Resultados da busca - Francesca Bot

Formulation and Physical Stability of High Total Solids Lentil Protein-Stabilised Emulsions for Use in Plant Protein-Based Young Child Formulae por Nicolas Malterre, Francesca Bot, James A. O’Mahony

Obter o texto integral

Heat-Induced Gelation of Chickpea and Faba Bean Flour Ingredients por Anna Mengozzi, Emma Chiavaro, Davide Barbanti, Francesca Bot

Obter o texto integral

Influence of Glycomacropeptide on Rehydration Characteristics of Micellar Casein Concentrate Powder por Ram R. Panthi, Francesca Bot, James A. O’Mahony

Obter o texto integral

Influence of Transglutaminase Crosslinking on Casein Protein Fractionation during Low Temperature Microfiltration por Ritika Puri, Francesca Bot, Upendra Singh, James A. O’Mahony

Obter o texto integral

Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions por Marcello Alinovi, Massimiliano Rinaldi, Maria Paciulli, Francesca Bot, Davide Barbanti, Emma Chiavaro

Obter o texto integral

Physicochemical properties of micellar casein retentates generated at different microfiltration temperatures por Thomas C. France, Francesca Bot, Alan L. Kelly, Shane V. Crowley, James A. O'Mahony

Obter o texto integral

Enhancing the Techno-Functional Properties of Lentil Protein Isolate Dispersions Using In-Line High-Shear Rotor-Stator Mixing por Nicolas Malterre, Francesca Bot, Emilie Lerda, Elke K. Arendt, Emanuele Zannini, James A. O’Mahony

Obter o texto integral

Plant-Based Alternatives to Cheese Formulated Using Blends of Zein and Chickpea Protein Ingredients por Nadia Grasso, Francesca Bot, Yrjo H. Roos, Shane V. Crowley, Elke K. Arendt, James A. O’Mahony

Obter o texto integral

The Protein Composition and In Vitro Digestive Characteristics of Animal- versus Plant-Based Infant Nutritional Products por Margaret E. Byrne, Elena Arranz, Francesca Bot, Laura G. Gómez-Mascaraque, John T. Tobin, James A. O’Mahony, Tom F. O’Callaghan

Obter o texto integral