Skip to content
DraconiticResearch
Search Sources API
203,948 studies31 sourcesUpdated 4 min ago
Peer-reviewedCC BYJournal of texture studies

Optimization of Salt Composition and Influence of β‐Lactoglobulin Nanostructures on the Physicochemical and Textural Properties of Minas Frescal Cheese

  • Brunna D'Onofre Couto1
  • Igor José Boggione Santos1
  1. 1Federal University of São João del‐Rei
Read full textPDFCite

Related

  1. Modulating the Physicochemical Properties of Mesoporous Strontium Silicate Nanostructures Using a Design-of-Experiments Approach
    Dhiraj Kumar, Taruna Singh, Tristen Nies +7
    Journal of functional biomaterialsPeer-reviewedCC BYFull textEurope PMC
  2. Physicochemical Properties, Biochemical Composition, and Antioxidant Capacity of Mammea americana L. Purees
    Déborah Palmont, Estelle Bonnin, Emilie J Smith Ravin +2
    DataPeer-reviewedCC BY 4.0Full textGeneral chemistryHAL
  3. Geographical origin discrimination of honey based on physicochemical properties and chemical composition.
    Jialiang Zou, Huanhuan Xu, Peng Wang +7
    Food chemistry: XPeer-reviewedCC BY-NC-NDFull textZoology & animal behaviourEurope PMC
  4. Ionic Liquid Mixtures in Task-Specific Applications: Linking Composition, Physicochemical Properties, and Performance
    Dorota Warmińska, Iwona Cichowska-Kopczyńska
    Molecules (Basel, Switzerland)Peer-reviewedCC BYFull textCatalysisEurope PMCCrossref
  5. Antimicrobial activity, physicochemical properties, antioxidant capacity, and elemental composition of yerba mate (Ilex paraguariensis)
    Bülent Hallaç
    Scientific ReportsPeer-reviewedCC BY 4.0Full textCrossref

Cite

BibTeXRIS
BibTeX
@article{couto2026optimization,
  title = {{Optimization of Salt Composition and Influence of β‐Lactoglobulin Nanostructures on the Physicochemical and Textural Properties of Minas Frescal Cheese}},
  author = {Brunna D'Onofre Couto and Igor José Boggione Santos},
  journal = {Journal of texture studies},
  year = {2026},
  month = oct,
  url = {https://europepmc.org/article/PMC/PMC13654811},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Optimization of Salt Composition and Influence of β‐Lactoglobulin Nanostructures on the Physicochemical and Textural Properties of Minas Frescal Cheese
AU  - Brunna D'Onofre Couto
AU  - Igor José Boggione Santos
PY  - 2026
DA  - 2026/10/01
JO  - Journal of texture studies
UR  - https://europepmc.org/article/PMC/PMC13654811
SN  - 0022-4901
SN  - 1745-4603
ER  -