Hasil Pencarian - Francesca Bot

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  1. 1
    Formulation and Physical Stability of High Total Solids Lentil Protein-Stabilised Emulsions for Use in Plant Protein-Based Young Child Formulae

    Formulation and Physical Stability of High Total Solids Lentil Protein-Stabilised Emulsions for Use in Plant Protein-Based Young Child Formulae oleh Nicolas Malterre, Francesca Bot, James A. O’Mahony

    Diterbitkan 2023-04-01
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  2. 2
    Heat-Induced Gelation of Chickpea and Faba Bean Flour Ingredients

    Heat-Induced Gelation of Chickpea and Faba Bean Flour Ingredients oleh Anna Mengozzi, Emma Chiavaro, Davide Barbanti, Francesca Bot

    Diterbitkan 2024-05-01
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  3. 3
    Influence of Glycomacropeptide on Rehydration Characteristics of Micellar Casein Concentrate Powder

    Influence of Glycomacropeptide on Rehydration Characteristics of Micellar Casein Concentrate Powder oleh Ram R. Panthi, Francesca Bot, James A. O’Mahony

    Diterbitkan 2021-08-01
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  4. 4
    Influence of Transglutaminase Crosslinking on Casein Protein Fractionation during Low Temperature Microfiltration

    Influence of Transglutaminase Crosslinking on Casein Protein Fractionation during Low Temperature Microfiltration oleh Ritika Puri, Francesca Bot, Upendra Singh, James A. O’Mahony

    Diterbitkan 2021-12-01
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  5. 5
    Use of Time-Resolved Fluorescence to Monitor Bioactive Compounds in Plant Based Foodstuffs

    Use of Time-Resolved Fluorescence to Monitor Bioactive Compounds in Plant Based Foodstuffs oleh M. Adília Lemos, Katarína Sárniková, Francesca Bot, Monica Anese, Graham Hungerford

    Diterbitkan 2015-06-01
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  6. 6
    Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions

    Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions oleh Marcello Alinovi, Massimiliano Rinaldi, Maria Paciulli, Francesca Bot, Davide Barbanti, Emma Chiavaro

    Diterbitkan 2023-06-01
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  7. 7
    Physicochemical properties of micellar casein retentates generated at different microfiltration temperatures

    Physicochemical properties of micellar casein retentates generated at different microfiltration temperatures oleh Thomas C. France, Francesca Bot, Alan L. Kelly, Shane V. Crowley, James A. O'Mahony

    Diterbitkan 2024-05-01
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  8. 8
    Enhancing the Techno-Functional Properties of Lentil Protein Isolate Dispersions Using In-Line High-Shear Rotor-Stator Mixing

    Enhancing the Techno-Functional Properties of Lentil Protein Isolate Dispersions Using In-Line High-Shear Rotor-Stator Mixing oleh Nicolas Malterre, Francesca Bot, Emilie Lerda, Elke K. Arendt, Emanuele Zannini, James A. O’Mahony

    Diterbitkan 2024-01-01
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  9. 9
    Plant-Based Alternatives to Cheese Formulated Using Blends of Zein and Chickpea Protein Ingredients

    Plant-Based Alternatives to Cheese Formulated Using Blends of Zein and Chickpea Protein Ingredients oleh Nadia Grasso, Francesca Bot, Yrjo H. Roos, Shane V. Crowley, Elke K. Arendt, James A. O’Mahony

    Diterbitkan 2023-04-01
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  10. 10
    The Protein Composition and In Vitro Digestive Characteristics of Animal- versus Plant-Based Infant Nutritional Products

    The Protein Composition and In Vitro Digestive Characteristics of Animal- versus Plant-Based Infant Nutritional Products oleh Margaret E. Byrne, Elena Arranz, Francesca Bot, Laura G. Gómez-Mascaraque, John T. Tobin, James A. O’Mahony, Tom F. O’Callaghan

    Diterbitkan 2023-03-01
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