CAMILA DE SOUZA PAGLARINI

@en.esalq.usp.br

Departament of Food Science and Technology - ESALQ/USP
Luiz de Queiroz College of Agriculture- University of Sao Paulo



                 

https://researchid.co/camilaspaglarini

RESEARCH, TEACHING, or OTHER INTERESTS

Food Science

33

Scopus Publications

1534

Scholar Citations

22

Scholar h-index

24

Scholar i10-index

Scopus Publications

  • Are commercial plant extracts efficient antioxidants in cooked and frozen beef, pork, chicken and mechanically deboned chicken meat patties?
    Camila S. Paglarini, Vitor A.S. Vidal, Iramaia A. Neri-Numa, Glaucia M. Pastore, and Marise A.R. Pollonio
    Elsevier BV

  • Effect of processing (cutter versus continuous emulsifier) and sodium reduction on the physicochemical properties of bologna sausages
    Renata do Nacimento, Vitor Andre Silva Vidal, Camila de Souza Paglarini, Paulo E.S. Munekata, José M. Lorenzo, Julliane Carvalho Barros, Marcelo Cristianini, and Marise Aparecida Rodrigues Pollonio
    Wiley
    AbstractBACKGROUNDOvercoming the impact of sodium reduction in the properties of emulsified sausages is a current challenge in the production of healthier meat products. Because the emulsifying process play a key role in the stability of sausages, the present study aimed to evaluate the effects of two mechanical emulsifying systems (cutter versus continuous emulsifier) and two levels of sodium chloride (2.50 and 1.25%) on the physicochemical characteristics of bologna sausages.RESULTSA reduction of sodium increased the L* value and reduced the a* value, and also decreased the protein extraction yield in sausages produced in the cutter system. Moreover, the emulsion stability of reduced sodium batter was increased by cutter emulsification (F50C). On the other hand, the continuous emulsifier process did not decrease the extraction of myofibrillar proteins in F50E (sodium reduced treatment), resulting in minimal impact on emulsion stability and an increase in hardness in reduced‐sodium sausages.CONCLUSIONTherefore, to produce low‐sodium sausages, the continuous emulsifier was more effective producing batters with increased extracted myofibrillar proteins, improving the structure and functionality of myofibrillar proteins compared to the cutter process. © 2023 Society of Chemical Industry.

  • Effect of high hydrostatic pressure on the physicochemical characteristics of low sodium mortadella containing a high level of mechanically deboned poultry chicken meat
    Renata do Nacimento, Vitor Andre Silva Vidal, Camila de Souza Paglarini, Rubén Domínguez, José M. Lorenzo, Julliane Carvalho Barros, Marcelo Cristianini, and Marise Aparecida Rodrigues Pollonio
    SAGE Publications
    High hydrostatic pressure (HHP) is an emerging technology that can be applied to improve the functional properties of emulsified meat products. The aim of this study was to evaluate the effect of HHP (100 and 200 MPa) on low-sodium mortadella produced with high content of mechanically deboned poultry meat (MDPM). Seven treatments were produced: FC (2.5% NaCl - control 1), F1-C (1.25% NaCl - control 2), F1-100 (1.25% NaCl and 100 MPa), F1-200 (1.25% NaCl and 200 MPa), F2-C (1.25% NaCl, 1.60% KCl), F2-100 (1.25% NaCl, 1.60% KCl, 100 MPa), and F2-200 (1.25% NaCl, 1.60% KCl, 200 MPa). Proximate composition, sodium content, emulsion stability, extraction yield of myofibrillar proteins, instrumental color, texture profile, and microstructure of the samples were evaluated. Pressurization and salt reduction did not affect chemical composition (moisture, fat and protein) of the samples, while HHP increased protein extraction, forming a more compact, homogeneous and better distributed gel, improving emulsion stability and increasing mortadella hardness. Therefore, this technique could effectively compensate the deterioration in the protein gel matrix caused by salt reduction. Studies are necessary to investigate the effects of HPP on sensory properties and lipid oxidation of mortadella.

  • Adding cricket (Gryllus assimilis) flour in hybrid beef patties: physicochemical, technological and sensory challenges
    Victória M. Gomes Martins, Patrícia Milano, Marise A. Rodrigues Pollonio, Mirian dos Santos, Aline Pedrosa de Oliveira, Luciana Kimie Savay‐da‐Silva, Ana K. Ferreira Ignácio Câmara, and Camila de Souza Paglarini
    Wiley
    SummaryThe effect of replacing partially lean meat (21.7% protein, 4.5% fat) with cricket (Gryllus assimilis) flour (CF) in the physicochemical, technological and sensory properties of beef patties was evaluated. Four formulations were elaborated, a control with 66% w/w of beef (FC) and the others with substitution of the meat at 10 (F10%), 15 (F15%) and 20% w/w (F20%) levels with CF. Analysis of chemical composition, shrinkage, cooking yield, moisture and fat retention, pH, colour, lipid oxidation (TBARS), texture and sensory profile (Acceptance test and CATA questions) were performed. An increase in fat content, moisture and fat retention was observed in products with cricket flour. Adding CF resulted in softer meat products with lower shrinkage and cooking loss. FC was lighter and redder than products with CF. TBARS values were higher as CF addition increased, with no difference among FC and F10%. FC and F10% had greater sensory acceptance (scores above 8.0 and 7.0 for overall liking, respectively). By the CATA test consumers linked FC and F10% with the descriptors associated with overall liking, such as burger aroma, meat aroma and juicy and F15% and F20% were associated with undesirable descriptors such strange and unpleasant aroma, bad and dry appearance, sandy and crumbly. The results showed that cricket flour could replace beef by a fraction of up to 10%, obtaining a hybrid meat product with appropriate technological and sensory characteristics.

  • Effect of commercial plant extracts on the oxidative stability of mechanically deboned poultry meat during chilled storage
    Camila S. Paglarini, Vitor A.S. Vidal, Iramaia A. Neri-Numa, Glaucia M. Pastore, and Marise A.R. Pollonio
    Elsevier BV

  • Crickets as a Promising Alternative Edible Insect: Nutritional and Technological Aspects and 3D Printing Prospective
    Ingrid Rodrigues Ferreira, Patrícia Milano, Marise Aparecida Rodrigues Pollonio, Ana Karoline Ferreira Ignácio Câmara, and Camila de Souza Paglarini
    Springer International Publishing

  • Salted Meat Products: Nutritional Characteristics, Processing and Strategies for Sodium Reduction
    Vitor A. S. Vidal, Camila S. Paglarini, Jose M. Lorenzo, Paulo E.S. Munekata, and Marise A. R. Pollonio
    Informa UK Limited
    ABSTRACT The category of salted meat products is very diversified and are widely appreciated and consumed worldwide due to their unique sensory characteristics and high nutritional value. As some salted meat products are stable at ambient temperature, they are considered a safe strategy. However, they have been criticized due to some high levels of sodium, which if consumed in excess may increase the risk of developing certain health disorders. In this context, this work discusses in detail, the characteristics, processing, different strategies for sodium reduction and the effect of sodium chloride (NaCl) reduction in the category of salted meat products, as well as the main new technologies used in the salting and dehydration stages to optimize processes and improve the quality of final products.

  • Bioactive compounds in kombucha: A review of substrate effect and fermentation conditions
    Bruna Milena Bortolomedi, Camila Souza Paglarini, and Fábio Cristiano Angonesi Brod
    Elsevier BV

  • Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage
    Camila de Souza Paglarini, Vitor Andre Silva Vidal, Maristela Midori Ozaki, Ana Paula Badan Ribeiro, Oigres Daniel Bernardinelli, Ana Karoline Ferreira Ignácio Câmara, Ana M Herrero, Claudia Ruiz-Capillas, Edvaldo Sabadini, and Marise Aparecida Rodrigues Pollonio
    SAGE Publications
    The effects of gelled emulsions (GE) used as animal fat replacers in terms of the nutritional, technological, and sensory properties of Bologna sausages during 60 days of chilled storage have been studied. Samples with GE added exhibited a fat reduction of 31%. Sausages with GE had higher values of L* and lower values of a* compared to the control. Harder sausages were obtained by the addition of GE. Higher lipid oxidation rates were found with increasing amounts of GE in the reformulated products. In addition, the relaxation time was not affected by the reformulation. All samples were deemed acceptable by consumer tests. However, CATA (Check-all-that-apply) tests showed that Bolognas formulated with partial or total pork fat replaced with GE were described as rubbery, not very spicy and firm, appeared to be dry and opaque, and had an aftertaste. Chilled storage significantly affected the Thiobarbituric Acid Reactive Substances (TBARS) values and slightly affected the pH values, texture, color, and NMR data. An important result is that the panelists did not detect the oxidation results in relation to the TBARS values, and the addition of a GE with inulin as dietary fiber may be a good strategy to make Bologna sausage healthier.

  • Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review
    Camila de Souza Paglarini, Vitor Andre Silva Vidal, Silvana Martini, Rosiane Lopes Cunha, and Marise Aparecida Rodrigues Pollonio
    Informa UK Limited
    Abstract Recent consumers’ concerns about diet and its health benefits has triggered a reduction in consumption of foods rich in sugar, fat, salt, and chemical additives. As a result, an expanded market for functional foods has arisen. In particular, high-fat foods normally composed by saturated fatty acids, cholesterol and trans-fatty acids have been reformulated to be healthier. The primary source of saturated fat ingested by humans includes meats and their by-products that have animal fat as lipid source. The reformulation of these products therefore represents an important strategy to make them healthier for human consumption. Substituting solid fat by unsaturated oils usually affects the texture of the products, and therefore, new structuring methods must be developed to provide vegetable oils a similar characteristic to solid fats and improve their functional and health-related properties. Among these structural models, gelled emulsions (GE) show great potential to be used as healthier lipid ingredients in low-calorie and reduced-fat products, including healthier meat products. This review addresses the GE properties to be used as structuring agent, their in vitro bioaccessibility in meat products and effect on technological, sensorial, microstructural and microbiological characteristics.

  • Reducing phosphate in low sodium and low-cost meat emulsions: A healthier approach
    Vitor A. S. Vidal, Camila S. Paglarini, José R. Santos, and Marise A. R. Pollonio
    Hindawi Limited

  • Olive oil-based emulsion gels containing chia (Salvia hispanica L.) mucilage delivering healthy claims to low-saturated fat Bologna sausages
    Ana Karoline Ferreira Ignácio Câmara, Maristela Midori Ozaki, Mirian Santos, Vitor André Silva Vidal, Wanessa Oliveira Ribeiro, Camila de Souza Paglarini, Oigres Daniel Bernardinelli, Edvaldo Sabadini, and Marise Aparecida Rodrigues Pollonio
    Elsevier BV

  • Glyceryl monostearate-based oleogels as a new fat substitute in meat emulsion
    Ana Caroline Ferro, Camila de Souza Paglarini, Marise A. Rodrigues Pollonio, and Rosiane Lopes Cunha
    Elsevier BV

  • Using inulin-based emulsion gels as fat substitute in salt reduced Bologna sausage
    Camila de Souza Paglarini, Vitor AS Vidal, Wanessa Ribeiro, Ana P Badan Ribeiro, Oigres D Bernardinelli, Ana M Herrero, Claudia Ruiz‐Capillas, Edvaldo Sabadini, and Marise A Rodrigues Pollonio
    Wiley
    AbstractBACKGROUNDA high‐fiber emulsion gel (EG) containing inulin, soy protein isolate, and soybean oil was applied as animal fat replacer in reduced salt and fat Bologna sausage containing mechanically deboned chicken meat, pork meat, and pork back fat. Technological and microbiological properties were evaluated for 60 days at 4 °C.RESULTSA reduction of 11 to 34% and 35 to 45% of fat and sodium were obtained in reformulated products, respectively. An increase in fiber content and polyunsaturated fatty acid was noticed in the formulations with EG. The addition of EG in Bologna increased L* (lightness) values and reduced a* (redness/greenness) values comparing to control treatment. Microstructural properties of sausages exhibited a denser network with the presence of EG. Softer, more elastic, cohesive and resilient samples with a higher intensity of lipid oxidation (P < 0.05) were observed in EG added sausages. The nuclear magnetic resonance (NMR) data shows that the presence of EG recovers the matrix that has been weakened due to reduction of fat and salt. Sensory evaluation showed that the incorporation of the EGs resulted in acceptable scores.CONCLUSIONThese results suggest that inulin‐based EG is a potential fat substitute for developing healthier meat products, with better fatty acids composition and stable to chilled storage. © 2020 Society of Chemical Industry

  • Bamboo fiber improves the functional properties of reduced salt and phosphate-free Bologna sausage
    Iara Maria Cerqueira Magalhães, Camila de Souza Paglarini, Vitor Andre Silva Vidal, and Marise Aparecida Rodrigues Pollonio
    Hindawi Limited

  • Influence of the addition of kcl and cacl<inf>2</inf> blends on the physicochemical parameters of salted meat products throughout the processing steps
    Vitor Andre Silva VIDAL, Camila de Souza PAGLARINI, Alef FERREIRA, José Roberto dos SANTOS, and Marise Aparecida Rodrigues POLLONIO
    FapUNIFESP (SciELO)
    The objective of this study was to evaluate the effects of different chloride salts (NaCl, KCl, and CaCl2) on the characteristics of salted meat products through the determination of moisture, pH, aw, chloride, ash levels, cooking loss, and instrumental color during the processing steps. Four salted meat treatments were elaborate using the following salts in the wet and dry salting stepsI: FC1I: 100% NaCl; F1I: 50% NaCl + 50% KCl; F2I: 50% NaCl + 25% CaCl2; F3I: 50% NaCl + 25% KCl + 25% CaCl2. The addition of CaCl2 led to the lowest pH and changes in aw, moisture, ash levels, and instrumental color when compared to the other treatments, which was different from the control (100% NaCl) and F1 (50% NaCl + 50% KCl), thus evidencing the great effect of CaCl2 on the characteristics of salted meat products during the whole processing. The partial replacement of NaCl by KCl and/or CaCl2 greatly increased the cooking loss of salted meat products. The replacement of NaCl by KCl promoted similar quality parameters.

  • Using dynamic sensory techniques to determine drivers of liking in sodium and fat-reduced Bologna sausage containing functional emulsion gels
    Camila de Souza Paglarini, Vitor Andre Silva Vidal, Mirian dos Santos, Lorena O. Coimbra, Erick Almeida Esmerino, Adriano G. Cruz, and Marise Aparecida Rodrigues Pollonio
    Elsevier BV

  • Understanding the role of chia (Salvia Hispanica L.) mucilage on olive oil-based emulsion gels as a new fat substitute in emulsified meat products
    Ana Karoline Ferreira Ignácio Câmara, Paula Kiyomi Okuro, Mirian Santos, Camila de Souza Paglarini, Rosiane Lopes da Cunha, Claudia Ruiz-Capillas, Ana María Herrero, and Marise Aparecida Rodrigues Pollonio
    Springer Science and Business Media LLC

  • Q Methodology: An interesting strategy for concept profile and sensory description of low sodium salted meat
    Vitor A.S. Vidal, Camila S. Paglarini, Mônica Q. Freitas, Lorena O. Coimbra, Erick A. Esmerino, Marise A.R. Pollonio, and Adriano G. Cruz
    Elsevier BV

  • Emulsion gels based on pork skin and dietary fibers as animal fat replacers in meat emulsions: An adding value strategy to byproducts
    Mirian dos Santos, Maristela Midori Ozaki, Wanessa Oliveira Ribeiro, Camila de Souza Paglarini, Vitor Andre Silva Vidal, Paulo Cezar Bastianello Campagnol, and Marise Aparecida Rodrigues Pollonio
    Elsevier BV

  • Meat products as prebiotic food carrier
    Ana Karoline Ferreira Ignacio Câmara, Camila de Souza Paglarini, Vitor André Silva Vidal, Mirian dos Santos, and Marise Aparecida Rodrigues Pollonio
    Elsevier

  • UHT homogenized cream: Sensory profile and the relation with consumption expectancy
    Pedro Pio Campregher Augusto, Camila de Souza Paglarini, Iara Maria Cerqueira Magalhães, Mayra Fernanda de Souza Campos, Rachel Bertoldo, Tatiana Ferrari Baldini, and Helena Maria André Bolini
    FapUNIFESP (SciELO)
    Resumo Creme de leite homogeneizado UHT em embalagem longa vida é amplamente consumido no Brasil. Versões livres de lactose e com teor reduzido de gordura também estão disponíveis do mercado, seguindo necessidades especiais de consumidores e tendência de ingestão controlada de macronutrientes, respectivamente. Além de fatores como preço e disponibilidade, os consumidores selecionam os produtos com base em suas características sensoriais. Neste contexto, este estudo buscou avaliar como as características sensoriais do creme de leite UHT influenciam sua escolha e aceitação. Para isso, seis amostras comerciais de creme de leite UHT com teores de gordura variando de 17% a 20%, sendo uma sem lactose, tiveram seus perfis sensoriais determinados por meio da Análise Descritiva Quantitativa (ADQ) e foram submetidos a testes de aceitabilidade e intenção de compra. Os dados obtidos foram correlacionados por meio da análise de regressão por mínimos quadrados parciais. Análises instrumentais de cor e reologia também foram realizadas. Descritores de textura tiveram maior influência sobre a aceitabilidade das amostras, sendo que as amostras percebidas pelos julgadores treinados como mais viscosas, encorpadas e consistentes obtiveram maiores médias no teste de aceitabilidade, ao contrário daquelas consideradas mais fluidas. Não foi verificada associação do teor de gordura com as propriedades reológicas das amostras, já que as duas amostras com 17% de gordura apresentaram valores instrumentais e sensoriais de viscosidade muito diferentes entre si. Uma delas foi considerada a mais fluida, e a outra a segunda mais viscosa, consistente e encorpada pelos julgadores treinados, o que foi confirmado pela análise instrumental.

  • Adding lysine and yeast extract improves sensory properties of low sodium salted meat
    Vitor A.S. Vidal, Jaqueline B. Santana, Camila S. Paglarini, Maria A.A.P. da Silva, Mônica Q. Freitas, Erick A. Esmerino, Adriano G. Cruz, and Marise A.R. Pollonio
    Elsevier BV

  • Understanding the effect of different chloride salts on the water behavior in the salted meat matrix along 180 days of shelf life
    Vitor A.S. Vidal, Oigres Daniel Bernardinelli, Camila S. Paglarini, Edvaldo Sabadini, and Marise A.R. Pollonio
    Elsevier BV

  • Fatty acid profiles and cholesterol content of Five species of pacu-pevas from the pantanal region of Mato Grosso, Brazil
    Danielli Medeiros Melo, Tayza Ferreira Roseno, Wander Miguel Barros, Rozilaine Aparecida Pelegrine Gomes de Faria, Camila de Souza Paglarini, Peter Bitencourt Faria, Sandra Mariotto, and Xisto Rodrigues de Souza
    Elsevier BV

RECENT SCHOLAR PUBLICATIONS

  • Are commercial plant extracts efficient antioxidants in cooked and frozen beef, pork, chicken and mechanically deboned chicken meat patties?
    CS Paglarini, VAS Vidal, IA Neri-Numa, GM Pastore, MAR Pollonio
    Food and Humanity 4, 100514 2025

  • Effect of high hydrostatic pressure on the physicochemical characteristics of low sodium mortadella containing a high level of mechanically deboned poultry chicken meat
    R Nacimento, VAS Vidal, C de Souza Paglarini, R Domnguez, ...
    Food Science and Technology International, 10820132241261133 2024

  • Hybrid Meat Products: Using Plant, Fungi, and Insect Sources for Flexitarian Diets—Technological, Nutritional and Sensory Insights
    AKFI Cmara, MM Ozaki, C de Souza Paglarini, M dos Santos, ...
    Food Analogues: Emerging Methods and Challenges, 245-289 2024

  • Effect of processing (cutter versus continuous emulsifier) and sodium reduction on the physicochemical properties of bologna sausages
    R do Nacimento, VAS Vidal, C de Souza Paglarini, PES Munekata, ...
    Journal of the Science of Food and Agriculture 104 (2), 1207-1212 2024

  • Adding cricket (Gryllus assimilis) flour in hybrid beef patties: physicochemical, technological and sensory challenges
    VM Gomes Martins, P Milano, MA Rodrigues Pollonio, M dos Santos, ...
    International Journal of Food Science and Technology 59 (1), 450-459 2024

  • Emulsified Meat Product with Oleogels for Reducing Saturated Fat Content
    C de Souza Paglarini, AKFI Cmara, TLT da Silva, MAR Pollonio
    Functional Meat Products, 69-80 2023

  • INFLUENCE OF PRE AND POST RIGOR PORK MEAT ON THE PHYSICOCHEMICAL PROPERTIES OF SODIUM-REDUCED MORTADELLA.
    R do Nascimento, VA Silva Vidal, C de Souza Paglarini, D Franco, ...
    Global Science & Technology 15 (3) 2023

  • Crickets as a promising alternative edible insect: nutritional and technological aspects and 3D printing prospective
    IR Ferreira, P Milano, MAR Pollonio, AKFI Cmara, C de Souza Paglarini
    3D Printing of Sustainable Insect Materials, 41-68 2023

  • Salted meat products: nutritional characteristics, processing and strategies for sodium reduction
    VAS Vidal, CS Paglarini, JM Lorenzo, PES Munekata, MAR Pollonio
    Food Reviews International 39 (4), 2183-2202 2023

  • Effect of commercial plant extracts on the oxidative stability of mechanically deboned poultry meat during chilled storage
    CS Paglarini, VAS Vidal, IA Neri-Numa, GM Pastore, MAR Pollonio
    Food Research International 164, 112358 2023

  • Influence of pre and post-rigor pork meat on the physicochemical properties of sodium-reduced mortadella: Influence of pre and post-rigor pork meat in sodium-reduced mortadella
    R do Nascimento, VAS Vidal, CS Paglarini, D Franco, JM Lorenzo, ...
     2023

  • WHOLE AND DEFATTED CRICKET (GRYLLUS ASSIMILIS) FLOUR AS A NEW ALTERNATIVE PROTEIN SOURCE FOR MORTADELLA: TECHNOLOGICAL AND PHYSICOCHEMICAL PROPERTIES
    RF OLIVEIRA, SJM ANDRADE, C PAGLARINI, AKFI CMARA
    Galo 2023

  • Brotos comestveis: Qualidade nutricional, segurana microbiolgica e potencial aplicao em novos produtos
    GAF dos Santos, JD Ferreira, JM de Paula, C de Souza Paglarini, ...
    Research, Society and Development 11 (9), e33911931870-e33911931870 2022

  • Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review
    CS Paglarini, VAS Vidal, S Martini, RL Cunha, MAR Pollonio
    Critical Reviews in Food Science and Nutrition 62 (3), 640-655 2022

  • Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage
    CS Paglarini, VAS Vidal, MM Ozaki, APB Ribeiro, OD Bernardinelli, ...
    Food Science and Technology International 28 (1), 3-14 2022

  • Reducing phosphate in low sodium and low‐cost meat emulsions: A healthier approach
    VAS Vidal, CS Paglarini, JR dos Santos, MAR Pollonio
    Journal of Food Processing and Preservation 45 (6), e15528 2021

  • Olive oil-based emulsion gels containing chia (Salvia hispanica L.) mucilage delivering healthy claims to low-saturated fat Bologna sausages
    AKFI Cmara, MM Ozaki, M Santos, VAS Vidal, WO Ribeiro, ...
    Food Structure 28, 100187 2021

  • Glyceryl monostearate-based oleogels as a new fat substitute in meat emulsion
    AC Ferro, C de Souza Paglarini, MAR Pollonio, RL Cunha
    Meat science 174, 108424 2021

  • Using inulin‐based emulsion gels as fat substitute in salt reduced Bologna sausage
    C de Souza Paglarini, VAS Vidal, W Ribeiro, AP Badan Ribeiro, ...
    Journal of the Science of Food and Agriculture 101 (2), 505-517 2021

  • Bamboo fiber improves the functional properties of reduced salt and phosphate‐free Bologna sausage
    IMC Magalhes, CS Paglarini, VAS Vidal, MAR Pollonio
    Journal of Food Processing and Preservation 44 (12), e14929 2020

MOST CITED SCHOLAR PUBLICATIONS

  • Functional emulsion gels as pork back fat replacers in Bologna sausage
    C de Souza Paglarini, G de Figueiredo Furtado, AR Honorio, L Mokarzel, ...
    Food structure 20, 100105 2019
    Citations: 179

  • Functional emulsion gels with potential application in meat products
    C de Souza Paglarini, G de Figueiredo Furtado, JP Biachi, VAS Vidal, ...
    Journal of Food Engineering 222, 29-37 2018
    Citations: 144

  • Using emulsion gels made with sonicated soy protein isolate dispersions to replace fat in frankfurters
    C de Souza Paglarini, S Martini, MAR Pollonio
    Lwt 99, 453-459 2019
    Citations: 120

  • Adding lysine and yeast extract improves sensory properties of low sodium salted meat
    VAS Vidal, JB Santana, CS Paglarini, MAAP da Silva, MQ Freitas, ...
    Meat Science 159, 107911 2020
    Citations: 106

  • Glyceryl monostearate-based oleogels as a new fat substitute in meat emulsion
    AC Ferro, C de Souza Paglarini, MAR Pollonio, RL Cunha
    Meat science 174, 108424 2021
    Citations: 101

  • Using inulin‐based emulsion gels as fat substitute in salt reduced Bologna sausage
    C de Souza Paglarini, VAS Vidal, W Ribeiro, AP Badan Ribeiro, ...
    Journal of the Science of Food and Agriculture 101 (2), 505-517 2021
    Citations: 94

  • Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties
    VAS Vidal, JP Biachi, CS Paglarini, MB Pinton, PCB Campagnol, ...
    Meat Science 152, 49-57 2019
    Citations: 87

  • Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review
    CS Paglarini, VAS Vidal, S Martini, RL Cunha, MAR Pollonio
    Critical Reviews in Food Science and Nutrition 62 (3), 640-655 2022
    Citations: 79

  • Using dynamic sensory techniques to determine drivers of liking in sodium and fat-reduced Bologna sausage containing functional emulsion gels
    C de Souza Paglarini, VAS Vidal, M Dos Santos, LO Coimbra, ...
    Food Research International 132, 109066 2020
    Citations: 74

  • Emulsion gels based on pork skin and dietary fibers as animal fat replacers in meat emulsions: An adding value strategy to byproducts
    M dos Santos, MM Ozaki, WO Ribeiro, C de Souza Paglarini, VAS Vidal, ...
    Lwt 120, 108895 2020
    Citations: 49

  • Olive oil-based emulsion gels containing chia (Salvia hispanica L.) mucilage delivering healthy claims to low-saturated fat Bologna sausages
    AKFI Cmara, MM Ozaki, M Santos, VAS Vidal, WO Ribeiro, ...
    Food Structure 28, 100187 2021
    Citations: 48

  • Understanding the role of chia (Salvia Hispanica L.) mucilage on olive oil-based emulsion gels as a new fat substitute in emulsified meat products
    AKFI Cmara, PK Okuro, M Santos, CS Paglarini, RL da Cunha, ...
    European Food Research and Technology 246, 909-922 2020
    Citations: 47

  • Q Methodology: An interesting strategy for concept profile and sensory description of low sodium salted meat
    VAS Vidal, CS Paglarini, MQ Freitas, LO Coimbra, EA Esmerino, ...
    Meat Science 161, 108000 2020
    Citations: 47

  • Physical properties of emulsion gels formulated with sonicated soy protein isolate
    CS Paglarini, S Martini, MAR Pollonio
    International Journal of Food Science and Technology 54 (2), 451-459 2019
    Citations: 45

  • Understanding the effect of different chloride salts on the water behavior in the salted meat matrix along 180 days of shelf life
    VAS Vidal, OD Bernardinelli, CS Paglarini, E Sabadini, MAR Pollonio
    Food research international 125, 108634 2019
    Citations: 39

  • Salted meat products: nutritional characteristics, processing and strategies for sodium reduction
    VAS Vidal, CS Paglarini, JM Lorenzo, PES Munekata, MAR Pollonio
    Food Reviews International 39 (4), 2183-2202 2023
    Citations: 33

  • Characterization of baru nut (Dipteryx alata Vog) flour and its application in reduced-fat cupcakes
    C de Souza Paglarini, M de Souza Queirs, SS Tuyama, ACV Moreira, ...
    Journal of food science and technology 55, 164-172 2018
    Citations: 30

  • Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage
    CS Paglarini, VAS Vidal, MM Ozaki, APB Ribeiro, OD Bernardinelli, ...
    Food Science and Technology International 28 (1), 3-14 2022
    Citations: 28

  • Fatty acid profiles and cholesterol content of Five species of pacu-pevas from the pantanal region of Mato Grosso, Brazil
    DM Melo, TF Roseno, WM Barros, RAPG de Faria, C de Souza Paglarini, ...
    Journal of Food Composition and Analysis 83, 103283 2019
    Citations: 28

  • Meat products as prebiotic food carrier
    AKFI Cmara, C de Souza Paglarini, VAS Vidal, M Dos Santos, ...
    Advances in food and nutrition research 94, 223-265 2020
    Citations: 27