LUISA MARIA PELLEGRINO

professor

University of Milan

Italy

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Luisa Maria Pellegrino is a professor at the University of Milan, Italy. Her research areas include the functionalization of milk proteins, the characterization of food products, and the optimization of fermentation processes. Recent articles authored by her cover topics such as the production of films from sodium caseinate, the proteomic characterization of milk powders, and strategies for exploiting milk protein properties in food packaging.

Articles (14)

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2025

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2025

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2025

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2024

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2023

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2023

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2023

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2022

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2022

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2022

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2021

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2021

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ITALY

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Sara Limbo

Associate Professor

Università degli Studi di Torino

ITALY

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Elena Bancalari

University of Parma

ITALY

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Vera Lavelli

University of Milan

ITALY

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Monica Laureati

Associate professor

University of Milan

ITALY

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University of Parma

ITALY

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LUISA MARIA PELLEGRINO

Research Interests

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About

Articles (14)

Functionalization of Sodium Caseinate for Production of Neat Films: Effects of Casein Crosslinking Induced by Heating at Alkaline pH or Light Exposure

Upcycling casein from expired pasteurized milk into films – Development and characterization of films made from sodium caseinate

Proteomic Characterisation and Digestibility Score of Milk Powders Obtained Through Pulse Spray Drying and Traditional Spray Drying

Proteomics Parameters for Assessing Authenticity of Grated Grana Padano PDO Cheese: Results from a Three-Year Survey

Strategies for Exploiting Milk Protein Properties in Making Films and Coatings for Food Packaging: A Review

Fine Cocoa Fermentation with Selected Lactic Acid Bacteria: Fermentation Performance and Impact on Chocolate Composition and Sensory Properties

Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk

Recycling Food Waste and Saving Water: Optimization of the Fermentation Processes from Cheese Whey Permeate to Yeast Oil

Antioxidants of Amaranth, Quinoa and Buckwheat Wholemeals and Heat-Damage Development in Pseudocereal-Enriched Einkorn Water Biscuits

Focus on the Protein Fraction of Sports Nutrition Supplements

Vitamin D Fortification of Consumption Cow’s Milk: Health, Nutritional and Technological Aspects. A Multidisciplinary Lecture of the Recent Scientific Evidence

Light-Struck Taste in White Wine: Protective Role of Glutathione, Sulfur Dioxide and Hydrolysable Tannins

Bioprocesses with Reduced Ecological Footprint by Marine Debaryomyces hansenii Strain for Potential Applications in Circular Economy

Vitamin D Incorporation in Foods: Formulation Strategies, Stability, and Bioaccessibility as Affected by the Food Matrix

Collaborators (13)

Marina Simona Robescu

Daniela Ubiali

Antonio Tirelli

Marcello Alinovi

Daniela Fracassetti

Sara Limbo

Elena Bancalari

Vera Lavelli

Monica Laureati

Franca Marangoni

Alyssa Hidalgo

ALBERTO GIUSEPPE BARBIROLI

Eleonora Carini

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