Sabadini E - Search Results

1

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: sabadini e. 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

2

Understanding the effect of different chloride salts on the water behavior in the salted meat matrix along 180 days of shelf life.

Vidal VAS, Bernardinelli OD, Paglarini CS, Sabadini E, Pollonio MAR. Vidal VAS, et al. Among authors: sabadini e. Food Res Int. 2019 Nov;125:108634. doi: 10.1016/j.foodres.2019.108634. Epub 2019 Aug 23. Food Res Int. 2019. PMID: 31554109

3

Reducing phosphate in emulsified meat products by adding chia (Salvia hispanica L.) mucilage in powder or gel format: A clean label technological strategy.

Câmara AKFI, Vidal VAS, Santos M, Bernardinelli OD, Sabadini E, Pollonio MAR. Câmara AKFI, et al. Among authors: sabadini e. Meat Sci. 2020 May;163:108085. doi: 10.1016/j.meatsci.2020.108085. Epub 2020 Feb 11. Meat Sci. 2020. PMID: 32088609

4

Using inulin-based emulsion gels as fat substitute in salt reduced Bologna sausage.

de Souza Paglarini C, Vidal VA, Ribeiro W, Badan Ribeiro AP, Bernardinelli OD, Herrero AM, Ruiz-Capillas C, Sabadini E, Rodrigues Pollonio MA. de Souza Paglarini C, et al. Among authors: sabadini e. J Sci Food Agric. 2021 Jan 30;101(2):505-517. doi: 10.1002/jsfa.10659. Epub 2020 Aug 18. J Sci Food Agric. 2021. PMID: 32648307

5

The states of water in tryptophan grafted hydroxypropyl methylcellulose hydrogels and their effect on the adsorption of methylene blue and rhodamine B.

Toledo PVO, Bernardinelli OD, Sabadini E, Petri DFS. Toledo PVO, et al. Among authors: sabadini e. Carbohydr Polym. 2020 Nov 15;248:116765. doi: 10.1016/j.carbpol.2020.116765. Epub 2020 Jul 25. Carbohydr Polym. 2020. PMID: 32919561 Free article.

6

Vanillin crosslinked chitosan films: The states of water and the effect of carriers on curcumin uptake.

da Silva RLCG, Bernardinelli OD, Frachini ECG, Ulrich H, Sabadini E, Petri DFS. da Silva RLCG, et al. Among authors: sabadini e. Carbohydr Polym. 2022 Sep 15;292:119725. doi: 10.1016/j.carbpol.2022.119725. Epub 2022 Jun 11. Carbohydr Polym. 2022. PMID: 35725193 Free article.

7

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: sabadini e. Foods. 2022 Oct 22;11(21):3311. doi: 10.3390/foods11213311. Foods. 2022. PMID: 36359925 Free PMC article.

8

The effect of the molecular structure of hydroxypropyl methylcellulose on the states of water, wettability, and swelling properties of cryogels prepared with and without CaO₂.

Chiaregato CG, Bernardinelli OD, Shavandi A, Sabadini E, Petri DFS. Chiaregato CG, et al. Among authors: sabadini e. Carbohydr Polym. 2023 Sep 15;316:121029. doi: 10.1016/j.carbpol.2023.121029. Epub 2023 May 18. Carbohydr Polym. 2023. PMID: 37321726

9

The gelling of κ-carrageenan in light and heavy water.

Cardoso MV, Sabadini E. Cardoso MV, et al. Among authors: sabadini e. Carbohydr Res. 2010 Nov 2;345(16):2368-73. doi: 10.1016/j.carres.2010.08.015. Epub 2010 Aug 27. Carbohydr Res. 2010. PMID: 20869043

10

Solubility of carbohydrates in heavy water.

Cardoso MV, Carvalho LV, Sabadini E. Cardoso MV, et al. Among authors: sabadini e. Carbohydr Res. 2012 May 15;353:57-61. doi: 10.1016/j.carres.2012.03.005. Epub 2012 Mar 14. Carbohydr Res. 2012. PMID: 22480785

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