Camila de Souza Paglarini

Author

Universidade Estadual de Campinas (UNICAMP)ORCID

Also Known As

Camila De Souza Paglarini, Camila S. Paglarini, Camila de S. Paglarini, Camila de Souza PAGLARINI, Camila de Souza Paglarini, PAGLARINI, Camila De Souza, de Souza Paglarini, Camila

Publications

1.5K

Citations

H-Index

Concepts

All Affiliations

Universidade Estadual de Campinas (UNICAMP)Instituto Federal do Rio de Janeiro Instituto de Ciencia y Tecnología de Alimentos y Nutrición Utah State University Universidade Federal Fluminense

About

Camila de Souza Paglarini is an author at Universidade Estadual de Campinas (UNICAMP) specializing in food engineering, health sciences, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	14	14	943
2	Engineering	2	2	59
3	Medicine	1	1	29
4	Public Health	1	1	43
5	Biomedical Engineering	1	1	44

Camila de Souza Paglarini

Publications

1.4K

Citations

H-Index

Page 1

	Year	Citations
Functional emulsion gels as pork back fat replacers in Bologna sausage Camila de Souza Paglarini, Guilherme de Figueiredo Furtado, Alice R. Honorio, Food Structure Food ColloidFood EngineeringFood ProcessingFunctional Emulsion GelsFat Replacers	2019	192
Functional emulsion gels with potential application in meat products Camila de Souza Paglarini, Guilherme de Figueiredo Furtado, João Paulo Biachi, Journal of Food Engineering Food ColloidFood EngineeringFunctional Emulsion GelsMeat ScienceEmulsion	2017	131
Using emulsion gels made with sonicated soy protein isolate dispersions to replace fat in frankfurters Camila de Souza Paglarini, Sivana Martini, Marise Aparecida Rodrigues Pollonio LWT	2018	111
Adding lysine and yeast extract improves sensory properties of low sodium salted meat Vitor André Silva Vidal, Jaqueline B. Santana, Camila de Souza Paglarini, Meat Science Food ChemistryNutritionYeast ExtractFood AnalysisPhysiology	2019	97
Glyceryl monostearate-based oleogels as a new fat substitute in meat emulsion Ana Caroline Ferro, Camila de Souza Paglarini, Marise Aparecida Rodrigues Pollonio, Meat Science Food ChemistryNew Fat SubstituteGlyceryl Monostearate-based OleogelsFood ColloidMeat Emulsion	2020	97
Using inulin‐based emulsion gels as fat substitute in salt reduced Bologna sausage Camila de Souza Paglarini, Vitor André Silva Vidal, Wanessa Oliveira Ribeiro, Journal of the Science of Food and Agriculture	2020	96
Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties Vitor André Silva Vidal, João Paulo Biachi, Camila de Souza Paglarini, Meat Science Meat PackagingSuitable StabilityEfficient DesignSensory PropertiesFood Engineering	2019	86
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 André Silva Vidal, Mírian dos Santos, Food Research International	2020	70
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, Mírian dos Santos, Food Structure Food ChemistryFood ColloidHealth SciencesFood AnalysisHealthy Claims	2021	54
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, Mírian dos Santos, European Food Research and Technology Food ChemistryNew Fat SubstituteEmulsified Meat ProductsFood ColloidHealth Sciences	2020	53

Page 1