Rosiane Lopes da Cunha - Search Results

Year	Number of Results
2014	1
2015	2
2016	5
2017	2
2018	2
2019	2
2020	1
2021	1
2022	3
2023	2
2024	0

1

Protein-based strategies for fat replacement: Approaching different protein colloidal types, structured systems and food applications.

Vélez-Erazo EM, Okuro PK, Gallegos-Soto A, da Cunha RL, Hubinger MD. Vélez-Erazo EM, et al. Among authors: da cunha rl. Food Res Int. 2022 Jun;156:111346. doi: 10.1016/j.foodres.2022.111346. Epub 2022 May 7. Food Res Int. 2022. PMID: 35650975 Review.

2

High acyl gellan as an emulsion stabilizer.

Vilela JA, da Cunha RL. Vilela JA, et al. Among authors: da cunha rl. Carbohydr Polym. 2016 Mar 30;139:115-24. doi: 10.1016/j.carbpol.2015.12.045. Epub 2015 Dec 23. Carbohydr Polym. 2016. PMID: 26794954

3

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

Ramos Magalhães AE, Landim Neves MI, Dos Reis Gasparetto B, Oliveira Júnior FD, Ribas Fonseca L, Joy Steel C, Lopes da Cunha R. Ramos Magalhães AE, et al. Among authors: lopes da cunha r. Food Res Int. 2023 Dec;174(Pt 1):113520. doi: 10.1016/j.foodres.2023.113520. Epub 2023 Sep 28. Food Res Int. 2023. PMID: 37986424

4

Ultrasonic process affecting interactions between sodium caseinate and whey proteins.

Moreira TCP, Cunha RLD. Moreira TCP, et al. Among authors: cunha rld. Food Res Int. 2023 Feb;164:112356. doi: 10.1016/j.foodres.2022.112356. Epub 2022 Dec 25. Food Res Int. 2023. PMID: 36737944

5

Understanding the Performance of Plant Protein Concentrates as Partial Meat Substitutes in Hybrid Meat Emulsions.

Santos MD, Rocha DAVFD, Bernardinelli OD, Oliveira Júnior FD, de Sousa DG, Sabadini E, da Cunha RL, Trindade MA, Pollonio MAR. Santos MD, et al. Among authors: da cunha rl. Foods. 2022 Oct 22;11(21):3311. doi: 10.3390/foods11213311. Foods. 2022. PMID: 36359925 Free PMC article.

6

Emulsions stabilized by high acyl gellan and KCl.

Vilela JA, Cunha RL. Vilela JA, et al. Among authors: cunha rl. Food Res Int. 2017 Jan;91:47-54. doi: 10.1016/j.foodres.2016.11.020. Epub 2016 Nov 19. Food Res Int. 2017. PMID: 28290326

7

Heteroaggregation of lipid droplets coated with sodium caseinate and lactoferrin.

de Figueiredo Furtado G, Michelon M, de Oliveira DRB, da Cunha RL. de Figueiredo Furtado G, et al. Among authors: da cunha rl. Food Res Int. 2016 Nov;89(Pt 1):309-319. doi: 10.1016/j.foodres.2016.08.024. Epub 2016 Aug 26. Food Res Int. 2016. PMID: 28460920

8

Effect of Ohmic heating on functionality of sodium caseinate - A relationship with protein gelation.

Moreira TCP, Pereira RN, Vicente AA, da Cunha RL. Moreira TCP, et al. Among authors: da cunha rl. Food Res Int. 2019 Feb;116:628-636. doi: 10.1016/j.foodres.2018.08.087. Epub 2018 Aug 28. Food Res Int. 2019. PMID: 30716989

9

Stabilization mechanisms of oil-in-water emulsions by Saccharomyces cerevisiae.

Moreira TCP, da Silva VM, Gombert AK, da Cunha RL. Moreira TCP, et al. Among authors: da cunha rl. Colloids Surf B Biointerfaces. 2016 Jul 1;143:399-405. doi: 10.1016/j.colsurfb.2016.03.043. Epub 2016 Mar 16. Colloids Surf B Biointerfaces. 2016. PMID: 27043066

10

High solids emulsions produced by ultrasound as a function of energy density.

Consoli L, de Figueiredo Furtado G, da Cunha RL, Hubinger MD. Consoli L, et al. Among authors: da cunha rl. Ultrason Sonochem. 2017 Sep;38:772-782. doi: 10.1016/j.ultsonch.2016.11.038. Epub 2016 Dec 1. Ultrason Sonochem. 2017. PMID: 27955981 Free article.

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