Ana Gabriela Baroni Wicher Fessori
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Ana Gabriela Baroni Wicher Fessori has a total of 5 co-authors. Here are the top co-authors by number of shared publications:
- Maria Aparecida Mauro
Department of Food Engineering and Technology, Institute of Biosciences, Humanities and Exact Sciences (IBILCE) São Paulo State University (UNESP) São José do Rio Preto Brazil
2 shared publications - Maria Mariana Garcia de Oliveira
Department of Food Engineering and Technology, Institute of Biosciences, Humanities and Exact Sciences - São Paulo State University (UNESP), Street Cristóvão Colombo, 2265, São José do Rio Preto 15054-000, Brazil
2 shared publications - Víctor Justiniano Huamaní-Meléndez
Department of Food Engineering and Technology, São Paulo State University (UNESP), Campus of São José do Rio Preto, São Paulo 15385-000, Brazil
2 shared publications - Sérgio Luís Ferreira Júnior
Department of Physics, Institute of Biosciences, Humanities and Exact Sciences, São Paulo State University (UNESP), Street Cristóvão Colombo, 2265, São José do Rio Preto 15054-000, Brazil
1 shared publication - Ícaro Putinhon Caruso
Institute of Biosciences, Humanities and Exact Sciences, São Paulo State University (UNESP), São José do Rio Preto 15054-000, Brazil
1 shared publication
Latest Publications
- 5 May 2025
- Published by Elsevier in Food Research International
- Vol. 213, 116581
Cowpea protein concentrate: A detailed analysis of composition, structure, and technological properties
- 5 May 2025
- Published by Elsevier in Food Research International
- Vol. 213, 116581
Cowpea protein concentrate: A detailed analysis of composition, structure, and technological properties
- 9 January 2025
- Published by Elsevier in International Journal of Biological Macromolecules
- Vol. 296, 139727
Prospects of cowpea protein as an alternative and natural emulsifier for food applications: Effect of pH and oil concentration
- 9 January 2025
- Published by Elsevier in International Journal of Biological Macromolecules
- Vol. 296, 139727
Prospects of cowpea protein as an alternative and natural emulsifier for food applications: Effect of pH and oil concentration