The role of Saccharomyces cerevisiae in stabilizing emulsions of hexadecane in aqueous media von Meirelles, Aureliano Agostinho Dias, da Cunha, Rosiane Lopes, Gombert, Andreas Karoly

Volltext

Lipid phase characterization and reformulation of chocolate spreads to reduce saturated fatty acids von 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

Volltext

Ultrasonic process affecting interactions between sodium caseinate and whey proteins von Moreira, Thais Caldas Paiva, Cunha, Rosiane Lopes da

Volltext

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

Volltext

Lignin derivatives stabilizing oil-in-water emulsions: Technological aspects, interfacial rheology and cytotoxicity von Czaikoski, Aline, Gomes, Andresa, Kaufmann, Karine Cristine, Liszbinski, Raquel Bester, de Jesus, Marcelo Bispo, Cunha, Rosiane Lopes da

Volltext

Biodegradable pressure sensitive adhesives produced from vital wheat gluten: Effect of glycerol as plasticizer von Sartori, Tanara, Feltre, Gabriela, do Amaral Sobral, Paulo Jose, da Cunha, Rosiane Lopes, Menegalli, Florencia Cecilia

Volltext

High acyl gellan as an emulsion stabilizer von Vilela, Joice Aline Pires, Cunha, Rosiane Lopes da

Volltext

Effect of Ohmic heating on functionality of sodium caseinate – A relationship with protein gelation von Moreira, Thais Caldas Paiva, Pereira, Ricardo N., Vicente, António A., da Cunha, Rosiane Lopes

Volltext

Thermal and rheological properties of organogels formed by sugarcane or candelilla wax in soybean oil von Rocha, Julio Cesar Barbosa, Lopes, Julice Dutra, Mascarenhas, Maria Cristina Nucci, Arellano, Daniel Barrera, Guerreiro, Lizielle Maria Ricardo, da Cunha, Rosiane Lopes

Volltext

Properties of films produced from blends of pectin and gluten von Sartori, Tanara, Feltre, Gabriela, do Amaral Sobral, Paulo Jose, Lopes da Cunha, Rosiane, Menegalli, Florencia Cecilia

Volltext

The influence of gelation rate on the physical properties/structure of salt-induced gels of soy protein isolate–gellan gum von Pires Vilela, Joice Aline, Cavallieri, Ângelo Luiz Fazani, Lopes da Cunha, Rosiane

Volltext

Production of whey protein isolate – gellan microbeads for encapsulation and release of flaxseed bioactive compounds von Kuhn, Kátia Regina, e Silva, Fernanda Guimarães Drummond, Netto, Flavia Maria, da Cunha, Rosiane Lopes

Volltext

Emulsions stabilized by high acyl gellan and KCl von Vilela, Joice Aline Pires, Cunha, Rosiane Lopes da

Volltext

Preparation, characterization and in vitro digestibility of gellan and chitosan–gellan microgels von Vilela, Joice Aline Pires, Perrechil, Fabiana de Assis, Picone, Carolina Siqueira Franco, Sato, Ana Carla Kawazoe, Cunha, Rosiane Lopes da

Volltext

Organic acids in bread-making affecting gluten structure and digestibility von 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

Volltext

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

Volltext

Influência da temperatura no comportamento reológico da polpa de jabuticaba von Sato, Ana Carla Kawazoe, Cunha, Rosiane Lopes da

Volltext

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

Volltext

Physicochemical and rheological properties of soybean organogels: Interactions between different structuring agents von 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

Volltext

Effect of pectin and temperature on sunflower meal colloidal particles for emulsion structure and stabilisation von 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

Volltext