Effect of processing (cutter versus continuous emulsifier) and sodium reduction on the physicochemical properties of bologna sausages von Nacimento, Renata, Vidal, Vitor Andre Silva, Souza Paglarini, Camila, Munekata, Paulo E.S., Lorenzo, José M., Barros, Julliane Carvalho, Cristianini, Marcelo, Pollonio, Marise Aparecida Rodrigues

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Glyceryl monostearate-based oleogels as a new fat substitute in meat emulsion von Ferro, Ana Caroline, de Souza Paglarini, Camila, Rodrigues Pollonio, Marise A., Lopes Cunha, Rosiane

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Using inulin‐based emulsion gels as fat substitute in salt reduced Bologna sausage von Souza Paglarini, Camila, Vidal, Vitor AS, Ribeiro, Wanessa, Badan Ribeiro, Ana P, Bernardinelli, Oigres D, Herrero, Ana M, Ruiz‐Capillas, Claudia, Sabadini, Edvaldo, Pollonio, Marise A

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Characterization of baru nut (Dipteryx alata Vog) flour and its application in reduced-fat cupcakes von de Souza Paglarini, Camila, de Souza Queirós, Mayara, Tuyama, Silvia Satie, Moreira, Ana Claúdia Varanda, Chang, Yoon Kil, Steel, Caroline Joy

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Functional emulsion gels as pork back fat replacers in Bologna sausage von de Souza Paglarini, Camila, de Figueiredo Furtado, Guilherme, Honório, Alice Raissa, Mokarzel, Letícia, da Silva Vidal, Vitor Andre, Ribeiro, Ana Paula Badan, Cunha, Rosiane Lopes, Pollonio, Marise Aparecida Rodrigues

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Understanding the role of chia (Salvia Hispanica L.) mucilage on olive oil-based emulsion gels as a new fat substitute in emulsified meat products von 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

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Adding cricket (Gryllus assimilis) flour in hybrid beef patties: physicochemical, technological and sensory challenges von Gomes Martins, Victória M., Milano, Patrícia, Rodrigues Pollonio, Marise A., Santos, Mirian, Oliveira, Aline Pedrosa, Savay‐da‐Silva, Luciana Kimie, Ferreira Ignácio Câmara, Ana K., Souza Paglarini, Camila

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Fatty acid profiles and cholesterol content of Five species of pacu-pevas from the pantanal region of Mato Grosso, Brazil von Medeiros Melo, Danielli, Ferreira Roseno, Tayza, Barros, Wander Miguel, de Faria, Rozilaine Aparecida Pelegrine Gomes, de Souza Paglarini, Camila, Bitencourt Faria, Peter, Mariotto, Sandra, de Souza, Xisto Rodrigues

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Equilibrium isotherms and isosteric heat of pepper variety bico (Capsicum chinense Jacq.) von dos Santos, Philipe, da Silva, Fabricio Schwanz, Porto, Alexandre Goncalves, Zela, Sandro Pioli, de Souza Paglarini, Camila

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Using emulsion gels made with sonicated soy protein isolate dispersions to replace fat in frankfurters von Paglarini, Camila de Souza, Martini, Sivana, Pollonio, Marise Aparecida Rodrigues

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Using dynamic sensory techniques to determine drivers of liking in sodium and fat-reduced Bologna sausage containing functional emulsion gels von Paglarini, Camila de Souza, Vidal, Vitor Andre Silva, dos Santos, Mirian, Coimbra, Lorena O., Esmerino, Erick Almeida, Cruz, Adriano G., Pollonio, Marise Aparecida Rodrigues

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Functional emulsion gels with potential application in meat products von Paglarini, Camila de Souza, Furtado, Guilherme de Figueiredo, Biachi, João Paulo, Vidal, Vitor Andre Silva, Martini, Silvana, Forte, Marcus Bruno Soares, Cunha, Rosiane Lopes, Pollonio, Marise Aparecida Rodrigues

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Emulsion gels based on pork skin and dietary fibers as animal fat replacers in meat emulsions: An adding value strategy to byproducts von Santos, Mirian dos, Ozaki, Maristela Midori, Ribeiro, Wanessa Oliveira, Paglarini, Camila de Souza, Vidal, Vitor Andre Silva, Campagnol, Paulo Cezar Bastianello, Pollonio, Marise Aparecida Rodrigues

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Bamboo fiber improves the functional properties of reduced salt and phosphate‐free Bologna sausage von Magalhães, Iara Maria Cerqueira, Paglarini, Camila de Souza, Vidal, Vitor Andre Silva, Pollonio, Marise Aparecida Rodrigues

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Olive oil-based emulsion gels containing chia (Salvia hispanica L.) mucilage delivering healthy claims to low-saturated fat Bologna sausages von Ferreira Ignácio Câmara, Ana Karoline, Midori Ozaki, Maristela, Santos, Mirian, Silva Vidal, Vitor André, Oliveira Ribeiro, Wanessa, de Souza Paglarini, Camila, Bernardinelli, Oigres Daniel, Sabadini, Edvaldo, Rodrigues Pollonio, Marise Aparecida

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Effect of high hydrostatic pressure on the physicochemical characteristics of low sodium mortadella containing a high level of mechanically deboned poultry chicken meat von Nacimento, Renata do, Vidal, Vitor Andre Silva, de Souza Paglarini, Camila, Domínguez, Rubén, Lorenzo, José M, Barros, Julliane Carvalho, Cristianini, Marcelo, Pollonio, Marise Aparecida Rodrigues

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Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage von Paglarini, Camila de Souza, Vidal, Vitor Andre Silva, Ozaki, Maristela Midori, Ribeiro, Ana Paula Badan, Bernardinelli, Oigres Daniel, Câmara, Ana Karoline Ferreira Ignácio, Herrero, Ana M, Ruiz-Capillas, Claudia, Sabadini, Edvaldo, Pollonio, Marise Aparecida Rodrigues

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Influence of the addition of KCl and CaCl2 blends on the physicochemical parameters of salted meat products throughout the processing steps von VIDAL, Vitor Andre Silva, PAGLARINI, Camila de Souza, FERREIRA, Alef, SANTOS, José Roberto dos, POLLONIO, Marise Aparecida Rodrigues

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Influence of the addition of KCl and CaCl2 blends on the physicochemical parameters of salted meat products throughout the processing steps von VIDAL, Vitor Andre Silva, PAGLARINI, Camila de Souza, FERREIRA, Alef, SANTOS, José Roberto dos, POLLONIO, Marise Aparecida Rodrigues

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Influence of the addition of KCl and CaCl2 blends on the physicochemical parameters of salted meat products throughout the processing steps von Silva Vidal, Vitor Andre, De Souza Paglarini, Camila, Ferreira, Alef, Dos Santos, José Roberto, Pollonio, Marise A. R

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