Concepedia

Ângelo Luiz Fazani Cavallieri

ÂL

15

Publications

886

Citations

14

H-Index

2007

Active since

Affiliations

Universidade Estadual de Campinas (UNICAMP)(Current)

Universidade Federal de São Carlos

Universidade Estadual Paulista (Unesp)

Universidade Federal de Goiás

Ângelo Luiz Fazani Cavallieri is an author at Universidade Estadual de Campinas (UNICAMP) specializing in biomolecular engineering, protein engineering, and food engineering.

ORCID

Top concepts

Publications per year

2007–2022

15

Publications

15

Electrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilization

Kivia Mislaine Albano, Ângelo Luiz Fazani Cavallieri, Vânia Regina Nicoletti · Food Reviews International · 2018 · 136 citations · Full text

, , +17

The influence of gelation rate on the physical properties/structure of salt-induced gels of soy protein isolate–gellan gum

Joice Aline Pires Vilela, Ângelo Luiz Fazani Cavallieri, Rosiane Lopes Cunha · Food Hydrocolloids · 2011 · 129 citations

, , +5

Cold‐set whey protein gels induced by calcium or sodium salt addition

Kátia Regina Kuhn, Ângelo Luiz Fazani Cavallieri, Rosiane Lopes Cunha · International Journal of Food Science & Technology · 2010 · 104 citations

, , +13

The effects of acidification rate, pH and ageing time on the acidic cold set gelation of whey proteins

Ângelo Luiz Fazani Cavallieri, Rosiane Lopes Cunha · Food Hydrocolloids · 2007 · 100 citations

, , +11

Cold-set whey protein–flaxseed gum gels induced by mono or divalent salt addition

Kátia Regina Kuhn, Ângelo Luiz Fazani Cavallieri, Rosiane Lopes Cunha · Food Hydrocolloids · 2010 · 86 citations

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