Alternative protein from Pereskia aculeata Miller leaf mucilage: technological potential as an emulsifier and fat replacement in processed mortadella meat

Chia (Salvia hispanica L.) mucilage as a new fat substitute in emulsified meat products: Technological, physicochemical, and rheological characterization

(2020) Ana Karoline Ferreira Ignácio Câmara et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Preliminary investigation on the effect of proteins of different leguminous species (Cicer arietinum, Vicia faba and Lens culinarius) on the texture and sensory properties of egg-free mayonnaise

(2020) Emanuele Armaforte et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development and characterization of biodegradable films based on Pereskia aculeata Miller mucilage

(2019) Natália Leite Oliveira et al.   INDUSTRIAL CROPS AND PRODUCTS

Exploring consumers’ knowledge and perceptions of unconventional food plants: case study of addition of Pereskia aculeata Miller to ice cream

(2019) Suelen MAZON et al.   Food Science and Technology

Survival analysis and cut-off point to estimate the shelf life of refrigerated fish burgers

(2019) Caroline MARQUES et al.   Food Science and Technology

Phytochemical profile and biological activities of 'Ora-pro-nobis' leaves (Pereskia aculeata Miller), an underexploited superfood from the Brazilian Atlantic Forest

(2019) Jéssica A.A. Garcia et al.   FOOD CHEMISTRY

Extraction processes and characterization of the mucilage obtained from green fruits of Pereskia aculeata Miller

(2019) Sérgio Henrique Silva et al.   INDUSTRIAL CROPS AND PRODUCTS

Blends of Pereskia aculeata Miller mucilage, guar gum, and gum Arabic added to fermented milk beverages

(2018) Tatiana Nunes Amaral et al.   FOOD HYDROCOLLOIDS

Effects of a leucine-enriched amino acid supplement on muscle mass, muscle strength, and physical function in post-stroke patients with sarcopenia: a randomized controlled trial

(2018) Yoshihiro Yoshimura et al.   NUTRITION

Plant seed mucilage as emerging biopolymer in food industry applications

(2018) Christos Soukoulis et al.   Current Opinion in Food Science

Natural antioxidants used in meat products: A brief review

(2018) Jéssica Souza Ribeiro et al.   MEAT SCIENCE

Chemical structure and physical-chemical properties of mucilage from the leaves of Pereskia aculeata

(2017) Andressa Amado Martin et al.   FOOD HYDROCOLLOIDS

Thermal and microstructural stability of a powdered gum derived from Pereskia aculeata Miller leaves

(2014) Márcia Cavalcante Conceição et al.   FOOD HYDROCOLLOIDS

Rheological behaviour of commercial cooked meat products evaluated by tensile test and texture profile analysis (TPA)

(2014) M. Dolores Romero de Ávila et al.   MEAT SCIENCE

Food proteins: A review on their emulsifying properties using a structure–function approach

(2013) Ricky S.H. Lam et al.   FOOD CHEMISTRY

Response surface methodology for optimization of the mucilage extraction process from Pereskia aculeata Miller

(2013) Fausto Alves Lima Junior et al.   FOOD HYDROCOLLOIDS

Structural equation modelling and word association as tools for a better understanding of low fish consumption

(2013) M.L. Mitterer-Daltoé et al.   FOOD RESEARCH INTERNATIONAL

Glycation a promising method for food protein modification: Physicochemical properties and structure, a review

(2012) Jianhua Liu et al.   FOOD RESEARCH INTERNATIONAL

Emprego de soro de leite líquido na elaboração de mortadela

(2009) Nelcindo Nascimento Terra et al.   CIENCIA RURAL

Nutritive evaluation of a non-conventional leafy vegetable (Pereskia aculeataMiller)

(2009) Cristina Y. Takeiti et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Effect of extrusion on the emulsifying properties of soybean proteins and pectin mixtures modelled by response surface methodology

(2008) Arthur Soares Bueno et al.   JOURNAL OF FOOD ENGINEERING