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Paulo Peres de Sa Peixoto Jr

8
Documents

Publications

guillaume-delaplace

Assessment of structures in phosphocaseinate dispersions by A4F, NMR and SAXS: The impact of demineralization and heat treatment on viscosity

Márcio Nogueira , Luisa Scudeler , Lucile Humblot , Bertrand Doumert , Marie Hennetier
Food Hydrocolloids, 2023, 137, pp.108366. ⟨10.1016/j.foodhyd.2022.108366⟩
Article dans une revue hal-03912927v1

Sugar type matters in spray drying: Homogeneous distribution in milk powder favors repulsive interactions between proteins

Tatiana Lopes Fialho , Marcio Henrique Nogueira , Anne Moreau , Guillaume Delaplace , Pierre Schuck
Food Structure, 2019, 22, pp.100132. ⟨10.1016/j.foostr.2019.100132⟩
Article dans une revue hal-02625420v1

Formation of beta-lactoglobulin aggregates from quite, Unfolded conformations upon heat aαctivation

Paulo Peres de Sa Peixoto Junior , Xavier Trivelli , Christophe Andre , Anne Moreau , Guillaume Delaplace
Langmuir, 2019, 35 (2), pp.446-452. ⟨10.1021/acs.langmuir.8b03459⟩
Article dans une revue hal-02617973v1

Storage of Micellar Casein Powders with and without Lactose: Consequences on Color, Solubility, and Chemical Modifications

Sarah Nasser , Paulo de Sa Peixoto , Anne Moreau , Thomas Croguennec , Fabrice Bray
Journal of Agricultural and Food Chemistry, 2018, 66 (39), pp.10274 - 10282. ⟨10.1021/acs.jafc.7b06147⟩
Article dans une revue hal-01904494v1

Microstructure evolution of micellar casein powder upon ageing: Consequences on rehydration dynamics

Sarah Nasser , Romain Jeantet , Paulo Peres de Sa Peixoto Junior , Gilles Ronse , Nicolas Nuns
Journal of Food Engineering, 2017, 206, pp.57-66. ⟨10.1016/j.jfoodeng.2017.03.004⟩
Article dans une revue hal-01506665v1