Secagem do Polissacarídeo l-Carragena Usando um Leito de Jorro Fluidizado Bidimensional Drying of l-Carrageenan Using a Two Dimensional Spouted Fluidized Bed Dryer by Héctor José Ciro Velásquez, Florencia Cecilia Menegalli, Rosiane Lopes Da Cunha

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Satiety and in vitro digestibility of low saturated fat Bologna sausages added of chia mucilage powder and chia mucilage-based emulsion gel by Ana Karoline Ferreira Ignácio Câmara, Marina Vilar Geraldi, Paula Kiyomi Okuro, Mário Roberto Maróstica, Júnior, Rosiane Lopes da Cunha, Marise Aparecida Rodrigues Pollonio

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Lipid phase characterization and reformulation of chocolate spreads to reduce saturated fatty acids by Kamila Ferreira Chaves, Giuliano Leão Pereira de Castro, João Paulo Ribeiro Boemer, Vanessa Martins da Silva, Rosiane Lopes da Cunha, Valdecir Luccas, Ana Paula Badan Ribeiro

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Understanding the Performance of Plant Protein Concentrates as Partial Meat Substitutes in Hybrid Meat Emulsions by Mirian dos Santos, Daniela Almeida Vieira Fogaça da Rocha, Oigres Daniel Bernardinelli, Fernando Divino Oliveira Júnior, Diógenes Gomes de Sousa, Edvaldo Sabadini, Rosiane Lopes da Cunha, Marco Antonio Trindade, Marise Aparecida Rodrigues Pollonio

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