Publicaciones en colaboración con investigadores/as de Universidade Estadual de Campinas (5)

2022

  1. Bioavailability evaluation of calcium, magnesium and zinc in Brazilian cheese through a combined model of in vitro digestion and Caco-2 cells

    Journal of Food Composition and Analysis, Vol. 107

2021

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

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 2, pp. 505-517

2020

  1. Chia (Salvia hispanica L.) mucilage as a new fat substitute in emulsified meat products: Technological, physicochemical, and rheological characterization

    LWT, Vol. 125

  2. Understanding the role of chia (Salvia Hispanica L.) mucilage on olive oil-based emulsion gels as a new fat substitute in emulsified meat products

    European Food Research and Technology, Vol. 246, Núm. 5, pp. 909-922

2007

  1. A non-extractable condensed-tannins fiber reduces thermal oxidation in oils at frying temperature

    European Journal of Lipid Science and Technology, Vol. 109, Núm. 12, pp. 1218-1225