CAMILA DE SOUZA PAGLARINI

Scopus Publications

Defatting irradiated cricket flour to improve its functional properties and develop innovative hybrid beef patties
Guilherme Fernando Cavalcante Bruno Amaral Gama, Fernanda Beatriz Jacquiminouth Lopes, Marise Aparecida Rodrigues Pollonio, Tiago Bueno de Moraes, Carmen Josefina Contreras Castillo, Camila de Souza Paglarini
Food Chemistry, 2026
Edible Insects: A Brief Introduction
Maristela Midori Ozaki, Camila de Souza Paglarini, Fernanda Beatriz Jacquiminouth Lopes, Fabyo Alves de Souza, Karen Veiga Brum Luz, Marise Aparecida Rodrigues Pollonio, Ana Karoline Ferreira Ignácio Câmara
Edible Insects Handling Methods Nutritional Value and Commercial Uses, 2026
The projected global population growth and environmental concerns have driven the search for alternative protein sources. Edible insects have emerged as a sustainable source of protein for both human and animal consumption. These insects possess high protein content, along with minerals essential for health, such as iron and zinc, and vitamins and bioactive compounds, such as peptides and polyphenols. They offer several advantages compared to traditional livestock farming, including lower greenhouse gas emissions, greater feed conversion efficiency, and lower land and water requirements. In addition, some insect species, such as the black soldier fly and crickets, are excellent options for stimulating the circular economy, as they can convert organic waste into quality protein. This topic also aligns with the United Nations’ Sustainable Development Goals. In recent years, with global attention focused on the issue of sustainability, the promotion of rational insect farming worldwide has been accelerated for applications in food and feed. There has been an intensification in the use of automation and improvements in substrates for insect farming and genetics to increase productivity. In parallel, traditional processing technologies (such as oven drying, pasteurization, and boiling) and emerging technologies (such as enzymatic proteolysis, high-pressure processing, and ultrasound) have demonstrated viability in preparing insects and derived foods in a safe and nutritious manner. However, significant challenges must be overcome, such as creating strategies to increase consumer acceptance in Western societies, as well as addressing toxicological and allergenicity issues. Regulatory aspects are also crucial points of attention, and there is still no consensus or equal pace of development when considering this aspect in different parts of the world. Edible insects constitute a promising production chain with significant prospects, provided that different sectors of society act together, including industry, research, and government organizations.
Are commercial plant extracts efficient antioxidants in cooked and frozen beef, pork, chicken and mechanically deboned chicken meat patties?
Camila S. Paglarini, Vitor A.S. Vidal, Iramaia A. Neri-Numa, Glaucia M. Pastore, Marise A.R. Pollonio
Food and Humanity, 2025
Effect of processing (cutter versus continuous emulsifier) and sodium reduction on the physicochemical properties of bologna sausages
Renata do Nacimento, Vitor Andre Silva Vidal, Camila de Souza Paglarini, Paulo E.S. Munekata, José M. Lorenzo, Julliane Carvalho Barros, Marcelo Cristianini, Marise Aparecida Rodrigues Pollonio
Journal of the Science of Food and Agriculture, 2024
BACKGROUNDOvercoming the impact of sodium reduction in the properties of emulsified sausages is a current challenge in the production of healthier meat products. Because the emulsifying process play a key role in the stability of sausages, the present study aimed to evaluate the effects of two mechanical emulsifying systems (cutter versus continuous emulsifier) and two levels of sodium chloride (2.50 and 1.25%) on the physicochemical characteristics of bologna sausages.RESULTSA reduction of sodium increased the L* value and reduced the a* value, and also decreased the protein extraction yield in sausages produced in the cutter system. Moreover, the emulsion stability of reduced sodium batter was increased by cutter emulsification (F50C). On the other hand, the continuous emulsifier process did not decrease the extraction of myofibrillar proteins in F50E (sodium reduced treatment), resulting in minimal impact on emulsion stability and an increase in hardness in reduced‐sodium sausages.CONCLUSIONTherefore, to produce low‐sodium sausages, the continuous emulsifier was more effective producing batters with increased extracted myofibrillar proteins, improving the structure and functionality of myofibrillar proteins compared to the cutter process. © 2023 Society of Chemical Industry.
Hybrid Meat Products: Using Plant, Fungi, and Insect Sources for Flexitarian Diets—Technological, Nutritional and Sensory Insights
Ana Karoline Ferreira Ignácio Câmara, Maristela Midori Ozaki, Camila de Souza Paglarini, Mirian dos Santos, Marise Aparecida Rodrigues Pollonio
Food Analogues Emerging Methods and Challenges, 2024
Adding cricket (Gryllus assimilis) flour in hybrid beef patties: physicochemical, technological and sensory challenges
Victória M. Gomes Martins, Patrícia Milano, Marise A. Rodrigues Pollonio, Mirian dos Santos, Aline Pedrosa de Oliveira, Luciana Kimie Savay‐da‐Silva, Ana K. Ferreira Ignácio Câmara, Camila de Souza Paglarini
International Journal of Food Science and Technology, 2024
SummaryThe effect of replacing partially lean meat (21.7% protein, 4.5% fat) with cricket (Gryllus assimilis) flour (CF) in the physicochemical, technological and sensory properties of beef patties was evaluated. Four formulations were elaborated, a control with 66% w/w of beef (FC) and the others with substitution of the meat at 10 (F10%), 15 (F15%) and 20% w/w (F20%) levels with CF. Analysis of chemical composition, shrinkage, cooking yield, moisture and fat retention, pH, colour, lipid oxidation (TBARS), texture and sensory profile (Acceptance test and CATA questions) were performed. An increase in fat content, moisture and fat retention was observed in products with cricket flour. Adding CF resulted in softer meat products with lower shrinkage and cooking loss. FC was lighter and redder than products with CF. TBARS values were higher as CF addition increased, with no difference among FC and F10%. FC and F10% had greater sensory acceptance (scores above 8.0 and 7.0 for overall liking, respectively). By the CATA test consumers linked FC and F10% with the descriptors associated with overall liking, such as burger aroma, meat aroma and juicy and F15% and F20% were associated with undesirable descriptors such strange and unpleasant aroma, bad and dry appearance, sandy and crumbly. The results showed that cricket flour could replace beef by a fraction of up to 10%, obtaining a hybrid meat product with appropriate technological and sensory characteristics.
Effect of high hydrostatic pressure on the physicochemical characteristics of low sodium mortadella containing a high level of mechanically deboned poultry chicken meat
Renata do Nacimento, Vitor Andre Silva Vidal, Camila de Souza Paglarini, Rubén Domínguez, José M. Lorenzo, Julliane Carvalho Barros, Marcelo Cristianini, Marise Aparecida Rodrigues Pollonio
Food Science and Technology International, 2024
High hydrostatic pressure (HHP) is an emerging technology that can be applied to improve the functional properties of emulsified meat products. The aim of this study was to evaluate the effect of HHP (100 and 200 MPa) on low-sodium mortadella produced with high content of mechanically deboned poultry meat (MDPM). Seven treatments were produced: FC (2.5% NaCl - control 1), F1-C (1.25% NaCl - control 2), F1-100 (1.25% NaCl and 100 MPa), F1-200 (1.25% NaCl and 200 MPa), F2-C (1.25% NaCl, 1.60% KCl), F2-100 (1.25% NaCl, 1.60% KCl, 100 MPa), and F2-200 (1.25% NaCl, 1.60% KCl, 200 MPa). Proximate composition, sodium content, emulsion stability, extraction yield of myofibrillar proteins, instrumental color, texture profile, and microstructure of the samples were evaluated. Pressurization and salt reduction did not affect chemical composition (moisture, fat and protein) of the samples, while HHP increased protein extraction, forming a more compact, homogeneous and better distributed gel, improving emulsion stability and increasing mortadella hardness. Therefore, this technique could effectively compensate the deterioration in the protein gel matrix caused by salt reduction. Studies are necessary to investigate the effects of HPP on sensory properties and lipid oxidation of mortadella.
Effect of commercial plant extracts on the oxidative stability of mechanically deboned poultry meat during chilled storage
Camila S. Paglarini, Vitor A.S. Vidal, Iramaia A. Neri-Numa, Glaucia M. Pastore, Marise A.R. Pollonio
Food Research International, 2023
Salted Meat Products: Nutritional Characteristics, Processing and Strategies for Sodium Reduction
Vitor A. S. Vidal, Camila S. Paglarini, Jose M. Lorenzo, Paulo E.S. Munekata, Marise A. R. Pollonio
Food Reviews International, 2023
The category of salted meat products is very diversified and are widely appreciated and consumed worldwide due to their unique sensory characteristics and high nutritional value. As some salted meat products are stable at ambient temperature, they are considered a safe strategy. However, they have been criticized due to some high levels of sodium, which if consumed in excess may increase the risk of developing certain health disorders. In this context, this work discusses in detail, the characteristics, processing, different strategies for sodium reduction and the effect of sodium chloride (NaCl) reduction in the category of salted meat products, as well as the main new technologies used in the salting and dehydration stages to optimize processes and improve the quality of final products.
Crickets as a Promising Alternative Edible Insect: Nutritional and Technological Aspects and 3D Printing Prospective
Ingrid Rodrigues Ferreira, Patrícia Milano, Marise Aparecida Rodrigues Pollonio, Ana Karoline Ferreira Ignácio Câmara, Camila de Souza Paglarini
3D Printing of Sustainable Insect Materials, 2023
Bioactive compounds in kombucha: A review of substrate effect and fermentation conditions
Bruna Milena Bortolomedi, Camila Souza Paglarini, Fábio Cristiano Angonesi Brod
Food Chemistry, 2022
Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review
Camila de Souza Paglarini, Vitor Andre Silva Vidal, Silvana Martini, Rosiane Lopes Cunha, Marise Aparecida Rodrigues Pollonio
Critical Reviews in Food Science and Nutrition, 2022
Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage
Camila de Souza Paglarini, Vitor Andre Silva Vidal, Maristela Midori Ozaki, Ana Paula Badan Ribeiro, Oigres Daniel Bernardinelli, Ana Karoline Ferreira Ignácio Câmara, Ana M Herrero, Claudia Ruiz-Capillas, Edvaldo Sabadini, Marise Aparecida Rodrigues Pollonio
Food Science and Technology International, 2022
Reducing phosphate in low sodium and low-cost meat emulsions: A healthier approach
Vitor A. S. Vidal, Camila S. Paglarini, José R. Santos, Marise A. R. Pollonio
Journal of Food Processing and Preservation, 2021
Glyceryl monostearate-based oleogels as a new fat substitute in meat emulsion
Ana Caroline Ferro, Camila de Souza Paglarini, Marise A. Rodrigues Pollonio, Rosiane Lopes Cunha
Meat Science, 2021
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, Mirian Santos, Vitor André Silva Vidal, Wanessa Oliveira Ribeiro, Camila de Souza Paglarini, Oigres Daniel Bernardinelli, Edvaldo Sabadini, Marise Aparecida Rodrigues Pollonio
Food Structure, 2021
Using inulin-based emulsion gels as fat substitute in salt reduced Bologna sausage
Camila de Souza Paglarini, Vitor AS Vidal, Wanessa Ribeiro, Ana P Badan Ribeiro, Oigres D Bernardinelli, Ana M Herrero, Claudia Ruiz‐Capillas, Edvaldo Sabadini, Marise A Rodrigues Pollonio
Journal of the Science of Food and Agriculture, 2021
Bamboo fiber improves the functional properties of reduced salt and phosphate-free Bologna sausage
Iara Maria Cerqueira Magalhães, Camila de Souza Paglarini, Vitor Andre Silva Vidal, Marise Aparecida Rodrigues Pollonio
Journal of Food Processing and Preservation, 2020
Influence of the addition of kcl and cacl2 blends on the physicochemical parameters of salted meat products throughout the processing steps
Vitor Andre Silva VIDAL, Camila de Souza PAGLARINI, Alef FERREIRA, José Roberto dos SANTOS, Marise Aparecida Rodrigues POLLONIO
Food Science and Technology Brazil, 2020
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 Andre Silva Vidal, Mirian dos Santos, Lorena O. Coimbra, Erick Almeida Esmerino, Adriano G. Cruz, Marise Aparecida Rodrigues Pollonio
Food Research International, 2020
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, Mirian Santos, Camila de Souza Paglarini, Rosiane Lopes da Cunha, Claudia Ruiz-Capillas, Ana María Herrero, Marise Aparecida Rodrigues Pollonio
European Food Research and Technology, 2020
Q Methodology: An interesting strategy for concept profile and sensory description of low sodium salted meat
Vitor A.S. Vidal, Camila S. Paglarini, Mônica Q. Freitas, Lorena O. Coimbra, Erick A. Esmerino, Marise A.R. Pollonio, Adriano G. Cruz
Meat Science, 2020
Emulsion gels based on pork skin and dietary fibers as animal fat replacers in meat emulsions: An adding value strategy to byproducts
Mirian dos Santos, Maristela Midori Ozaki, Wanessa Oliveira Ribeiro, Camila de Souza Paglarini, Vitor Andre Silva Vidal, Paulo Cezar Bastianello Campagnol, Marise Aparecida Rodrigues Pollonio
Lwt, 2020
Meat products as prebiotic food carrier
Ana Karoline Ferreira Ignacio Câmara, Camila de Souza Paglarini, Vitor André Silva Vidal, Mirian dos Santos, Marise Aparecida Rodrigues Pollonio
Advances in Food and Nutrition Research, 2020
UHT homogenized cream: Sensory profile and the relation with consumption expectancy
Pedro Pio Campregher Augusto, Camila de Souza Paglarini, Iara Maria Cerqueira Magalhães, Mayra Fernanda de Souza Campos, Rachel Bertoldo, Tatiana Ferrari Baldini, Helena Maria André Bolini
Brazilian Journal of Food Technology, 2020
Adding lysine and yeast extract improves sensory properties of low sodium salted meat
Vitor A.S. Vidal, Jaqueline B. Santana, Camila S. Paglarini, Maria A.A.P. da Silva, Mônica Q. Freitas, Erick A. Esmerino, Adriano G. Cruz, Marise A.R. Pollonio
Meat Science, 2020
Understanding the effect of different chloride salts on the water behavior in the salted meat matrix along 180 days of shelf life
Vitor A.S. Vidal, Oigres Daniel Bernardinelli, Camila S. Paglarini, Edvaldo Sabadini, Marise A.R. Pollonio
Food Research International, 2019
Fatty acid profiles and cholesterol content of Five species of pacu-pevas from the pantanal region of Mato Grosso, Brazil
Danielli Medeiros Melo, Tayza Ferreira Roseno, Wander Miguel Barros, Rozilaine Aparecida Pelegrine Gomes de Faria, Camila de Souza Paglarini, Peter Bitencourt Faria, Sandra Mariotto, Xisto Rodrigues de Souza
Journal of Food Composition and Analysis, 2019
Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties
Vitor A.S. Vidal, João P. Biachi, Camila S. Paglarini, Mariana B. Pinton, Paulo C.B. Campagnol, Erick A. Esmerino, Adriano G. da Cruz, Marcelo A. Morgano, Marise A.R. Pollonio
Meat Science, 2019
Functional emulsion gels as pork back fat replacers in Bologna sausage
Camila de Souza Paglarini, Guilherme de Figueiredo Furtado, Alice Raissa Honório, Letícia Mokarzel, Vitor Andre da Silva Vidal, Ana Paula Badan Ribeiro, Rosiane Lopes Cunha, Marise Aparecida Rodrigues Pollonio
Food Structure, 2019
Physical properties of emulsion gels formulated with sonicated soy protein isolate
Camila S. Paglarini, Silvana Martini, Marise A. R. Pollonio
International Journal of Food Science and Technology, 2019
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, 2019
Functional emulsion gels with potential application in meat products
Camila de Souza Paglarini, Guilherme de Figueiredo Furtado, João Paulo Biachi, Vitor Andre Silva Vidal, Silvana Martini, Marcus Bruno Soares Forte, Rosiane Lopes Cunha, Marise Aparecida Rodrigues Pollonio
Journal of Food Engineering, 2018
Characterization of baru nut (Dipteryx alata Vog) flour and its application in reduced-fat cupcakes
Camila de Souza Paglarini, Mayara de Souza Queirós, Silvia Satie Tuyama, Ana Claúdia Varanda Moreira, Yoon Kil Chang, Caroline Joy Steel
Journal of Food Science and Technology, 2018
Equilibrium isotherms and isosteric heat of pepper variety bico (Capsicum chinense Jacq.)
Philipe Dos Santos, Fabrício Schwanz da Silva, Alexandre Gonçalves Porto, Sandro Pioli Zela, Camila De Souza Paglarini
Acta Scientiarum Technology, 2015
Hysteresis of the sorption isotherms of mango pulp (Mangifera indica L.) manteiga variety
Camila de S. Paglarini, Fabrício S. da Silva, Alexandre G. Porto, Diego Piasson, Philipe dos Santos
Revista Brasileira De Engenharia Agricola E Ambiental, 2013

RECENT SCHOLAR PUBLICATIONS

Edible Insects: A Brief Introduction
MM Ozaki, C de Souza Paglarini, FBJ Lopes, FA de Souza, KVB Luz, ...
Edible Insects, 1-29 , 2026
2026
Are commercial plant extracts efficient antioxidants in cooked and frozen beef, pork, chicken and mechanically deboned chicken meat patties?
CS Paglarini, VAS Vidal, IA Neri-Numa, GM Pastore, MAR Pollonio
Food and Humanity 4, 100514 , 2025
2025
Citations: 2
Addition of prebiotic jabuticaba pulp (Myrciaria cauliflora) as sweetener in kefir
H Suzin, FCA Brod, VAS Vidal, C de Souza Paglarini
Research, Society and Development 14 (3), e11314348556-e11314348556 , 2025
2025
Effect of high hydrostatic pressure on the physicochemical characteristics of low sodium mortadella containing a high level of mechanically deboned poultry chicken meat
R Nacimento, VAS Vidal, C de Souza Paglarini, R Domínguez, ...
Food Science and Technology International, 10820132241261133 , 2024
2024
Citations: 1
Hybrid meat products: Using plant, Fungi, and insect sources for flexitarian diets—Technological, nutritional and sensory insights
AKFI Câmara, MM Ozaki, C de Souza Paglarini, M dos Santos, ...
Food analogues: Emerging methods and challenges, 245-289 , 2024
2024
Citations: 3
Effect of processing (cutter versus continuous emulsifier) and sodium reduction on the physicochemical properties of bologna sausages
R do Nacimento, VAS Vidal, C de Souza Paglarini, PES Munekata, ...
Journal of the Science of Food and Agriculture 104 (2), 1207-1212 , 2024
2024
Citations: 3
Efeito do ultrassom e de ingredientes funcionais em emulsões cárneas com reduzido teor de fosfato e cloreto de sódio
MB Pinton, PCB Campagnol, AJ Cichoski, CS Paglarini, MV Ramella, ...
2024
Structure, texture, and sensory properties of hybrid mortadella with whole and defatted cricket (Gryllus assimilis) flour
RF Oliveira, SJM Andrade, CS Paglarini, GF Costa, MAR Pollonio, ...
Responsible meat production , 2024
2024
Psyllium (Plantago ovata forsk) gel and emulsion gel as fat replacers in phosphate-free and low salt sausages
DG Sousa, JF Silva, GF Costa, JS Monteiro, JR Santos, CS Paglarini, ...
Responsible meat production , 2024
2024
Adding cricket ( Gryllus assimilis ) flour in hybrid beef patties: physicochemical, technological and sensory challenges
VM Gomes Martins, P Milano, MA Rodrigues Pollonio, M dos Santos, ...
International Journal of Food Science and Technology 59 (1), 450-459 , 2024
2024
Citations: 32
Emulsified Meat Product with Oleogels for Reducing Saturated Fat Content
C de Souza Paglarini, AKFI Câmara, TLT da Silva, MAR Pollonio
Functional Meat Products, 69-80 , 2023
2023
Citations: 1
Influence of pre and post rigor pork meat on the physicochemical properties of sodium-reduced mortadella.
R do Nascimento, VA Silva Vidal, C de Souza Paglarini, D Franco, ...
Global Science & Technology 15 (3) , 2023
2023
Crickets as a promising alternative edible insect: nutritional and technological aspects and 3D printing prospective
IR Ferreira, P Milano, MAR Pollonio, AKFI Câmara, C de Souza Paglarini
3D Printing of Sustainable Insect Materials, 41-68 , 2023
2023
Citations: 4
Salted meat products: nutritional characteristics, processing and strategies for sodium reduction
VAS Vidal, CS Paglarini, JM Lorenzo, PES Munekata, MAR Pollonio
Food Reviews International 39 (4), 2183-2202 , 2023
2023
Citations: 57
Effect of commercial plant extracts on the oxidative stability of mechanically deboned poultry meat during chilled storage
CS Paglarini, VAS Vidal, IA Neri-Numa, GM Pastore, MAR Pollonio
Food research international 164, 112358 , 2023
2023
Citations: 22
Brotos comestíveis: Qualidade nutricional, segurança microbiológica e potencial aplicação em novos produtos
GAF dos Santos, JD Ferreira, JM de Paula, C de Souza Paglarini, ...
Research, Society and Development 11 (9), e33911931870-e33911931870 , 2022
2022
Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review
CS Paglarini, VAS Vidal, S Martini, RL Cunha, MAR Pollonio
Critical Reviews in Food Science and Nutrition 62 (3), 640-655 , 2022
2022
Citations: 98
Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage
CS Paglarini, VAS Vidal, MM Ozaki, APB Ribeiro, OD Bernardinelli, ...
Food Science and Technology International 28 (1), 3-14 , 2022
2022
Citations: 36
Reducing phosphate in low sodium and low‐cost meat emulsions: A healthier approach
VAS Vidal, CS Paglarini, JR dos Santos, MAR Pollonio
Journal of Food Processing and Preservation 45 (6), e15528 , 2021
2021
Citations: 6
Olive oil-based emulsion gels containing chia (Salvia hispanica L.) mucilage delivering healthy claims to low-saturated fat Bologna sausages
AKFI Câmara, MM Ozaki, M Santos, VAS Vidal, WO Ribeiro, ...
Food Structure 28, 100187 , 2021
2021
Citations: 59

MOST CITED SCHOLAR PUBLICATIONS

Functional emulsion gels as pork back fat replacers in Bologna sausage
C de Souza Paglarini, G de Figueiredo Furtado, AR Honorio, L Mokarzel, ...
Food structure 20, 100105 , 2019
2019
Citations: 223
Functional emulsion gels with potential application in meat products
C de Souza Paglarini, G de Figueiredo Furtado, JP Biachi, VAS Vidal, ...
Journal of food engineering 222, 29-37 , 2018
2018
Citations: 158
Using emulsion gels made with sonicated soy protein isolate dispersions to replace fat in frankfurters
C de Souza Paglarini, S Martini, MAR Pollonio
Lwt 99, 453-459 , 2019
2019
Citations: 152
Adding lysine and yeast extract improves sensory properties of low sodium salted meat
VAS Vidal, JB Santana, CS Paglarini, MAAP da Silva, MQ Freitas, ...
Meat Science 159, 107911 , 2020
2020
Citations: 133
Glyceryl monostearate-based oleogels as a new fat substitute in meat emulsion
AC Ferro, C de Souza Paglarini, MAR Pollonio, RL Cunha
Meat science 174, 108424 , 2021
2021
Citations: 126
Using inulin‐based emulsion gels as fat substitute in salt reduced Bologna sausage
C de Souza Paglarini, VAS Vidal, W Ribeiro, AP Badan Ribeiro, ...
Journal of the Science of Food and Agriculture 101 (2), 505-517 , 2021
2021
Citations: 123
Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties
VAS Vidal, JP Biachi, CS Paglarini, MB Pinton, PCB Campagnol, ...
Meat Science 152, 49-57 , 2019
2019
Citations: 105
Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review
CS Paglarini, VAS Vidal, S Martini, RL Cunha, MAR Pollonio
Critical Reviews in Food Science and Nutrition 62 (3), 640-655 , 2022
2022
Citations: 98
Using dynamic sensory techniques to determine drivers of liking in sodium and fat-reduced Bologna sausage containing functional emulsion gels
C de Souza Paglarini, VAS Vidal, M Dos Santos, LO Coimbra, ...
Food Research International 132, 109066 , 2020
2020
Citations: 86
Emulsion gels based on pork skin and dietary fibers as animal fat replacers in meat emulsions: An adding value strategy to byproducts
M Dos Santos, MM Ozaki, WO Ribeiro, C de Souza Paglarini, VAS Vidal, ...
Lwt 120, 108895 , 2020
2020
Citations: 68
Olive oil-based emulsion gels containing chia (Salvia hispanica L.) mucilage delivering healthy claims to low-saturated fat Bologna sausages
AKFI Câmara, MM Ozaki, M Santos, VAS Vidal, WO Ribeiro, ...
Food Structure 28, 100187 , 2021
2021
Citations: 59
Physical properties of emulsion gels formulated with sonicated soy protein isolate
CS Paglarini, S Martini, MAR Pollonio
International Journal of Food Science and Technology 54 (2), 451-459 , 2019
2019
Citations: 59
Salted meat products: nutritional characteristics, processing and strategies for sodium reduction
VAS Vidal, CS Paglarini, JM Lorenzo, PES Munekata, MAR Pollonio
Food Reviews International 39 (4), 2183-2202 , 2023
2023
Citations: 57
Understanding the role of chia ( Salvia Hispanica L.) mucilage on olive oil-based emulsion gels as a new fat substitute in emulsified meat products
AKFI Câmara, PK Okuro, M Santos, CS Paglarini, RL da Cunha, ...
European Food Research and Technology 246 (5), 909-922 , 2020
2020
Citations: 54
Q Methodology: An interesting strategy for concept profile and sensory description of low sodium salted meat
VAS Vidal, CS Paglarini, MQ Freitas, LO Coimbra, EA Esmerino, ...
Meat Science 161, 108000 , 2020
2020
Citations: 49
Understanding the effect of different chloride salts on the water behavior in the salted meat matrix along 180 days of shelf life
VAS Vidal, OD Bernardinelli, CS Paglarini, E Sabadini, MAR Pollonio
Food research international 125, 108634 , 2019
2019
Citations: 47
Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage
CS Paglarini, VAS Vidal, MM Ozaki, APB Ribeiro, OD Bernardinelli, ...
Food Science and Technology International 28 (1), 3-14 , 2022
2022
Citations: 36
Bamboo fiber improves the functional properties of reduced salt and phosphate‐free Bologna sausage
IMC Magalhães, CS Paglarini, VAS Vidal, MAR Pollonio
Journal of Food Processing and Preservation 44 (12), e14929 , 2020
2020
Citations: 36
Adding cricket ( Gryllus assimilis ) flour in hybrid beef patties: physicochemical, technological and sensory challenges
VM Gomes Martins, P Milano, MA Rodrigues Pollonio, M dos Santos, ...
International Journal of Food Science and Technology 59 (1), 450-459 , 2024
2024
Citations: 32
Meat products as prebiotic food carrier
AKFI Câmara, C de Souza Paglarini, VAS Vidal, M Dos Santos, ...
Advances in food and nutrition research 94, 223-265 , 2020
2020
Citations: 31

CAMILA DE SOUZA PAGLARINI

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Scopus Publications

RECENT SCHOLAR PUBLICATIONS

MOST CITED SCHOLAR PUBLICATIONS