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Rodrigo Stephani

Federal University of Juiz de Fora

SCHOLARLY PAPERS

3

DOWNLOADS

241

TOTAL CITATIONS

2

Scholarly Papers (3)

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1.

Influence of Micro and Nanofibrillated Cellulose on Yogurt Production and Storage

Number of pages: 13 Posted: 19 Sep 2023
Carolina Neves Cunha, Caroline Barroso dos Anjos Pinto, Maria Esther Sad, Vitória Maria Medalha Colturato, Gabriela Leila Berto, Valdeir Arantes, Hernane S. Barud, Rodrigo Stephani and Ítalo T. Perrone
Federal University of Juiz de Fora, Federal University of Juiz de Fora, Federal University of Juiz de Fora, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, University of Araraquara (UNIARA), Federal University of Juiz de Fora and Universidade Federal de Juiz de Fora
Downloads 95 (720,278)

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Yogurt, Fibers, Nanocellulose, Hydrocolloid, Syneresis, Microscopy, Rheology

2.

Effect of Adding Different Types of Soluble Fiber to High-Protein Yogurts on Water Holding Capacity, Particle Size Distribution, Apparent Viscosity, and Microstructure

Number of pages: 20 Posted: 01 Aug 2022
Ítalo T. Perrone, Elisângela Ramieres Gomes, Caroline Barroso dos Anjos Pinto, Rodrigo Stephani and Antônio Fernandes de Carvalho
Universidade Federal de Juiz de Fora, affiliation not provided to SSRN, Federal University of Juiz de Fora, Federal University of Juiz de Fora and Federal University of Juiz de Fora
Downloads 85 (783,685)
Citation 2

Abstract:

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yogurt high proteinssoluble fibersfermentation

3.

Homogenization and Crystallization to Improve Technological Properties of Whole Milk Powder for Applications in Food Industry

Number of pages: 17 Posted: 29 May 2023
Valéria Santos, Júlia Francisquini, Tatiana Santos Lima, Natalia Casas Mesa, Luiz Fernando Cappa De Oliveira, Rodrigo Stephani, Antônio Fernandes de Carvalho and Ítalo T. Perrone
affiliation not provided to SSRN, Federal University of Juiz de Fora, affiliation not provided to SSRN, Federal University of Juiz de Fora, Federal University of Juiz de Fora, Federal University of Juiz de Fora, Federal University of Juiz de Fora and Universidade Federal de Juiz de Fora
Downloads 61 (961,006)

Abstract:

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milk powder, high pressure homogenization, free fat, crystallization of lactose