Impact of physicochemical characteristics on the techno-functional properties of milk and whey protein dried powders - Letícia Ribeiro Barbosa; Carolina Neves Cunha; Caroline Barroso dos Anjos Pinto; Elisa Reis Silva de Oliveira; Maria Esther Leal da Silva Sad; Juliana de Carvalho da Costa; Rodrigo Stephani; Ítalo Tuler Perrone; Mirian Pereira Rodarte (International Dairy Journal, 2026)

Microparticulated whey proteins: a literature review - Igor L. de Paula; Paola F. Lazzarini; Alan F. Wolfschoon-Pombo; Thomas Spiegel; José Toro-Sierra; Rodrigo Stephani (International Dairy Journal, 2026)

Influence of carbohydrate on the microparticulation process of whey proteins: structural modifications and indicators of the Maillard Reaction - Igor L. de Paula; Natalia C. Mesa; Alan F. Wolfschoon-Pombo; Uwe Schwarzenbolz; Thomas Henle; Ítalo T. Perrone; Luiz Fernando C. de Oliveira; Rodrigo Stephani (International Dairy Journal, 2026)

Kinetics of Vitamin C degradation and browning index of enriched heat-treated yogurt milk - Carolina Neves Cunha; Caroline Barroso dos Anjos Pinto; Maria Esther Leal da Silva Sad; Rodrigo Stephani; Alan Wolfschoon Pombo; Juliana de Carvalho da Costa; Ítalo Tuler Perrone (International Dairy Journal, 2025)

Stability of milk proteins subjected to UHT treatments: challenges and future perspectives - Alisson Borges de Souza; Rodrigo Stephani; Guilherme M. Tavares (Critical Reviews in Food Science and Nutrition, 2024)

Influence of micro and nanofibrillated cellulose on sweetened yogurt production and storage - Carolina Neves Cunha; Caroline Barroso dos Anjos Pinto; Maria Esther Leal da Silva Sad; Vitória Maria Medalha Colturato; Gabriela Leila Berto; Valdeir Arantes; Hernane da Silva Barud; Rodrigo Stephani; Ítalo Tuler Perrone (International Dairy Journal, 2024)

Prior denaturation and aggregation of whey proteins: is this a useful strategy for increasing the content of these proteins in UHT high-protein dairy beverages? - Alisson Borges de Souza; Ana Augusta Odorissi Xavier; Rodrigo Stephani; Guilherme M. Tavares (Food and Bioproducts Processing, 2024)

Effect of adding different types of soluble fibre to high-protein yoghurts on water holding capacity, particle size distribution, apparent viscosity, and microstructure - Elisângela Ramieres Gomes; Caroline Barroso dos Anjos Pinto; Rodrigo Stephani; Antônio Fernandes de Carvalho; Ítalo Tuler Perrone (International Dairy Journal, 2023)

Sedimentation in UHT high-protein dairy beverages: Influence of sequential preheating coupled with homogenisation or supplementation with carbohydrates - Alisson Borges de Souza; Ana Augusta O. Xavier; Rodrigo Stephani; Guilherme M. Tavares (International Dairy Journal, 2023)