1. Effect of Ohmic heating on functionality of sodium caseinate – A relationship with protein gelation. (February 2019) Authors: Moreira, Thais Caldas Paiva; Pereira, Ricardo N.; Vicente, António A.; da Cunha, Rosiane Lopes Journal: Food research international Issue: Volume 116(2019) Page Start: 628 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Heteroaggregation of lipid droplets coated with sodium caseinate and lactoferrin. (November 2016) Authors: de Figueiredo Furtado, Guilherme; Michelon, Mariano; de Oliveira, Davi Rocha Bernardes; da Cunha, Rosiane Lopes Journal: Food research international Issue: Volume 89(2016) Part 1 Page Start: 309 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Production of whey protein isolate – gellan microbeads for encapsulation and release of flaxseed bioactive compounds. (April 2019) Authors: Kuhn, Kátia Regina; e Silva, Fernanda Guimarães Drummond; Netto, Flavia Maria; da Cunha, Rosiane Lopes Journal: Journal of food engineering Issue: Volume 247(2019) Page Start: 104 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Protein-based strategies for fat replacement: Approaching different protein colloidal types, structured systems and food applications. (June 2022) Authors: Vélez-Erazo, Eliana Marcela; Okuro, Paula Kiyomi; Gallegos-Soto, Andrés; da Cunha, Rosiane Lopes; Hubinger, Miriam Dupas Journal: Food research international Issue: Volume 156(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Rheological behavior of cellulose nanofibers from cassava peel obtained by combination of chemical and physical processes. (15th November 2020) Authors: Czaikoski, Aline; da Cunha, Rosiane Lopes; Menegalli, Florencia Cecilia Journal: Carbohydrate polymers Issue: Volume 248(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Rheological properties of vital wheat glutens with water or sodium chloride. (June 2017) Authors: Ortolan, Fernanda; Corrêa, Gabriela Paiva; da Cunha, Rosiane Lopes; Steel, Caroline Joy Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 79(2017) Page Start: 647 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Role of the phases composition on the incorporation of gallic acid in O/W and W/O emulsions. (January 2016) Authors: Gomes, Andresa; Costa, Ana Letícia Rodrigues; de Assis Perrechil, Fabiana; da Cunha, Rosiane Lopes Journal: Journal of food engineering Issue: Volume 168(2016:Jan.) Page Start: 205 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Satiety and in vitro digestibility of low saturated fat Bologna sausages added of chia mucilage powder and chia mucilage-based emulsion gel. (February 2020) Authors: Câmara, Ana Karoline Ferreira Ignácio; Geraldi, Marina Vilar; Okuro, Paula Kiyomi; Maróstica, Mário Roberto; da Cunha, Rosiane Lopes; Pollonio, Marise Aparecida Rodrigues Journal: Journal of functional foods Issue: Volume 65(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Structural and emulsifying properties of sodium caseinate and lactoferrin influenced by ultrasound process. (February 2017) Authors: de Figueiredo Furtado, Guilherme; Mantovani, Raphaela Araújo; Consoli, Larissa; Hubinger, Miriam Dupas; da Cunha, Rosiane Lopes Journal: Food hydrocolloids Issue: Volume 63(2017) Page Start: 178 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗