Search Results - Velazquez-Dominguez, Angella

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  1. 1
    Effects of storage temperature on the solubility of cross-linked micellar casein powders

    Effects of storage temperature on the solubility of cross-linked micellar casein powders by Velazquez-Dominguez, Angella, Hiolle, Manon, Abdallah, Marwan, Descamps, Amandine, Delaplace, Guillaume, De Sa Peixoto, Paulo

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  2. 2
    Transglutaminase cross-linking on dairy proteins: Functionalities, patents, and commercial uses

    Transglutaminase cross-linking on dairy proteins: Functionalities, patents, and commercial uses by Velazquez-Dominguez, Angella, Hiolle, Manon, Abdallah, Marwan, Delaplace, Guillaume, Peixoto, Paulo P.S.

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  3. 3
    Heat induced gelation of micellar casein with and without whey proteins in the presence of polyphosphate

    Heat induced gelation of micellar casein with and without whey proteins in the presence of polyphosphate by Dominguez, Angella Velazquez, Nicolai, Taco

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  4. 4
    Influence of enzymatic cross-linking on the apparent viscosity and molecular characteristics of casein micelles at neutral and acidic pH

    Influence of enzymatic cross-linking on the apparent viscosity and molecular characteristics of casein micelles at neutral and acidic pH by Velazquez-Dominguez, Angella, Hennetier, Marie, Abdallah, Marwan, Hiolle, Manon, Violleau, Fréderic, Delaplace, Guillaume, Peres De Sa Peixoto, Paulo

    Published in Food hydrocolloids
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  5. 5
    Molecular structure and fluid properties of native and enzymatically cross-linked caseins after spray drying

    Molecular structure and fluid properties of native and enzymatically cross-linked caseins after spray drying by Velazquez-Dominguez, Angella, Hennetier, Marie, Abdallah, Marwan, Hiolle, Manon, Violleau, Fréderic, Descamps, Amandine, Delaplace, Guillaume, Peres De Sa Peixoto, Paulo

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