Angelo Cavallieri

Angelo Cavallieri

Universidade Federal de São Carlos - Santarém / Brazil
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 1087077
Federal University of São Carlos
person_outline Angelo Cavallieri's MOST POPULAR ARTICLES
1-) The influence of gelation rate on the physical properties/structure of salt-induced gels of soy protein isolate–gellan gumJAP Vilela, ÂLF Cavallieri, RL Da CunhaFood Hydrocolloids 25 (7), 1710-1718, 20111282011
2-) The effects of acidification rate, pH and ageing time on the acidic cold set gelation of whey proteinsALF Cavallieri, RL Da CunhaFood Hydrocolloids 22 (3), 439-448, 20081282008
3-) Electrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilizationKM Albano, ÂLF Cavallieri, VR NicolettiFood Reviews International 35 (1), 54-89, 20191012019
4-) Cold‐set whey protein gels induced by calcium or sodium salt additionKR Kuhn, ÂLF Cavallieri, RL Da CunhaInternational journal of food science & technology 45 (2), 348-357, 20101052010
5-) Stability and in vitro digestibility of emulsions containing lecithin and whey proteinsRA Mantovani, ÂLF Cavallieri, FM Netto, RL CunhaFood & Function 4 (9), 1322-1331, 2013882013