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dc.contributor.advisor1Stephani, Rodrigo-
dc.contributor.advisor1Latteshttp://lattes.cnpq.br/5290762514974234pt_BR
dc.contributor.advisor-co1Oliveira, Luiz Fernando Cappa de-
dc.contributor.advisor-co1Latteshttp://lattes.cnpq.br/1912197785087128pt_BR
dc.contributor.referee1Henle, Thomas-
dc.contributor.referee1Latteshttp://lattes.cnpq.br/pt_BR
dc.contributor.referee2Schwarzenbolz, Uwe-
dc.contributor.referee2Latteshttp://lattes.cnpq.br/pt_BR
dc.contributor.referee3Amarante, Giovanni Wilson-
dc.contributor.referee3Latteshttp://lattes.cnpq.br/8346384525189675pt_BR
dc.contributor.referee4Andrade, Gustavo Fernandes Souza de-
dc.contributor.referee4Latteshttp://lattes.cnpq.br/pt_BR
dc.creatorPaula, Igor Lima de-
dc.creator.Latteshttp://lattes.cnpq.br/1540559156985926pt_BR
dc.date.accessioned2025-09-16T14:40:22Z-
dc.date.available2025-09-15-
dc.date.available2025-09-16T14:40:22Z-
dc.date.issued2025-08-12-
dc.identifier.urihttps://repositorio.ufjf.br/jspui/handle/ufjf/19410-
dc.description.abstract-pt_BR
dc.description.resumo-pt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Juiz de Fora (UFJF)pt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentICE – Instituto de Ciências Exataspt_BR
dc.publisher.programPrograma de Pós-graduação em Químicapt_BR
dc.publisher.initialsUFJFpt_BR
dc.rightsAcesso Embargadopt_BR
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Brazil*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/br/*
dc.subjectMicroparticulationpt_BR
dc.subjectWhey proteinpt_BR
dc.subjectPea proteinpt_BR
dc.subjectParticle sizept_BR
dc.subjectProtein denaturationpt_BR
dc.subjectMicroparticulaçãopt_BR
dc.subjectProteína do soro de leitept_BR
dc.subjectProteína de ervilhapt_BR
dc.subjectTamanho de partículapt_BR
dc.subjectDesnaturação proteicapt_BR
dc.subject.cnpqCNPQ::CIENCIAS EXATAS E DA TERRA::QUIMICApt_BR
dc.titleMicroparticulated whey protein: technological review, analytical development, and innovative formulationpt_BR
dc.typeTesept_BR
Appears in Collections:Doutorado em Química (Teses)



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