Exploring the Potentialities of Photoinduced Glycation to Steer Protein Functionalities: The Study Case of Freeze-Dried Egg White Proteins/Carbohydrates Mixtures

por Manzocco, Lara, Plazzotta, Stella, Calligaris, Sonia
Publicado 2020

Optimising Soy and Pea Protein Gelation to Obtain Hydrogels Intended as Precursors of Food-Grade Dried Porous Materials

por De Berardinis, Lorenzo, Plazzotta, Stella, Manzocco, Lara
Publicado 2023

Study on the possibility of developing food-grade hydrophobic bio-aerogels by using an oleogel template approach

por Manzocco, Lara, Basso, Federico, Plazzotta, Stella, Calligaris, Sonia
Publicado 2021

Modeling the Effect of the Oxidation Status of the Ingredient Oil on Stability and Shelf Life of Low-Moisture Bakery Products: The Case Study of Crackers

por Manzocco, Lara, Romano, Giulia, Calligaris, Sonia, Nicoli, Maria Cristina
Publicado 2020

Optimization of durum wheat bread enriched with bran

por Saccotelli, Maria A., Conte, Amalia, Burrafato, Krystel R., Calligaris, Sonia, Manzocco, Lara, Del Nobile, Matteo A.
Publicado 2016

Conversion of Whey Protein Aerogel Particles into Oleogels: Effect of Oil Type on Structural Features

por Plazzotta, Stella, Jung, Isabella, Schroeter, Baldur, Subrahmanyam, Raman P., Smirnova, Irina, Calligaris, Sonia, Gurikov, Pavel, Manzocco, Lara
Publicado 2021