Ana Paula Badan Ribeiro

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

Zero trans fats from soybean oil and fully hydrogenated soybean oil: Physico-chemical properties and food applications

Ana Paula Badan Ribeiro, Renato Grimaldi, Luíz Antônio Gioielli et al. · Food Research International · 2009 · 176 citations

Food Chemistry, Lipid Analysis, Soybean Oil +5

Tripalmitin and monoacylglycerols as modifiers in the crystallisation of palm oil

Rodrigo Corrêa Basso, Ana Paula Badan Ribeiro, Monise Helen Masuchi Buscato et al. · Food Chemistry · 2010 · 139 citations · Full text

Lipid Analysis, Biochemistry, Palm Oil +2

Instrumental Methods for the Evaluation of Interesterified Fats

Ana Paula Badan Ribeiro, Rodrigo Corrêa Basso, Renato Grimaldi et al. · Food Analytical Methods · 2009 · 111 citations

Obesity, Nutrition, Body Composition +4

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