E-LIB Suche - Ergebnisse für: Silva, Juliana V.C.

1

Foaming properties of plant protein blends prepared using c..:

Cermeño, Maria ; Silva, Juliana V.C. ; Arcari, Mario.
LWT. 198 (2024) - p. 115948 , 2024

Link: https://doi.org/10.1016/..

2

Interplay between soluble and insoluble protein/calcium/phy..:

Amat, Tiffany ; Assifaoui, Ali ; Buczkowski, Johann...
Food Hydrocolloids. 147 (2024) - p. 109273 , 2024

Link: https://doi.org/10.1016/..

3

Modulating Weak Protein–Protein Cross-Interactions by the A..:

Winkler, Pamina M. ; Siri, Cécilia ; Buczkowski, Johann...
The Journal of Physical Chemistry B. 128 (2024) 29 - p. 7199-7207 , 2024

Link: https://doi.org/10.1021/..

4

On the foaming properties of plant proteins: Current status..:

Amagliani, Luca ; Silva, Juliana V.C. ; Saffon, Maxime.
Trends in Food Science & Technology. 118 (2021) - p. 261-272 , 2021

Link: https://doi.org/10.1016/..

5

Oat proteins: Review of extraction methods and techno-funct..:

Spaen, Joep ; Silva, Juliana V.C.
LWT. 147 (2021) - p. 111478 , 2021

Link: https://doi.org/10.1016/..

6

Heat-induced gelation of micellar casein/plant protein oil-..:

Silva, Juliana V.C. ; Jacquette, Boris ; Amagliani, Luca...
Colloids and Surfaces A: Physicochemical and Engineering Aspects. 569 (2019) - p. 85-92 , 2019

Link: https://doi.org/10.1016/..

7

Mechanism of the spontaneous formation of plant protein mic..:

Cochereau, Rémy ; Nicolai, Taco ; Chassenieux, Christophe.
Colloids and Surfaces A: Physicochemical and Engineering Aspects. 562 (2019) - p. 213-219 , 2019

Link: https://doi.org/10.1016/..

8

Heat-induced gelation of mixtures of micellar caseins and p..:

Silva, Juliana V.C. ; Cochereau, Rémy ; Schmitt, Christophe..
Food Research International. 116 (2019) - p. 1135-1143 , 2019

Link: https://doi.org/10.1016/..

9

Heat-induced gelation of aqueous micellar casein suspension..:

Silva, Juliana V.C. ; Balakrishnan, Gireeshkumar ; Schmitt, Christophe..
Food Hydrocolloids. 82 (2018) - p. 258-267 , 2018

Link: https://doi.org/10.1016/..

10

Microparticulated whey protein addition modulates rheologic..:

Silva, Juliana V.C. ; O'Mahony, James A.
International Dairy Journal. 78 (2018) - p. 145-151 , 2018

Link: https://doi.org/10.1016/..

11

Rehydration behaviour of spray-dried micellar casein concen..:

Crowley, Shane V. ; Burlot, Esther ; Silva, Juliana V.C....
International Dairy Journal. 81 (2018) - p. 72-79 , 2018

Link: https://doi.org/10.1016/..

12

Specific effect of calcium ions on thermal gelation of aque..:

Balakrishnan, Gireeshkumar ; Silva, Juliana V.C. ; Nicolai, Taco...
Colloids and Surfaces B: Biointerfaces. 163 (2018) - p. 218-224 , 2018

Link: https://doi.org/10.1016/..

13

How High Concentrations of Proteins Stabilize the Amorphous..:

De Sa Peixoto, Paulo ; Silva, Juliana V. C. ; Laurent, Guillaume...
Langmuir. 33 (2017) 5 - p. 1256-1264 , 2017

Link: https://doi.org/10.1021/..

14

Flowability and wetting behaviour of milk protein ingredien..:

Silva, Juliana V C ; O'Mahony, James A
International Journal of Dairy Technology. 70 (2016) 2 - p. 277-286 , 2016

Link: https://doi.org/10.1111/..

15

The influence of cheese composition and microstructure on t..:

Chapeau, A.L. ; Silva, Juliana V.C. ; Schuck, Pierre..
Food Chemistry. 192 (2016) - p. 660-667 , 2016

Link: https://doi.org/10.1016/..