About the Authors
- Carolina Soares Moura
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* E-mail: linanutricao@yahoo.com.br
Affiliation Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
- Pablo Christiano Barboza Lollo
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Affiliation Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
- Priscila Neder Morato
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Affiliation Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
- Luciana Hisayama Nisishima
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Affiliation Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
- Everardo Magalhães Carneiro
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Affiliation Institute of Biology (IB), University of Campinas (UNICAMP), São Paulo, Brazil
- Jaime Amaya-Farfan
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Affiliation Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
Competing Interests
On behalf of all the authors, Dr. Lollo declares that the authors approved the revised competing interest statement: “Hilmar Ingredients, Brazil donated the whey proteins used in this study. There are no further patents, products in development or marketed products to declare”. This does not alter the authors' adherence to all the PLOS ONE policies on sharing data and materials.
Author Contributions
Conceived and designed the experiments: CSM. Reviewed the manuscript: EMC JA-F. Performed the experiments: PCBL PNM LHN CSM. Analyzed the data: CSM. Wrote the manuscript: CSM.