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13 results on '"Francisco Nogueira"'

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2. High-intensity ultrasound treatment on casein: Pea mixed systems: Effect on gelling properties

3. Pereskia aculeata Miller as a Novel Food Source:A Review

4. Colloidal and Acid Gelling Properties of Mixed Milk and Pea Protein Suspensions

5. Milk quality, production process and physicochemical characteristics of Porungo, an artisanal cheese from the state of Sao Paulo, Brazil

6. Interactions between caseins and food-derived bioactive molecules:A Review

7. Casein-based hydrogels: A mini-review

8. Combined effect of transglutaminase and sodium citrate on the microstructure and rheological properties of acid milk gel

9. Micelas de caseína: dos monômeros à estrutura supramolecular

10. Use of a crosslinked casein micelle hydrogel as a carrier for jaboticaba (Myrciaria cauliflora) extract

11. Stability of casein micelles cross-linked with genipin: A physicochemical study as a function of pH

12. AFM study of casein micelles cross-linked by genipin: effects of acid pH and citrate

13. pH-induced demineralization of casein micelles modifies their physico-chemical and foaming properties

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