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Publications by Denise Felix da Silva

Casein-Based Powders: Characteristics and Rehydration Properties

Comprehensive Reviews in Food Science and Food Safety

English

Effects of Blackberries (Rupus Sp.; Cv. Xavante) Processing on Its Physicochemical Properties, Phenolic Contents and Antioxidant Activity

Journal of Food Science and Technology

English

Related publications

Water Transfer During Rehydration of Micellar Casein Powders

English

World Dairy Projections: Powders and Casein

English

Physical and Rehydration Properties of Milk Protein Concentrates: Comparison of Spray-Dried and Extrusion-Porosified Powders

Dairy Science and Technology

English

Rehydration of CTMA Modified DNA Powders Observed by NMR

Acta Physica Polonica A

English

The Milling Characteristics of Ni-Based Alloy Powders.

Funtai Oyobi Fummatsu Yakin/Journal of the Japan Society of Powder and Powder Metallurgy

Mechanical Engineering

Materials Chemistry

Manufacturing Engineering

English

The Properties of Powders.

Multidisciplinary

English

The Physical and Chemical Properties of Casein Fat

Biochemical Journal

English

Cohesion of Particles and the Properties of Powders

Journal of the Research Association of Powder Technology, Japan

English

Properties of Graphite Composites Based on Natural and Synthetic Graphite Powders and a Phenolic Novolac Binder

Journal of Nuclear Materials

High Energy Physics

Materials Science

English