IRIS

DUGGAN, FRANCESCA

DUGGAN, FRANCESCA  

Dipartimento di Scienze degli Alimenti e del Farmaco  

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Titolo Data di pubblicazione Autore(i) File
Hybrid acid-induced gels from lupin and dairy proteins: linking protein mixing ratio with structural properties 1-gen-2026 Duggan, Francesca; O'Mahony, James A.; Bot, Francesca
Influence of pH on thermal stability of mixed dairy and plant protein systems 1-gen-2024 Duggan, Francesca; Bot, Francesca; O'Mahony, James A.
Nonlinear rheological behaviour of mixed plant-dairy matrices: the influence of protein solubility 1-gen-2025 Duggan, F; Valoppi, F; Lassila, P; O’Mahony, Ja; Bot, F
Tailoring the rheological properties of pea and whey protein hybrid emulgels using high-pressure homogenization treatment on pea protein suspensions 1-gen-2026 Duggan, Francesca; Lassila, Petri; Valoppi, Fabio; O'Mahony, James A.; Bot, Francesca
The influence of NaCl on pea proteins based emulgels: From microstructure to macrostructure 1-gen-2026 Duggan, F.; Greco, E.; Gigliotti, M.; Carini, E.; Bot, F.