Whey powder: glassy state and spray drying conditions

by Ítalo Tuler Perrone, Arlan Caldas Pereira Silveira, Evandro Martins, Antônio Fernandes Carvalho, Pierre Schuck
Published 2017-06-01

The influence of crystallization equipment on the crystallization of concentrated whey

by Moisés Simeão, Rodrigo Stephani, Guilherme Miranda Tavares, Antônio Fernandes de Carvalho, Pierre Schuck, Ítalo Tuler Perrone
Published 2017-09-01

Maillard Reaction: review

by Júlia d'Almeida Francisquini, Evandro Martins, Paulo Henrique Fonseca Silva, Pierre Schuck, Ítalo Tuler Perrone, Antônio Fernandes Carvalho
Published 2017-11-01

Double use of highly concentrated sweet whey to improve the biomass production and viability of spray-dried probiotic bacteria

by Song Huang, Chantal Cauty, Anne Dolivet, Yves Le Loir, Xiao Dong Chen, Pierre Schuck, Gwénaël Jan, Romain Jeantet
Published 2016-05-01

Industrial parameters of doce de leite production

by Ana Carolina Paiva de Oliveira, Sandra Maria Pinto, Antônio Fernandes de Carvalho, Pierre Schuck, Ítalo Tuler Perrone, Luiz Ronaldo Abreu
Published 2017-08-01

Lactose hydrolysis and milk powder production: technological aspects

by Jansen Kelis Ferreira Torres, Rodrigo Stephani, Guilherme Miranda Tavares, Antônio Fernandes Carvalho, Renata Golin Bueno Costa, Pierre Schuck, Ítalo Tuler Perrone
Published 2017-06-01