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Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage.
Paglarini CS, Vidal VAS, Ozaki MM, Ribeiro APB, Bernardinelli OD, Câmara AKFI, Herrero AM, Ruiz-Capillas C, Sabadini E, Pollonio MAR. Paglarini CS, et al. Among authors: ribeiro apb. Food Sci Technol Int. 2022 Jan;28(1):3-14. doi: 10.1177/1082013220980586. Epub 2021 Jan 17. Food Sci Technol Int. 2022. PMID: 33455448
Milk fat nanoemulsions stabilized by dairy proteins.
de Souza Queirós M, Viriato RLS, Vega DA, Ribeiro APB, Gigante ML. de Souza Queirós M, et al. Among authors: ribeiro apb. J Food Sci Technol. 2020 Sep;57(9):3295-3304. doi: 10.1007/s13197-020-04362-0. Epub 2020 Mar 27. J Food Sci Technol. 2020. PMID: 32728278 Free PMC article.
Crystallization modifiers in lipid systems.
Ribeiro AP, Masuchi MH, Miyasaki EK, Domingues MA, Stroppa VL, de Oliveira GM, Kieckbusch TG. Ribeiro AP, et al. J Food Sci Technol. 2015 Jul;52(7):3925-46. doi: 10.1007/s13197-014-1587-0. Epub 2014 Oct 11. J Food Sci Technol. 2015. PMID: 26139862 Free PMC article. Review.
Dairy-based solid lipid microparticles: A novel approach.
Queirós MS, Viriato RLS, Ribeiro APB, Gigante ML. Queirós MS, et al. Among authors: ribeiro apb. Food Res Int. 2020 May;131:109009. doi: 10.1016/j.foodres.2020.109009. Epub 2020 Jan 23. Food Res Int. 2020. PMID: 32247456 Free article.
42 results