| Stability mechanisms of liquid water-in-oil emulsions FY Ushikubo, RL Cunha Food Hydrocolloids 34, 145-153, 2014 | 301 | 2014 |
| Edible oleogels: An opportunity for fat replacement in foods AJ Martins, AA Vicente, RL Cunha, MA Cerqueira Food & function 9 (2), 758-773, 2018 | 219 | 2018 |
| Flaxseed oil–whey protein isolate emulsions: effect of high pressure homogenization KR Kuhn, RL Cunha Journal of Food Engineering 111 (2), 449-457, 2012 | 199 | 2012 |
| High-and low-energy emulsifications for food applications: a focus on process parameters RC Santana, FA Perrechil, RL Cunha Food Engineering Reviews 5, 107-122, 2013 | 196 | 2013 |
| Ohmic heating in dairy processing: Relevant aspects for safety and quality LP Cappato, MVS Ferreira, JT Guimaraes, JB Portela, ALR Costa, ... Trends in Food Science & Technology 62, 104-112, 2017 | 188 | 2017 |
| Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation WF Castro, AG Cruz, MS Bisinotto, LMR Guerreiro, JAF Faria, HMA Bolini, ... Journal of dairy science 96 (1), 16-25, 2013 | 165 | 2013 |
| Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology AG Cruz, RN Cavalcanti, LMR Guerreiro, AS Sant’Ana, LC Nogueira, ... Journal of food engineering 114 (3), 323-330, 2013 | 160 | 2013 |
| Beeswax organogels: Influence of gelator concentration and oil type in the gelation process AJ Martins, MA Cerqueira, LH Fasolin, RL Cunha, AA Vicente Food research international 84, 170-179, 2016 | 155 | 2016 |
| Thermal and rheological properties of organogels formed by sugarcane or candelilla wax in soybean oil JCB Rocha, JD Lopes, MCN Mascarenhas, DB Arellano, LMR Guerreiro, ... Food Research International 50 (1), 318-323, 2013 | 151 | 2013 |
| Influence of pH on formation and properties of gellan gels CSF Picone, RL Cunha Carbohydrate Polymers 84 (1), 662-668, 2011 | 150 | 2011 |
| 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 | 149 | 2019 |
| Impact of oil type and WPI/Tween 80 ratio at the oil-water interface: Adsorption, interfacial rheology and emulsion features A Gomes, ALR Costa, RL Cunha Colloids and Surfaces B: Biointerfaces 164, 272-280, 2018 | 142 | 2018 |
| Oil-in-water emulsions stabilized by sodium caseinate: Influence of pH, high-pressure homogenization and locust bean gum addition FA Perrechil, RL Cunha Journal of Food Engineering 97 (4), 441-448, 2010 | 142 | 2010 |
| Acid gelation of gellan: effect of final pH and heat treatment conditions F Yamamoto, RL Cunha Carbohydrate Polymers 68 (3), 517-527, 2007 | 141 | 2007 |
| Physicochemical changes and microbial inactivation after high-intensity ultrasound processing of prebiotic whey beverage applying different ultrasonic power levels JT Guimarães, EK Silva, VO Alvarenga, ALR Costa, RL Cunha, ... Ultrasonics sonochemistry 44, 251-260, 2018 | 136 | 2018 |
| Effect of prebiotic ingredients on the rheological properties and microstructure of reduced-sodium and low-fat meat emulsions MHF Felisberto, MTEL Galvão, CSF Picone, RL Cunha, MAR Pollonio LWT-Food Science and Technology 60 (1), 148-155, 2015 | 136 | 2015 |
| Effect of particle size on rheological properties of jaboticaba pulp ACK Sato, RL Cunha Journal of Food Engineering 91 (4), 566-570, 2009 | 132 | 2009 |
| Ultrasound-assisted formation of annatto seed oil emulsions stabilized by biopolymers EK Silva, MTMS Gomes, MD Hubinger, RL Cunha, MAA Meireles Food Hydrocolloids 47, 1-13, 2015 | 130 | 2015 |
| 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 | 129 | 2018 |
| The effects of acidification rate, pH and ageing time on the acidic cold set gelation of whey proteins ALF Cavallieri, RL Da Cunha Food Hydrocolloids 22 (3), 439-448, 2008 | 128 | 2008 |
