Reducing phosphate in emulsified meat products by adding chia (Salvia hispanica L.) mucilage in powder or gel format: A clean label technological strategy von Câmara, Ana Karoline Ferreira Ignácio, Vidal, Vitor André Silva, Santos, Mirian, Bernardinelli, Oigres Daniel, Sabadini, Edvaldo, 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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Satiety and in vitro digestibility of low saturated fat Bologna sausages added of chia mucilage powder and chia mucilage-based emulsion gel von Câmara, Ana Karoline Ferreira Ignácio, Geraldi, Marina Vilar, Okuro, Paula Kiyomi, Maróstica, Mário Roberto, da Cunha, Rosiane Lopes, Pollonio, Marise Aparecida Rodrigues

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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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Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction von Barretto, Tiago Luis, Pollonio, Marise Aparecida Rodrigues, Telis-Romero, Javier, da Silva Barretto, Andrea Carla

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Understanding the Performance of Plant Protein Concentrates as Partial Meat Substitutes in Hybrid Meat Emulsions von Santos, Mirian dos, Rocha, Daniela Almeida Vieira Fogaça da, Bernardinelli, Oigres Daniel, Oliveira Júnior, Fernando Divino, de Sousa, Diógenes Gomes, Sabadini, Edvaldo, da Cunha, Rosiane Lopes, Trindade, Marco Antonio, Pollonio, Marise Aparecida Rodrigues

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Adding Blends of NaCl, KCl, and CaCl2 to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life von Wagner, Roger, Fagundes, Mariane Bittencourt, Campagnol, Paulo Cezar Bastianello, dos Santos, Bibiana Alves, Pollonio, Marise Aparecida Rodrigues

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Chia (Salvia hispanica L.) mucilage as a new fat substitute in emulsified meat products: Technological, physicochemical, and rheological characterization von Câmara, Ana Karoline Ferreira Ignácio, Okuro, Paula Kiyomi, Cunha, Rosiane Lopes da, Herrero, Ana María, Ruiz-Capillas, Claudia, 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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Impact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked ham von Barretto, Tiago Luis, Bellucci, Elisa Rafaela Bonadio, Barbosa, Roger Darros, Pollonio, Marise Aparecida Rodrigues, Romero, Javier Telis, da Silva Barretto, Andrea Carla

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Pork skin-based emulsion gels as animal fat replacers in hot-dog style sausages von dos Santos, Mirian, Munekata, Paulo E.S., Pateiro, Mirian, Magalhães, Giseli Carvalho, Barretto, Andrea Carla Silva, Lorenzo, José Manuel, Pollonio, Marise Aparecida Rodrigues

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Ultrasound: A new approach to reduce phosphate content of meat emulsions von Pinton, Mariana Basso, Correa, Leticia Pereira, Facchi, Michelle Maria Xavier, Heck, Rosane Teresinha, Leães, Yasmim Sena Vaz, Cichoski, Alexandre José, Lorenzo, José Manuel, dos Santos, Mirian, Pollonio, Marise Aparecida Rodrigues, Campagnol, Paulo Cezar Bastianello

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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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Classification of Chicken Parts Using a Portable Near-Infrared (NIR) Spectrophotometer and Machine Learning von Nolasco Perez, Irene Marivel, Badaró, Amanda Teixeira, Barbon, Sylvio, Barbon, Ana Paula AC, Pollonio, Marise Aparecida Rodrigues, Barbin, Douglas Fernandes

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Golden flaxseed and its byproducts in beef patties: physico-chemical evaluation and fatty acid profile von Novello, Daiana, Pollonio, Marise Aparecida Rodrigues

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Using chitosan and radish powder to improve stability of fermented cooked sausages von Ozaki, Maristela Midori, Munekata, Paulo E.S., Lopes, Aline de Souza, Nascimento, Maristela da Silva do, Pateiro, Mirian, Lorenzo, José Manuel, Pollonio, Marise Aparecida Rodrigues

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Interaction between papain and transglutaminase enzymes on the textural softening of burgers von Ribeiro, Wanessa Oliveira, Ozaki, Maristela Midori, dos Santos, Mirian, Rodríguez, Andrea Paola, Pflanzer, Sérgio Bertelli, Pollonio, Marise Aparecida Rodrigues

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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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ω-3 in meat products: benefits and effects on lipid oxidative stability von Bernardi, Daniela Miotto, Bertol, Teresinha Marisa, Pflanzer, Sérgio Bertelli, Sgarbieri, Valdemiro Carlos, Pollonio, Marise Aparecida Rodrigues

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