The impact of animal protein partial substitution on the technological functionality of hybrid yoghurt
Martinussi, Flávia dos Santos, Poloto, Gabriel, Navarini, Giulia, Marfil, Paulo Henrique Mariano, Parra Baptista, Débora, Gigante, Mirna Lúcia, Merheb‐Dini, Carolina
Published in International journal of dairy technology (01.08.2024)
Published in International journal of dairy technology (01.08.2024)
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Journal Article
Sensory profile of cream cheese and plant‐based analogues: an approach through flash‐profile, CATA and RATA tests
Silva, Kívea Kássia de Paiva e, Domingues Galli, Bruno, Alban, Michelle, Baptista, Débora Parra, Nabeshima, Elizabeth Harumi, Marfil, Paulo Henrique Mariano, Gigante, Mirna Lúcia
Published in International journal of food science & technology (25.09.2024)
Published in International journal of food science & technology (25.09.2024)
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Journal Article
Particle size characteristics of buriti oil microcapsules produced by gelatin-sodium alginate complex coacervation: Effect of stirring speed
Lemos, Yuri Pessoa, Mariano Marfil, Paulo Henrique, Nicoletti, Vânia Regina
Published in International journal of food properties (29.12.2017)
Published in International journal of food properties (29.12.2017)
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Journal Article
Hybrid high‐protein yogurt made with partial replacement of milk proteins by pea proteins
Silva, Túlio Henrique Batista, Baptista, Débora Parra, Silva, Kívea Kássia de Paiva e, Marfil, Paulo Henrique Mariano, Gigante, Mirna Lúcia
Published in International journal of food science & technology (12.09.2024)
Published in International journal of food science & technology (12.09.2024)
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Journal Article
Rheological Behavior of Biopolymer Suspensions
Published in Biopolymer Engineering in Food Processing
(2012)
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Book Chapter