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ACS Omega|May 5, 2020
Inclusion Complexation between α-Cyclodextrin and Oligo(ethylene glycol) Methyl Ether MethacrylateMarcos Mariano, Oigres Daniel Bernardinelli, Rafael Pires-Oliveira, et al.Carbohydrate Polymers|June 15, 2023
The effect of the molecular structure of hydroxypropyl methylcellulose on the states of water, wettability, and swelling properties of cryogels prepared with and without CaO<sub>2</sub>Camila Gruber Chiaregato, Oigres Daniel Bernardinelli, Amin Shavandi, et al.Biotechnology for Biofuels|August 6, 2015
Quantitative (13)C MultiCP solid-state NMR as a tool for evaluation of cellulose crystallinity index measured directly inside sugarcane biomassOigres Daniel Bernardinelli, Marisa Aparecida Lima, Camila Alves Rezende, et al.Food Research International (Ottawa, Ont.)|September 27, 2019
Understanding the effect of different chloride salts on the water behavior in the salted meat matrix along 180 days of shelf lifeVitor A S Vidal, Oigres Daniel Bernardinelli, Camila S Paglarini, et al.Journal of Colloid and Interface Science|December 1, 2018
Controlled coagulation and redispersion of thermoresponsive poly di(ethylene oxide) methyl ether methacrylate grafted cellulose nanocrystalsCésar Brinatti, Seyedeh Parinaz Akhlaghi, Rafael Pires-Oliveira, et al.Meat Science|February 24, 2020
Reducing phosphate in emulsified meat products by adding chia (Salvia hispanica L.) mucilage in powder or gel format: A clean label technological strategyAna Karoline Ferreira Ignácio Câmara, Vitor André Silva Vidal, Mirian Santos, et al.The Journal of Physical Chemistry. A|April 5, 2012
Correlation between molecular conformation, packing, and dynamics in oligofluorenes: a theoretical/experimental studyOigres Daniel Bernardinelli, Gregório Couto Faria, Luiz Antonio de Oliveira Nunes, et al.Food Research International (Ottawa, Ont.)|March 2, 2021
Organogels in low-fat and high-fat margarine: A study of physical properties and shelf lifeThaís Jordânia Silva, Gabriel Deschamps Fernandes, Oigres Daniel Bernardinelli, et al.Foods (Basel, Switzerland)|November 11, 2022
Understanding the Performance of Plant Protein Concentrates as Partial Meat Substitutes in Hybrid Meat EmulsionsMirian Dos Santos, Daniela Almeida Vieira Fogaça da Rocha, Oigres Daniel Bernardinelli, et al.Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|January 18, 2021
Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausageCamila de Souza Paglarini, Vitor Andre Silva Vidal, Maristela Midori Ozaki, et al.Pageof 1