Alamprese Cristina

PROFESSORE ASSOCIATO
SSD
AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI
Settore concorsuale
07/F1 - SCIENZE E TECNOLOGIE ALIMENTARI

Contatti

Sede di lavoro

Via Mangiagalli, 25
20133 MILANO (MI)

Via Celoria, 2
20133 MILANO (MI)

Numero di telefono dell'ufficio
02503 19187
E-mail di ateneo
Ricevimento
Su appuntamento

Didattica

Ricerca

Pubblicazioni
  • Whey Protein Concentrate and Egg White Powder as Structuring Agents of Double Emulsions for Food Applications / M.E. Moriano, C. Alamprese. - In: FOOD AND BIOPROCESS TECHNOLOGY. - ISSN 1935-5130. - 13:7(2020 Jul), pp. 1154-1165.
  • Effects of processing parameters on chemical and physical properties of enzymatically interesterified beef tallow–corn oil blends / A.B. Aktas, B. Ozen, C. Alamprese. - In: JOURNAL OF FOOD PROCESSING AND PRESERVATION. - ISSN 0145-8892. - (2020 Jun 01). [Epub ahead of print]
  • Zymomonas mobilis in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose / A. Musatti, C. Cappa, C. Mapelli, C. Alamprese, M. Rollini. - In: FOODS. - ISSN 2304-8158. - 9:1(2020), pp. 89.1-89.10.
  • Effect of extrusion conditions on the physical and chemical properties of bean powders / C. Cappa, L. Masseroni, P. Ng, C. Alamprese. - In: JOURNAL OF FOOD PROCESSING AND PRESERVATION. - ISSN 1745-4549. - (2020). [Epub ahead of print]
  • Effects of red rice or buckwheat addition on nutritional and technological quality of potato-based pasta / C. Cappa, C. Alamprese, R. Invernizzi, M. Lucisano, D. Erba, M.C. Casiraghi. ((Intervento presentato al convegno Cereals & Grains tenutosi a Denver nel 2019.