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

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Sugar type matters in spray drying: Homogeneous distribution in milk powder favors repulsive interactions between proteins von Fialho, Tatiana Lopes, Nogueira, Márcio Henrique, Moreau, Anne, Delaplace, Guillaume, Schuck, Pierre, Perrone, Ítalo Tuler, de Carvalho, Antônio Fernandes, de Sá Peixoto Júnior, Paulo Peres

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High-intensity ultrasound treatment on casein: Pea mixed systems: Effect on gelling properties von Nascimento, Luis Gustavo Lima, Queiroz, Lucas Sales, Petersen, Heidi Olander, Marie, Rodolphe, Silva, Naaman Francisco Nogueira, Mohammadifar, Mohammed Amin, de Sá Peixoto Júnior, Paulo Peres, Delaplace, Guillaume, de Carvalho, Antônio Fernandes, Casanova, Federico

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Use of a crosslinked casein micelle hydrogel as a carrier for jaboticaba (Myrciaria cauliflora) extract von Nascimento, Luis Gustavo Lima, Casanova, Federico, Silva, Naaman Francisco Nogueira, Teixeira, Álvaro Viana Novaes de Carvalho, Júnior, Paulo Peres de Sá Peixoto, Vidigal, Márcia Cristina Teixeira Ribeiro, Stringheta, Paulo Cesar, Carvalho, Antônio Fernandes de

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Acid gelation of high-concentrated casein micelles and pea proteins mixed systems von Nascimento, Luis Gustavo Lima, da Silva, Raiane Rodrigues, Odelli, Davide, Doumert, Bertrand, Martins, Evandro, Casanova, Federico, Marie, Rodolphe, Carvalho, Antônio Fernandes, Delaplace, Guillaume, de Sá Peixoto Junior, Paulo Peres

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Sugar type matters in spray drying II: Glycation effects on physicochemical characteristics of aged lactose-hydrolyzed milk powder von Fialho, Tatiana Lopes, Nascimento, Luis Gustavo Lima, Moreau, Anne, Delaplace, Guillaume, Martins, Evandro, Tuler Perrone, Ítalo, Carvalho, Antônio Fernandes de, Junior, Paulo Peres de Sá Peixoto

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How High Concentrations of Proteins Stabilize the Amorphous State of Calcium Orthophosphate: A Solid-State Nuclear Magnetic Resonance (NMR) Study of the Casein Case von De Sa Peixoto, Paulo, Silva, Juliana V. C, Laurent, Guillaume, Schmutz, Marc, Thomas, Daniel, Bouchoux, Antoine, Gésan-Guiziou, Geneviève

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Formation of beta-lactoglobulin aggregates from quite, Unfolded conformations upon heat aαctivation von Peres de Sa Peixoto Junior, Paulo, Trivelli, Xavier, Andre, Christophe, Moreau, Anne, Delaplace, Guillaume

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Microstructure evolution of micellar casein powder upon ageing: Consequences on rehydration dynamics von Nasser, Sarah, Jeantet, Romain, De-Sa-Peixoto, Paulo, Ronse, Gilles, Nuns, Nicolas, Pourpoint, Frederique, Burgain, Jennifer, Gaiani, Claire, Hédoux, Alain, Delaplace, Guillaume

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Transport phenomena in a model cheese: The influence of the charge and shape of solutes on diffusion von Silva, J.V.C., Peixoto, P.D.S., Lortal, S., Floury, J.

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