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Journal of Dairy Science|July 21, 2024
Immobilization of the β-galactosidase enzyme by encapsulation in polymeric matrices for application in the dairy industryJessiele Barbosa Costa, Luis Gustavo Lima Nascimento, Evandro Martins, et al.
Food Chemistry|May 7, 2021
Interactions between caseins and food-derived bioactive molecules: A reviewFederico Casanova, Luis Gustavo Lima Nascimento, Naaman F N Silva, et al.
Food Chemistry|January 18, 2020
Casein-based hydrogels: A mini-reviewLuis Gustavo Lima Nascimento, Federico Casanova, Naaman Francisco Nogueira Silva, et al.
Foods (Basel, Switzerland)|August 28, 2025
Effect of pH-shifting on the Physicochemical Properties of Pea Proteins and Its Effect on the Texture of Hybrid Gels Formed with Casein MicellesRaiane Rodrigues da Silva, Luis Henrique de Paula Souza, Lucas Silva de Sousa, et al.
Foods (Basel, Switzerland)|May 28, 2022
Colloidal and Acid Gelling Properties of Mixed Milk and Pea Protein SuspensionsIsabelle Carolina Oliveira, Iuri Emmanuel de Paula Ferreira, Federico Casanova, et al.
Foods (Basel, Switzerland)|June 28, 2023
Combination of Milk and Plant Proteins to Develop Novel Food Systems: What Are the Limits?Luis Gustavo Lima Nascimento, Davide Odelli, Antônio Fernandes de Carvalho, et al.
Food Chemistry|April 2, 2022
Gelling properties of black soldier fly (Hermetia illucens) larvae protein after ultrasound treatmentSruthi Kumar, Lucas Sales Queiroz, Rodolphe Marie, et al.
Food Research International (Ottawa, Ont.)|November 30, 2024
Acid gelation of high-concentrated casein micelles and pea proteins mixed systemsLuis Gustavo Lima Nascimento, Raiane Rodrigues da Silva, Davide Odelli, et al.
Food Research International (Ottawa, Ont.)|March 9, 2025
Impact of protein ratio and thermal treatment on the aggregation and rheological properties of high-concentrated milk and pea protein suspensionsLuis Gustavo Lima Nascimento, Raiane Rodrigues da Silva, Davide Odelli, et al.
Food Chemistry|April 29, 2023
High-intensity ultrasound treatment on casein: Pea mixed systems: Effect on gelling propertiesLuis Gustavo Lima Nascimento, Lucas Sales Queiroz, Heidi Olander Petersen, et al.
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