and Dynamic In Vitro Digestion of Drinkable Yogurts: Effect of Viscosity and Composition.
Nutrients;
10(9)2018 Sep 14.
Artigo
em Inglês
| MEDLINE
| ID: mdl-30223532
13.
Acid gelation properties of heated skim milk as a result of enzymatically induced changes in the micelle/serum distribution of the whey protein/kappa-casein aggregates.
J Agric Food Chem;
55(26): 10986-93, 2007 Dec 26.
Artigo
em Inglês
| MEDLINE
| ID: mdl-18038987
14.
Limited enzymatic treatment of skim milk using chymosin affects the micelle/serum distribution of the heat-induced whey protein/kappa-casein aggregates.
J Agric Food Chem;
55(16): 6736-45, 2007 Aug 08.
Artigo
em Inglês
| MEDLINE
| ID: mdl-17658821
15.
Determination of exposed sulfhydryl groups in heated beta-lactoglobulin A using IAEDANS and mass spectrometry.
J Agric Food Chem;
55(17): 7107-13, 2007 Aug 22.
Artigo
em Inglês
| MEDLINE
| ID: mdl-17650000
16.
Dry heating of whey proteins.
Food Res Int;
100(Pt 2): 31-44, 2017 10.
Artigo
em Inglês
| MEDLINE
| ID: mdl-28888456
17.
Lipid droplets coated with milk fat globule membrane fragments: Microstructure and functional properties as a function of pH.
Food Res Int;
91: 26-37, 2017 01.
Artigo
em Inglês
| MEDLINE
| ID: mdl-28290324
18.
Acid and rennet gels exhibit strong differences in the kinetics of milk protein digestion and amino acid bioavailability.
Food Chem;
143: 1-8, 2014 Jan 15.
Artigo
em Inglês
| MEDLINE
| ID: mdl-24054204
19.
The heat treatment and the gelation are strong determinants of the kinetics of milk proteins digestion and of the peripheral availability of amino acids.
Food Chem;
136(3-4): 1203-12, 2013 Feb 15.
Artigo
em Inglês
| MEDLINE
| ID: mdl-23194515
20.
Nisin quantification by ELISA allows the modeling of its apparent diffusion coefficient in model cheeses.
J Agric Food Chem;
59(17): 9484-90, 2011 Sep 14.
Artigo
em Inglês
| MEDLINE
| ID: mdl-21770386