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Paulo Peres de Sa Peixoto Jr
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Revealing the characteristics of Enzymatically Cross-linked Micellar Casein powders by Asymmetrical Field-Flow Fractionation and its colloidal properties2nd Edible Soft Matter congress, Jul 2022, Wageningen, Netherlands
Communication dans un congrès
hal-04455313v1
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Revealing the characteristics of Enzymatically Cross-linked Micellar Casein powders by Asymmetrical Field-Flow Fractionation and its colloidal properties23rd Food Hydrocolloids, Oct 2022, Guelph, Canada
Communication dans un congrès
hal-04455376v1
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Impact of demineralization on the internal structure of the casein micelle and subsequent consequences on its dispersion properties after the rehydration process11th NIZO Dairy Conference Milk Protein Functionality, Oct 2019, Papendal, Netherlands
Communication dans un congrès
hal-03125307v1
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