Combination of Milk and Plant Proteins to Develop Novel Food Systems: What Are the Limits?

por Lima Nascimento, Luis Gustavo, Odelli, Davide, Fernandes de Carvalho, Antônio, Martins, Evandro, Delaplace, Guillaume, Peres de sá Peixoto Júnior, Paulo, Nogueira Silva, Naaman Francisco, Casanova, Federico
Publicado 2023

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

por Oliveira, Isabelle Carolina, de Paula Ferreira, Iuri Emmanuel, Casanova, Federico, Cavallieri, Angelo Luiz Fazani, Lima Nascimento, Luis Gustavo, de Carvalho, Antônio Fernandes, Nogueira Silva, Naaman Francisco
Publicado 2022