Leticia Pereira Correa

Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile

Rosane Teresinha Heck, Erick Saldaña, José M. Lorenzo et al. · Meat Science · 2019 · 163 citations

Food Chemistry, Linseed Oils, Food Colloid +7

Ultrasound: A new approach to reduce phosphate content of meat emulsions

Mariana Basso Pinton, Leticia Pereira Correa, Michelle Maria Xavier Facchi et al. · Meat Science · 2019 · 94 citations

Food Colloid, Phosphate Content, Biomanufacturing +9

Ultrasound and low-levels of NaCl replacers: A successful combination to produce low-phosphate and low-sodium meat emulsions

Mariana Basso Pinton, Bibiana Alves dos Santos, Leticia Pereira Correa et al. · Meat Science · 2020 · 36 citations

Sonoelectrochemistry, Power Ultrasound, Nacl Replacers +4

Effect of high-power ultrasound and bamboo fiber on the technological and oxidative properties of phosphate-free meat emulsions

Mariana Basso Pinton, José M. Lorenzo, Ana Carolina Mendes Dias Seibt et al. · Meat Science · 2022 · 28 citations

Food Chemistry, Biomanufacturing, Emulsion +6

Hydrogelled emulsion from linseed oil and pea protein as a strategy to produce healthier pork burgers with high technological and sensory quality

Leticia de Lima Guterres, Mariana Basso Pinton, Bibiana Alves dos Santos et al. · Meat Science · 2022 · 24 citations

Food Chemistry, Pea Protein, Food Colloid +10