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Critical Reviews in Food Science and Nutrition1
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Rodrigo Stephani results 9 · Newest (Page 1/1, per page 25)
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Impact of physicochemical characteristics on the techno-functional properties of milk and whey protein dried powdersNARA Subscribed
International Dairy Journal · 2026 · Vol. 182 · Elsevier
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
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Microparticulated whey proteins: a literature reviewNARA Subscribed
International Dairy Journal · 2026 · Vol. 178 · Elsevier
Igor L. de Paula; Paola F. Lazzarini; Alan F. Wolfschoon-Pombo; Thomas Spiegel; José Toro-Sierra; Rodrigo Stephani
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Influence of carbohydrate on the microparticulation process of whey proteins: structural modifications and indicators of the Maillard ReactionNARA Subscribed
International Dairy Journal · 2026 · Vol. 178 · Elsevier
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
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Kinetics of Vitamin C degradation and browning index of enriched heat-treated yogurt milkNARA Subscribed
International Dairy Journal · 2025 · Vol. 169 · Elsevier
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
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Stability of milk proteins subjected to UHT treatments: challenges and future perspectivesNARA Subscribed
Critical Reviews in Food Science and Nutrition · 2024 · Vol. 64 · Issue 33 · Taylor & Francis
Alisson Borges de Souza; Rodrigo Stephani; Guilherme M. Tavares
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Influence of micro and nanofibrillated cellulose on sweetened yogurt production and storageNARA Subscribed
International Dairy Journal · 2024 · Vol. 155 · Elsevier
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
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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?NARA Subscribed
Food and Bioproducts Processing · 2024 · Vol. 144 · Elsevier
Alisson Borges de Souza; Ana Augusta Odorissi Xavier; Rodrigo Stephani; Guilherme M. Tavares
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Effect of adding different types of soluble fibre to high-protein yoghurts on water holding capacity, particle size distribution, apparent viscosity, and microstructureNARA Subscribed
International Dairy Journal · 2023 · Vol. 141 · Elsevier
Elisângela Ramieres Gomes; Caroline Barroso dos Anjos Pinto; Rodrigo Stephani; Antônio Fernandes de Carvalho; Ítalo Tuler Perrone
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Sedimentation in UHT high-protein dairy beverages: Influence of sequential preheating coupled with homogenisation or supplementation with carbohydratesNARA Subscribed
International Dairy Journal · 2023 · Vol. 137 · Elsevier
Alisson Borges de Souza; Ana Augusta O. Xavier; Rodrigo Stephani; Guilherme M. Tavares
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