Production of Doce de Leite (DL) added with microparticulated whey protein von Paula, I. L., Vitral, J. M. P.M., Lazzarini, P. F., Wolfschoon‐Pombo, A. F., Schwazenbolzs, U., Henle, T., Perrone, I. T., Stephani, R.

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Brazilian Requeijão “soft cheese” with added microparticulated whey proteins: rheological modifications von Martins, M. E., Paula, I. L., Silva, K. S., Mesa, N. C., Wolfschoon‐Pombo, A. F., Schwazenbolzs, U., Henle, T., Stephani, R.

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Maillard reactions markers in commercial “Doce de Leite” products von Stephani, R., Schwarzenbolz, U., Henle, T., Pinto, C.B.A., Wolfschoon‐Pombo, A.F., Costa, J.C., Perrone, Í.T.

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Influence of calcium chloride addition to milk on the cheese yield von Wolfschoon-Pombo, A.F.

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Physikalisch‐chemische Charakterisierung von südamerikanischen “Doce de Leite”‐Produkten mit und ohne Zuckerzusatz von Schwarzenbolz, U., Stephani, R., Henle, T., Pinto, C.B.A., Wolfschoon‐Pombo, A.F., Costa, J.C., Perrone, Í.T.

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Detection of adulteration of pasteurised milk with whey by determination of the casein-bound phosphorus and protein nitrogen content von Wolfschoon-Pombo, Alan Frederick, Furtado, Marco Antonio Moreira

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Indoxylsulfate in milk von Wolfschoon-Pombo, Alan Frederick, Klostermeyer, Henning

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Etude de quelques aspects de la fabrication des fromages brésiliens Prato et Minas von MANSUR FURTADO, M., WOLFSCHOON POMBO, A. F.

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Cream cheese: Historical, manufacturing, and physico-chemical aspects von Wolfschoon Pombo, Alan F.

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Physicochemical changes during the creaming reaction in acid curd fresh cheese: Water mobility and forced synaeresis von Dang, Bich Phuong, Wolfschoon Pombo, Alan F, Kulozik, Ulrich

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The applicability of microparticulated whey protein as an ingredient in different types of foods and its functionalities: a current patent review von 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

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Buffering curves of ideal whey fractions obtained from a cascade membrane separation process von Wolfschoon Pombo, Alan F, Spiegel, Thomas L, Hernandez‐Zenil, Erick

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Forced syneresis determination results from commercial cream cheese samples von Wolfschoon-Pombo, Alan F., Dang, Bich Phuong, Chiriboga Chiriboga, Bernardo

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Micellar calcium in acid curd cheese with different pH values, fat and protein levels von Wolfschoon-Pombo, Alan F., Andlinger, David J.

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Effect of sugar reduction and addition of corn fibre and polydextrose on pore size and syneresis of yoghurt von Gomes, Elisângela Ramieres, Carneiro, Lauren Carvalho Montalvão, Stephani, Rodrigo, Carvalho, Antônio Fernandes de, Renhe, Isis Rodrigues Toledo, Wolfschoon-Pombo, Alan F., Perrone, Ítalo Tuler

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Buffer Capacity of Microfiltered Skim Milk Concentrates von Wolfschoon‐Pombo, Alan F., Böttger, Daphne, Lösche, Klaus

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Pufferkapazität mikrofiltrierter Magermilchkonzentrate von Wolfschoon‐Pombo, Alan F., Böttger, Daphne, Lösche, Klaus

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Process for incorporating whey proteins into foodstuffs von Wolfschoon-Pombo, Alan F, Spiegel, Thomas L

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Process for incorporating whey proteins into foodstuffs von SPIEGEL THOMAS L, WOLFSCHOON-POMBO ALAN F

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Verfahren zum Zugeben von Molkeprotein in Lebensmittel von WOLFSCHOON POMBO, ALAN F, SPIEGEL, THOMAS L

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