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Publications by Luis Alberto Panizzolo
Foaming Properties of Soy Protein Isolate Hydrolysates
Journal of Food and Nutrition Sciences
Related publications
Foaming Characteristics of Commercial Soy Protein Isolate as Influenced by Heat-Induced Aggregation
International Journal of Food Properties
Food Science
Mechanical Properties and Biodegradability of the Kenaf/Soy Protein Isolate-Pva Biocomposites
International Journal of Polymer Science
Polymers
Plastics
Amino Acid Composition and Antioxidant Properties of Moringa Oleifera Seed Protein Isolate and Enzymatic Hydrolysates
Heliyon
Multidisciplinary
Alergenisitas Sistem Glikasi Isolat Protein Kedelai-Fruktooligosakarida (Allergenicity Properties of Soy Protein Isolate-Fructooligosaccaride Glycation Systems)
Agritech
Use of High-Power Ultrasound During Soy Protein Production and Study of Its Effect on Functional Properties of Soy Protein Isolate
Effect of Xanthan and Arabic Gums on Foaming Properties of Pumpkin (Cucurbita Pepo) Seed Protein Isolate
Journal of Food Research
Optimization of Emulsifying Activity of Soy Protein Isolate Using Computer-Aided Techniques
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Addition of Salt Ions Before Spraying Improves Heat- And Cold-Induced Gel Properties of Soy Protein Isolate (SPI)
Applied Sciences (Switzerland)
Instrumentation
Materials Science
Fluid Flow
Engineering
Computer Science Applications
Process Chemistry
Transfer Processes
Technology
Molecular Dynamics of Soy-Protein Isolate Films Plasticized by Water and Glycerol
Journal of Food Science
Food Science
