Giovanni Barone
Adjunkt
Ingredient and Dairy Technology
Rolighedsvej 26
1958 Frederiksberg C
ORCID: 0000-0001-9740-1035
Flest downloads
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37 downloadsUdgivet
The effect of acidification temperature and pH on intermolecular protein bonds and water mobility in heat and acid-induced milk gels
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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24 downloadsUdgivet
Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition
Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
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19 downloadsUdgivet
Formulation, pilot-scale preparation, physicochemical characterization and digestibility of a lentil protein-based model infant formula powder
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
ID: 249146550
Flest downloads
-
37
downloads
The effect of acidification temperature and pH on intermolecular protein bonds and water mobility in heat and acid-induced milk gels
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet -
24
downloads
Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition
Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
Udgivet -
19
downloads
Formulation, pilot-scale preparation, physicochemical characterization and digestibility of a lentil protein-based model infant formula powder
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet