Cream cheese made with exopolysaccharide-producing Lactococcus lactis: Impact of strain and curd homogenization pressure on texture and syneresis
Surber, Georg, Spiegel, Thomas, Dang, Bich Phuong, Wolfschoon Pombo, Alan, Rohm, Harald, Jaros, Doris
Published in Journal of food engineering (01.11.2021)
Published in Journal of food engineering (01.11.2021)
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Journal Article
Buffer Capacity of Microfiltered Skim Milk Concentrates
Wolfschoon‐Pombo, Alan F., Böttger, Daphne, Lösche, Klaus
Published in Chemie ingenieur technik (01.04.2012)
Published in Chemie ingenieur technik (01.04.2012)
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Journal Article
Pufferkapazität mikrofiltrierter Magermilchkonzentrate
Wolfschoon-Pombo, Alan F., Böttger, Daphne, Lösche, Klaus
Published in Chemie ingenieur technik (01.04.2012)
Published in Chemie ingenieur technik (01.04.2012)
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Journal Article
Forced syneresis determination results from commercial cream cheese samples
Wolfschoon-Pombo, Alan F., Dang, Bich Phuong, Chiriboga Chiriboga, Bernardo
Published in International dairy journal (01.10.2018)
Published in International dairy journal (01.10.2018)
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Journal Article
Micellar calcium in acid curd cheese with different pH values, fat and protein levels
Wolfschoon-Pombo, Alan F., Andlinger, David J.
Published in International dairy journal (01.09.2013)
Published in International dairy journal (01.09.2013)
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Journal Article
Sorbate addition in Dulce de Leche: pH and thermal effect determinate by RP-HPLC
dos Anjos Pinto, Caroline Barroso, Cunha, Carolina Neves, de Carvalho da Costa, Juliana, Wolfschoon-Pombo, Alan, Perrone, Ítalo Tuler, Stephani, Rodrigo
Published in European food research & technology (01.03.2024)
Published in European food research & technology (01.03.2024)
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Journal Article
Effect of sugar reduction and addition of corn fibre and polydextrose on pore size and syneresis of yoghurt
Gomes, Elisângela Ramieres, Carneiro, Lauren Carvalho Montalvão, Stephani, Rodrigo, Carvalho, Antônio Fernandes de, Renhe, Isis Rodrigues Toledo, Wolfschoon-Pombo, Alan F., Perrone, Ítalo Tuler
Published in International dairy journal (01.06.2022)
Published in International dairy journal (01.06.2022)
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Journal Article
The applicability of microparticulated whey protein as an ingredient in different types of foods and its functionalities: a current patent review
de Paula, Igor Lima, Mesa, Natalia Casas, Contim, Larissa Teixeira, Ferreira, Rafaela Gonçalves, Pombo, Alan F. Wolfschoon, de Carvalho da Costa, Juliana, Perrone, Ítalo Tuler, Stephani, Rodrigo
Published in European food research & technology (01.02.2024)
Published in European food research & technology (01.02.2024)
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Journal Article
Pufferkapazität mikrofiltrierter Magermilchkonzentrate
Wolfschoon‐Pombo, Alan F., Böttger, Daphne, Lösche, Klaus
Published in Chemie ingenieur technik (01.04.2012)
Published in Chemie ingenieur technik (01.04.2012)
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Journal Article