Giovanni Barone
Assistant Professor
Ingredient and Dairy Technology
Rolighedsvej 26
1958 Frederiksberg C
ORCID: 0000-0001-9740-1035
Most downloads
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37 downloadsPublished
The effect of acidification temperature and pH on intermolecular protein bonds and water mobility in heat and acid-induced milk gels
Research output: Contribution to journal › Journal article › Research › peer-review
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22 downloadsPublished
Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition
Research output: Contribution to journal › Review › Research › peer-review
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19 downloadsPublished
Formulation, pilot-scale preparation, physicochemical characterization and digestibility of a lentil protein-based model infant formula powder
Research output: Contribution to journal › Journal article › Research › peer-review
ID: 249146550
Most downloads
-
37
downloads
The effect of acidification temperature and pH on intermolecular protein bonds and water mobility in heat and acid-induced milk gels
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
22
downloads
Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition
Research output: Contribution to journal › Review › Research › peer-review
Published -
19
downloads
Formulation, pilot-scale preparation, physicochemical characterization and digestibility of a lentil protein-based model infant formula powder
Research output: Contribution to journal › Journal article › Research › peer-review
Published