Vitor André Silva Vidal

Functional emulsion gels as pork back fat replacers in Bologna sausage

Camila de Souza Paglarini, Guilherme de Figueiredo Furtado, Alice R. Honorio et al. · Food Structure · 2019 · 192 citations

Food Colloid, Food Engineering, Food Processing +6

Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine

T.L. Felicio, Erick A. Esmerino, Vitor André Silva Vidal et al. · Food Chemistry · 2015 · 139 citations

Nutrition, Probiotic, Food Spoilage +8

Functional emulsion gels with potential application in meat products

Camila de Souza Paglarini, Guilherme de Figueiredo Furtado, João Paulo Biachi et al. · Journal of Food Engineering · 2017 · 131 citations

Food Colloid, Food Engineering, Functional Emulsion Gels +3

Adding lysine and yeast extract improves sensory properties of low sodium salted meat

Vitor André Silva Vidal, Jaqueline B. Santana, Camila de Souza Paglarini et al. · Meat Science · 2019 · 97 citations

Food Chemistry, Nutrition, Yeast Extract +13

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

Camila de Souza Paglarini, Vitor André Silva Vidal, Wanessa Oliveira Ribeiro et al. · Journal of the Science of Food and Agriculture · 2020 · 96 citations · Full text