| Internal and external factors affecting the crystallization, gelation and applicability of wax-based oleogels in food industry CD Doan, I Tavernier, PK Okuro, K Dewettinck Innovative Food Science & Emerging Technologies 45, 42-52, 2018 | 167 | 2018 |
| Whey protein as a key component in food systems: Physicochemical properties, production technologies and applications RJS de Castro, MAF Domingues, A Ohara, PK Okuro, JG dos Santos, ... Food structure 14, 17-29, 2017 | 160 | 2017 |
| Co-encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability PK Okuro, M Thomazini, JCC Balieiro, RDCO Liberal, ... Food research international 53 (1), 96-103, 2013 | 157 | 2013 |
| Technological challenges for spray chilling encapsulation of functional food ingredients PK Okuro, FE de Matos Junior, CS Favaro-Trindade Food Technology and Biotechnology 51 (2), 171, 2013 | 133 | 2013 |
| Formation and stability of W/O-high internal phase emulsions (HIPEs) and derived O/W emulsions stabilized by PGPR and lecithin PK Okuro, A Gomes, ALR Costa, MA Adame, RL Cunha Food research international 122, 252-262, 2019 | 106 | 2019 |
| Synergistic interactions between lecithin and fruit wax in oleogel formation PK Okuro, I Tavernier, MDB Sintang, AG Skirtach, AA Vicente, ... Food & function 9 (3), 1755-1767, 2018 | 102 | 2018 |
| Viability of L. acidophilus microcapsules and their application to buffalo milk yoghurt AS Shoji, AC Oliveira, JCC Balieiro, O Freitas, M Thomazini, ... Food and Bioproducts Processing 91 (2), 83-88, 2013 | 97 | 2013 |
| Role of the oil on glyceryl monostearate based oleogels AC Ferro, PK Okuro, AP Badan, RL Cunha Food Research International 120, 610-619, 2019 | 82 | 2019 |
| Chia (Salvia hispanica L.) mucilage as a new fat substitute in emulsified meat products: Technological, physicochemical, and rheological characterization AKFI Câmara, PK Okuro, RL da Cunha, AM Herrero, C Ruiz-Capillas, ... Lwt 125, 109193, 2020 | 77 | 2020 |
| Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels PK Okuro, AJ Martins, AA Vicente, RL Cunha Current Opinion in Food Science 35, 27-35, 2020 | 57 | 2020 |
| Tailoring properties of mixed-component oleogels: Wax and monoglyceride interactions towards flaxseed oil structuring NG Barroso, PK Okuro, APB Ribeiro, RL Cunha Gels 6 (1), 5, 2020 | 57 | 2020 |
| Lecithin and phytosterols-based mixtures as hybrid structuring agents in different organic phases PK Okuro, AA Malfatti-Gasperini, AA Vicente, RL Cunha Food Research International 111, 168-177, 2018 | 49 | 2018 |
| Flaxseed gum-biopolymers interactions driving rheological behaviour of oropharyngeal dysphagia-oriented products JM Vieira, CCP Andrade, TP Santos, PK Okuro, ST Garcia, MI Rodrigues, ... Food Hydrocolloids 111, 106257, 2021 | 41 | 2021 |
| Satiety and in vitro digestibility of low saturated fat Bologna sausages added of chia mucilage powder and chia mucilage-based emulsion gel AKFI Câmara, MV Geraldi, PK Okuro, MRM Júnior, RL da Cunha, ... Journal of functional foods 65, 103753, 2020 | 40 | 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 AKFI Câmara, PK Okuro, M Santos, CS Paglarini, RL da Cunha, ... European Food Research and Technology 246, 909-922, 2020 | 37 | 2020 |
| Encapsulation via spray chilling/cooling/congealing CS Favaro-Trindade, PK Okuro, FE Matos Jr Handbook of Encapsulation and Controlled Release; Mishra, M., Ed.; CRC Press …, 2015 | 34 | 2015 |
| Encapsulation of active pharmaceutical ingredients in lipid micro/nanoparticles for oral administration by spray-cooling CS Favaro-Trindade, FE de Matos Junior, PK Okuro, J Dias-Ferreira, ... Pharmaceutics 13 (8), 1186, 2021 | 30 | 2021 |
| Compositional and structural aspects of hydro-and oleogels: Similarities and specificities from the perspective of digestibility PK Okuro, TP Santos, RL Cunha Trends in Food Science & Technology 111, 55-67, 2021 | 27 | 2021 |
| Protein-based strategies for fat replacement: Approaching different protein colloidal types, structured systems and food applications EM Vélez-Erazo, PK Okuro, A Gallegos-Soto, RL da Cunha, MD Hubinger Food Research International 156, 111346, 2022 | 22 | 2022 |
| Structures design for protection and vehiculation of bioactives PK Okuro, GF Furtado, ACK Sato, RL Cunha Current opinion in food science 5, 67-75, 2015 | 20 | 2015 |
