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1
von Julia Maria Pires de Matos Vitral ; Igor Lima de Paula ; Paola Fazollo Lazzarini ; et al.
Dairy, Vol 6, Iss 5, p 55 (2025)
Schlagworte: doce de leite; microparticulation; microparticulated whey protein; texture; rheology; Maillard reaction; Dairy processing. Dairy products; SF250.5-275
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2
von Valéria M. Santos ; Júlia d’A. Francisquini ; Tatiana S. Lima ; et al.
Química Nova, Vol 48, Iss 4 (2025)
Schlagworte: milk powder; high pressure homogenization; free fat; crystallization of lactose; Chemistry; QD1-999
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3
von Gabriel de A. Farage ; Ítalo T. Perrone ; Rodrigo Stephani ; et al.
Química Nova, Vol 48, Iss 3 (2025)
Schlagworte: Chemistry; QD1-999
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4
von Casas Mesa, Natalia ; Pinto, Caroline Barroso dos Anjos ; Schwarzenbolz, Uwe ; et al.
ACS Food Science & Technology. 5(5):1807-1816
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5
von Igor L. de Paula ; Carolina N. Cunha ; Caroline B. A. Pinto ; et al.
Química Nova, Vol 48, Iss 3 (2024)
Schlagworte: HPLC; WPC; microparticulation; validation; denaturation protein; Chemistry; QD1-999
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6
von Caroline Barroso dos Anjos Pinto ; Carolina Neves Cunha ; Natalia Casas Mesa ; et al.
Química Nova, Vol 47, Iss 7 (2024)
Schlagworte: validation; sugars; methodology; chromatography; furfurals; Chemistry; QD1-999
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7
von Caroline Barroso dos Anjos Pinto ; Uwe Schwarzenbolz ; Thomas Henle ; et al.
Dairy, Vol 6, Iss 2, p 10 (2025)
Schlagworte: doce de leite; manufacturing; batch manufacturing; technologies; colloidal mill; Dairy processing. Dairy products; SF250.5-275
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8
von Júlia d’A. Francisquini ; Ramon Altivo ; Cristian C. M. Diaz ; et al.
Química Nova, Vol 47, Iss 1 (2024)
Schlagworte: vegetables; vegetarians; lactose intolerant; regulatory aspects; commercial samples.; Chemistry; QD1-999
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9
von Raquel Reis Lima ; Rodrigo Stephani ; Ítalo Tuler Perrone ; et al.
Food Chemistry Advances, Vol 3, Iss , Pp 100397- (2023)
Schlagworte: Emulsion; Solubility; Hydrophobicity; Modification of plant-based protein; Flexibility; Food processing and manufacture; TP368-456
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10
von Raquel Reis Lima ; Maria Eduarda Martins Vieira ; Nathalia da Silva Campos ; et al.
Applied Sciences, Vol 14, Iss 17, p 8086 (2024)
Schlagworte: protein mixtures; pea protein; lentil protein; fava bean protein; response surface; Technology; Engineering (General). Civil engineering (General); TA1-2040; Biology (General); QH301-705.5; Physics; QC1-999; Chemistry; QD1-999
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11
von Louise Bergamin Athayde de Souza ; Gabriel Gama Netto ; Karina Coelho Moreira da Silva ; et al.
Revista do Instituto de Latícinios Cândido Tostes, Vol 76, Iss 2, Pp 107-117 (2022)
Schlagworte: lácteos desidratados; gordura livre; molhabilidade; pós lácteos.; Dairy processing. Dairy products; SF250.5-275
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12
von Elisângela Ramieres Gomes ; Mariana Braga de Oliveira ; Paulo Henrique Fonseca da Silva ; et al.
Revista do Instituto de Latícinios Cândido Tostes, Vol 76, Iss 4, Pp 224-232 (2021)
Schlagworte: difração laser; fermentação; leite; mev; tamanho de partículas.; Dairy processing. Dairy products; SF250.5-275
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13
von Clara Takayama Arbach ; Izabel Almeida Alves ; Mairim Russo Serafini ; et al.
npj Science of Food, Vol 5, Iss 1, Pp 1-20 (2021)
Schlagworte: Nutrition. Foods and food supply; TX341-641; Food processing and manufacture; TP368-456
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14
von Natália Maria Germano Alves ; Elisângela Ramieres Gomes ; João Pablo Fortes Pereira ; et al.
Revista do Instituto de Latícinios Cândido Tostes, Vol 75, Iss 4, Pp 222-231 (2021)
Schlagworte: açúcares; arenosidade; reprocesso; diluente.; Dairy processing. Dairy products; SF250.5-275
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15
von Lucas Sales Queiroz ; Naaman Francisco Nogueira Silva ; Flemming Jessen ; et al.
Heliyon, Vol 9, Iss 4, Pp e14831- (2023)
Schlagworte: Edible insect; Insect protein; Techno-functionality; Protein extraction; Sustainability; Science (General); Q1-390; Social sciences (General); H1-99
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16
von Paulo Henrique de Melo Toledo ; João Pablo Fortes Pereira ; Ítalo Tuler Perrone ; et al.
Revista do Instituto de Latícinios Cândido Tostes, Vol 75, Iss 1, Pp 10-21 (2020)
Schlagworte: espectroscopia por energia dispersiva; mapeamento raman; microscopia eletrônica de varredura.; Dairy processing. Dairy products; SF250.5-275
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17
von Carolina Rodrigues Alves Guerra ; Sabrina Domingues Graça Assis Marinho ; Rodrigo Stephani ; et al.
Revista do Instituto de Latícinios Cândido Tostes, Vol 75, Iss 1, Pp 1-9 (2020)
Schlagworte: concentração; coproduto; reologia.; Dairy processing. Dairy products; SF250.5-275
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18
von Karina Coelho Moreira da Silva ; Gabriel Gama Netto ; Louise Bergamin Athayde de Souza ; et al.
Revista do Instituto de Latícinios Cândido Tostes, Vol 75, Iss 1, Pp 59-71 (2020)
Schlagworte: zero lactose; leite; produto lácteo; método analítico.; Dairy processing. Dairy products; SF250.5-275
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19
Production and characterization of powdered sheep dairy products with and without lactose hydrolysis
von dos Anjos Pinto, Caroline Barroso ; de Castro Dias, Biany Aparecida ; Perrone, Ítalo Tuler ; et al.
European Food Research and Technology. 251(8):2403-2414
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20
von Menezes, Paulo Vinicius Moreira da Costa ; Henrique, Isabela Ferreira ; Kajihara, Larissa Ayumi ; et al.
In Pesticide Biochemistry and Physiology May 2026 220
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21
von João Pablo F. Pereira ; Igor L. de Paula ; Rodrigo Stephani ; et al.
Química Nova, Vol 42, Iss 8, Pp 928-931 (2019)
Schlagworte: concentrated dairy products; particle size; characterization; Chemistry; QD1-999
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22
von de Paula, Igor L. ; Lazzarini, Paola F. ; Wolfschoon-Pombo, Alan F. ; et al.
In International Dairy Journal July 2026 178
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23
von de Paula, Igor L. ; Mesa, Natalia C. ; Wolfschoon-Pombo, Alan F. ; et al.
In International Dairy Journal July 2026 178
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24
von Valéria Maria dos Santos ; Elisângela Ramieres Gomes ; Virgínia Nardy Paiva ; et al.
Revista do Instituto de Latícinios Cândido Tostes, Vol 73, Iss 2, Pp 102-111 (2018)
Schlagworte: lactase; transição vítrea; secagem por pulverização; aglomeração; Dairy processing. Dairy products; SF250.5-275
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25
von Virgínia Nardy Paiva ; Elisângela Ramieres Gomes ; Valéria Maria dos Santos ; et al.
Revista do Instituto de Latícinios Cândido Tostes, Vol 73, Iss 2, Pp 91-101 (2018)
Schlagworte: intolerantes à lactose; produtos zero lactose; métodos para quantificar lactose; reação de Maillard; Dairy processing. Dairy products; SF250.5-275
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