Mariana de Araújo Etchepare

Is it possible to produce a low-fat burger with a healthy n − 6/n − 3 PUFA ratio without affecting the technological and sensory properties?

Rosane Teresinha Heck, Raquel Guidetti Vendruscolo, Mariana de Araújo Etchepare et al. · Meat Science · 2017 · 169 citations

Pufa Ratio, Food Engineering, Healthy N +1

Inulin, hi-maize, and trehalose as thermal protectants for increasing viability of Lactobacillus acidophilus encapsulated by spray drying

Graciele Lorenzoni Nunes, Mariana de Araújo Etchepare, Alexandre José Cichoski et al. · LWT · 2017 · 152 citations

Effect of resistant starch and chitosan on survival of Lactobacillus acidophilus microencapsulated with sodium alginate

Mariana de Araújo Etchepare, Greice Carine Raddatz, Érico M.M. Flores et al. · LWT · 2015 · 145 citations

Edible Packaging, Biotechnology, Resistant Starch +4

Improvement of the viability of encapsulated probiotics using whey proteins

Mariana de Araújo Etchepare, Graciele Lorenzoni Nunes, Bruna Righi Nicoloso et al. · LWT · 2019 · 128 citations

Microencapsulation of probiotics using sodium alginate

Mariana de Araújo Etchepare, Juliano Smanioto Barin, Alexandre José Cichoski et al. · Ciência Rural · 2015 · 93 citations · Full text

Biopolymer Gel, Biomanufacturing, Engineering +10