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Cavallieri, Ângelo Luiz Fazani
23  results:
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1

Caracterização reológica de ovos rhea (Rhea americana) subm..:

Cervi, Renato Clini ; Andrade, Maria Auxiliadora ; Cavallieri, Ângelo Luiz Fazani..
Ciência Animal Brasileira.  23 (2022)  - p. , 2022
Link: https://doi.org/10.1590/..
 
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2

Rheological characterization of rhea (Rhea americana) eggs ..:

Cervi, Renato Clini ; Andrade, Maria Auxiliadora ; Cavallieri, Ângelo Luiz Fazani..
Ciência Animal Brasileira.  23 (2022)  - p. , 2022
Link: https://doi.org/10.1590/..
 
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3

Colloidal and Acid Gelling Properties of Mixed Milk and Pea..:

Oliveira, Isabelle Carolina ; de Paula Ferreira, Iuri Emmanuel ; Casanova, Federico...
Foods.  11 (2022)  10 - p. 1383 , 2022
Link: https://doi.org/10.3390/..
 
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4

Electrostatic Interaction between Soy Proteins and Pectin i..:

Albano, Kivia M. ; Cavallieri, Ângelo Luiz Fazani ; Nicoletti, Vânia R.
Food Biophysics.  15 (2020)  3 - p. 297-312 , 2020
Link: https://doi.org/10.1007/..
 
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5

Electrostatic interaction between proteins and polysacchari..:

Albano, Kivia Mislaine ; Cavallieri, Ângelo Luiz Fazani ; Nicoletti, Vânia Regina
Food Reviews International.  35 (2018)  1 - p. 54-89 , 2018
Link: https://doi.org/10.1080/..
 
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6

Gelation of oil-in-water emulsions stabilized by whey prote..:

Mantovani, Raphaela Araujo ; Cavallieri, Ângelo Luiz Fazani ; Cunha, Rosiane Lopes
Journal of Food Engineering.  175 (2016)  - p. 108-116 , 2016
Link: https://doi.org/10.1016/..
 
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7

Stability and in vitro digestibility of emulsions containin..:

Mantovani, Raphaela Araujo ; Cavallieri, Ângelo Luiz Fazani ; Netto, Flavia Maria.
Food & Function.  4 (2013)  9 - p. 1322 , 2013
Link: https://doi.org/10.1039/..
 
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8

The influence of gelation rate on the physical properties/s..:

Pires Vilela, Joice Aline ; Cavallieri, Ângelo Luiz Fazani ; Lopes da Cunha, Rosiane
Food Hydrocolloids.  25 (2011)  7 - p. 1710-1718 , 2011
Link: https://doi.org/10.1016/..
 
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9

Cold-set whey protein–flaxseed gum gels induced by mono or ..:

Kuhn, Kátia Regina ; Cavallieri, Ângelo Luiz Fazani ; da Cunha, Rosiane Lopes
Food Hydrocolloids.  25 (2011)  5 - p. 1302-1310 , 2011
Link: https://doi.org/10.1016/..
 
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10

Heat‐induced gels of soy protein and κ‐carrageenan at diffe..:

Cavallieri, Ângelo Luiz Fazani ; Garcez, Monique Monteiro ; Takeuchi, Katiucha Pereira.
International Journal of Food Science & Technology.  45 (2010)  6 - p. 1130-1137 , 2010
Link: https://doi.org/10.1111/..
 
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11

Cold‐set whey protein gels induced by calcium or sodium sal..:

Kuhn, Kátia Regina ; Cavallieri, Ângelo Luiz Fazani ; Da Cunha, Rosiane Lopes
International Journal of Food Science & Technology.  45 (2010)  2 - p. 348-357 , 2010
Link: https://doi.org/10.1111/..
 
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12

Cold-Set Whey Protein Gels with Addition of Polysaccharides:

Cavallieri, Ângelo Luiz Fazani ; Cunha, Rosiane Lopes
Food Biophysics.  4 (2009)  2 - p. 94-105 , 2009
Link: https://doi.org/10.1007/..
 
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13

The effects of acidification rate, pH and ageing time on th..:

Cavallieri, Angelo Luiz Fazani ; da Cunha, Rosiane Lopes
Food Hydrocolloids.  22 (2008)  3 - p. 439-448 , 2008
Link: https://doi.org/10.1016/..
 
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14

The effect of transglutaminase from Streptomyces sp. CBMAI ..:

Macedo, Juliana Alves ; Fazani Cavallieri, Angelo Luiz ; Lopes da Cunha, Rosiane.
International Dairy Journal.  20 (2010)  10 - p. 673-679 , 2010
Link: https://doi.org/10.1016/..
 
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15

Colloidal and Acid Gelling Properties of Mixed Milk and Pea..:

Oliveira, Isabelle Carolina ; de Paula Ferreira, Iuri Emmanuel ; Casanova, Federico...
https://orbit.dtu.dk/en/publications/ad5e4f22-1540-4012-9c58-a953ed0e64f5.  , 2022
Link: https://orbit.dtu.dk/en/..
 
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