Avaliação da viscosidade durante a fabricação do doce de leite tradicional adicionado de amido de milho nativo. by Monique Colombo, Ítalo Tuler Perrone, Rodrigo Stephani, Paulo Henrique Fonseca da Silva

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Plant-based proteins: A review of factors modifying the protein structure and affecting emulsifying properties by Raquel Reis Lima, Rodrigo Stephani, Ítalo Tuler Perrone, Antônio Fernandes de Carvalho

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Caracterização do Queijo do Marajó tipo manteiga produzido em duas estações do ano by Vitória Nazaré Costa Seixas, Mayara Rocha Félix, Guilherme Mendes da Silva, Ítalo Tuler Perrone, Antonio Fernandes de Carvalho

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PROCESSO PARA A SECAGEM DE SORO INTEGRAL EM EQUIPAMENTO SEMI-INDUSTRIAL by Ítalo Tuler Perrone, Antônio Fernandes de Carvalho, João Pablo Fortes Pereira, Isis Rodrigues Toledo Renhe, Danielle Braga Chelini Pereira

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Lactose-free dairy products: Challenges in the processing and quantification of lactose by Virgínia Nardy Paiva, Elisângela Ramieres Gomes, Valéria Maria dos Santos, Rodrigo Stephani, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone

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INFLUÊNCIA DE DIFERENTES ESPESSANTES NAS CARACTERÍSTICAS SENSORIAIS DO DOCE DE LEITE PARA CONFEITARIA by Ítalo Tuler Perrone, Isis Rodrigues Toledo Renhe, João Pablo Fortes Pereira, Monique Colombo, Jéssica Sottani Coelho, Fernando Antônio Resplande Magalhães

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Isotermas de sorção e caracterização físico-química de lácteos desidratados by Ítalo Tuler Perrone, Isis Rodrigues Toledo Renhe, Danielle Braga Chelini Pereira, Paulo Henrique Fonseca da Silva, Antônio Fernandes de Carvalho

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Lactose hydrolysis and milk powder production: technological aspects by Jansen Kelis Ferreira Torres, Rodrigo Stephani, Guilherme Miranda Tavares, Antônio Fernandes Carvalho, Renata Golin Bueno Costa, Pierre Schuck, Ítalo Tuler Perrone

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Fat in the milk powder surface by Louise Bergamin Athayde de Souza, Gabriel Gama Netto, Karina Coelho Moreira da Silva, Rodrigo Stephani, Antônio Fernandes Carvalho, Ítalo Tuler Perrone

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Obtaining Petit Suisse with low amount of lactose and reduced addition of sugars by Isis Rodrigues Toledo Renhe, Júlia d’Almeida Francisquini, Danielle Braga Chelini Pereira, Rodrigo Stephani, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone

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Influence of milk solids content on the microstructure of fermented milks by Elisângela Ramieres Gomes, Mariana Braga de Oliveira, Paulo Henrique Fonseca da Silva, Ítalo Tuler Perrone, Luiz Fernando Cappa de Oliveira, Rodrigo Stephani

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Synergism Interactions of Plant-Based Proteins: Their Effect on Emulsifying Properties in Oil/Water-Type Model Emulsions by Raquel Reis Lima, Maria Eduarda Martins Vieira, Nathalia da Silva Campos, Ítalo Tuler Perrone, Rodrigo Stephani, Federico Casanova, Antônio Fernandes de Carvalho

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Lactose determination in relation to contemporary methodologies by Karina Coelho Moreira da Silva, Gabriel Gama Netto, Louise Bergamin Athayde de Souza, Rodrigo Stephani, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone

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Edible insect as an alternative protein source: a review on the chemistry and functionalities of proteins under different processing methods by Lucas Sales Queiroz, Naaman Francisco Nogueira Silva, Flemming Jessen, Mohammad Amin Mohammadifar, Rodrigo Stephani, Antonio Fernandes de Carvalho, Ítalo Tuler Perrone, Federico Casanova

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Physical and Oxidative Stability of Low-Fat Fish Oil-in-Water Emulsions Stabilized with Black Soldier Fly (<i>Hermetia illucens</i>) Larvae Protein Concentrate by Lucas Sales Queiroz, Federico Casanova, Aberham Hailu Feyissa, Flemming Jessen, Fatemeh Ajalloueian, Italo Tuler Perrone, Antonio Fernandes de Carvalho, Mohammad Amin Mohammadifar, Charlotte Jacobsen, Betül Yesiltas

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DETERMINATION OF MAILLARD REACTION MARKERS IN DOCE DE LEITE BY HPLC-PDA by Caroline Barroso dos Anjos Pinto, Carolina Neves Cunha, Natalia Casas Mesa, Maria Esther Leal da Silva Sad, Rodrigo Stephani, Ítalo Tuler Perrone, Juliana de Carvalho da Costa

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Perceived healthiness of foods: A systematic review of qualitative studies by Vinícius Rodrigues Arruda Pinto, Rafael Faria de Abreu Campos, Felipe Rocha, Magnus Luiz Emmendoerfer, Márcia Cristina Teixeira Ribeiro Vidigal, Samuel José Silva Soares da Rocha, Suzana Maria Della Lucia, Laura Fernandes Melo Cabral, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone

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