Lipid phase characterization and reformulation of chocolate spreads to reduce saturated fatty acids
Chaves, Kamila Ferreira, de Castro, Giuliano Leão Pereira, Boemer, João Paulo Ribeiro, da Silva, Vanessa Martins, da Cunha, Rosiane Lopes, Luccas, Valdecir, Ribeiro, Ana Paula Badan
Published in Brazilian Journal of Food Technology (2024)
Published in Brazilian Journal of Food Technology (2024)
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Journal Article
Ultrasonic process affecting interactions between sodium caseinate and whey proteins
Moreira, Thais Caldas Paiva, Cunha, Rosiane Lopes da
Published in Food research international (01.02.2023)
Published in Food research international (01.02.2023)
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Journal Article
Chia (Salvia hispanica L.) mucilage as a new fat substitute in emulsified meat products: Technological, physicochemical, and rheological characterization
Câmara, Ana Karoline Ferreira Ignácio, Okuro, Paula Kiyomi, Cunha, Rosiane Lopes da, Herrero, Ana María, Ruiz-Capillas, Claudia, Pollonio, Marise Aparecida Rodrigues
Published in Food science & technology (01.05.2020)
Published in Food science & technology (01.05.2020)
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Journal Article
Lignin derivatives stabilizing oil-in-water emulsions: Technological aspects, interfacial rheology and cytotoxicity
Czaikoski, Aline, Gomes, Andresa, Kaufmann, Karine Cristine, Liszbinski, Raquel Bester, de Jesus, Marcelo Bispo, Cunha, Rosiane Lopes da
Published in Industrial crops and products (15.10.2020)
Published in Industrial crops and products (15.10.2020)
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Journal Article
Biodegradable pressure sensitive adhesives produced from vital wheat gluten: Effect of glycerol as plasticizer
Sartori, Tanara, Feltre, Gabriela, do Amaral Sobral, Paulo Jose, da Cunha, Rosiane Lopes, Menegalli, Florencia Cecilia
Published in Colloids and surfaces. A, Physicochemical and engineering aspects (05.01.2019)
Published in Colloids and surfaces. A, Physicochemical and engineering aspects (05.01.2019)
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Journal Article
Production of whey protein isolate – gellan microbeads for encapsulation and release of flaxseed bioactive compounds
Kuhn, Kátia Regina, e Silva, Fernanda Guimarães Drummond, Netto, Flavia Maria, da Cunha, Rosiane Lopes
Published in Journal of food engineering (01.04.2019)
Published in Journal of food engineering (01.04.2019)
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Journal Article
Emulsions stabilized by high acyl gellan and KCl
Vilela, Joice Aline Pires, Cunha, Rosiane Lopes da
Published in Food research international (01.01.2017)
Published in Food research international (01.01.2017)
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Journal Article
Organic acids in bread-making affecting gluten structure and digestibility
Ramos Magalhães, Ana Elisa, Landim Neves, Maria Isabel, dos Reis Gasparetto, Bruna, Oliveira Júnior, Fernando Divino, Ribas Fonseca, Larissa, Joy Steel, Caroline, Lopes da Cunha, Rosiane
Published in Food research international (01.12.2023)
Published in Food research international (01.12.2023)
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Journal Article
Understanding the role of chia (Salvia Hispanica L.) mucilage on olive oil-based emulsion gels as a new fat substitute in emulsified meat products
Câmara, Ana Karoline Ferreira Ignácio, Okuro, Paula Kiyomi, Santos, Mirian, Paglarini, Camila de Souza, da Cunha, Rosiane Lopes, Ruiz-Capillas, Claudia, Herrero, Ana María, Pollonio, Marise Aparecida Rodrigues
Published in European food research & technology (01.05.2020)
Published in European food research & technology (01.05.2020)
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Journal Article
Preparation, characterization and in vitro digestibility of gellan and chitosan–gellan microgels
Vilela, Joice Aline Pires, Perrechil, Fabiana de Assis, Picone, Carolina Siqueira Franco, Sato, Ana Carla Kawazoe, Cunha, Rosiane Lopes da
Published in Carbohydrate polymers (06.03.2015)
Published in Carbohydrate polymers (06.03.2015)
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Journal Article
Satiety and in vitro digestibility of low saturated fat Bologna sausages added of chia mucilage powder and chia mucilage-based emulsion gel
Câmara, Ana Karoline Ferreira Ignácio, Geraldi, Marina Vilar, Okuro, Paula Kiyomi, Maróstica, Mário Roberto, da Cunha, Rosiane Lopes, Pollonio, Marise Aparecida Rodrigues
Published in Journal of functional foods (01.02.2020)
Published in Journal of functional foods (01.02.2020)
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Journal Article
Thermal and rheological properties of organogels formed by sugarcane or candelilla wax in soybean oil
Rocha, Julio Cesar Barbosa, Lopes, Julice Dutra, Mascarenhas, Maria Cristina Nucci, Arellano, Daniel Barrera, Guerreiro, Lizielle Maria Ricardo, da Cunha, Rosiane Lopes
Published in Food research international (01.01.2013)
Published in Food research international (01.01.2013)
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Journal Article
Physicochemical and rheological properties of soybean organogels: Interactions between different structuring agents
Godoi, Kamila Ramponi Rodrigues de, Basso, Rodrigo Corrêa, Ming, Chiu Chih, Silva, Vanessa Martins da, Cunha, Rosiane Lopes da, Barrera-Arellano, Daniel, Ribeiro, Ana Paula Badan
Published in Food research international (01.10.2019)
Published in Food research international (01.10.2019)
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Journal Article
Effect of pectin and temperature on sunflower meal colloidal particles for emulsion structure and stabilisation
Giarola, Raquel Carolina, Ferrari, Roseli Aparecida, Troya Raineri Fiocco, Ana Clara, Netto, Flavia Maria, da Cunha, Rosiane Lopes, Nabeshima, Elizabeth Harumi, Eisner, Peter, Muranyi, Isabel, Sadahira, Mitie Sonia
Published in International journal of food science & technology (01.10.2023)
Published in International journal of food science & technology (01.10.2023)
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Journal Article
Rheological and structural evaluations of commercial italian salad dressings
Perrechil, Fabiana de Assis(Universidade Estadual de Campinas Departamento de Engenharia de Alimentos), Santana, Rejane de Castro(Universidade Estadual de Campinas Departamento de Engenharia de Alimentos), Fasolin, Luiz Henrique(Universidade Estadual de Campinas Departamento de Engenharia de Alimentos), Silva, Cesar Augusto Sodré da(Universidade Estadual de Campinas Departamento de Engenharia de Alimentos), Cunha, Rosiane Lopes da(Universidade Estadual de Campinas Departamento de Engenharia de Alimentos)
Published in Ciência e tecnologia de alimentos (01.06.2010)
Published in Ciência e tecnologia de alimentos (01.06.2010)
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