Wanessa Oliveira Ribeiro

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

Radish powder and oregano essential oil as nitrite substitutes in fermented cooked sausages

Maristela Midori Ozaki, Mírian dos Santos, Wanessa Oliveira Ribeiro et al. · Food Research International · 2020 · 58 citations

Food Chemistry, Food Fermentation, Radish Powder +6

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 et al. · Food Structure · 2021 · 54 citations

Food Chemistry, Food Colloid, Health Sciences +9

Emulsion gels based on pork skin and dietary fibers as animal fat replacers in meat emulsions: An adding value strategy to byproducts

Mírian dos Santos, Maristela Midori Ozaki, Wanessa Oliveira Ribeiro et al. · LWT · 2019 · 50 citations

Interaction between papain and transglutaminase enzymes on the textural softening of burgers

Wanessa Oliveira Ribeiro, Maristela Midori Ozaki, Mírian dos Santos et al. · Meat Science · 2020 · 38 citations

Biosynthesis, Engineering, Biochemistry +11