| 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 |
| The effect of homogenisation on the stability of pineapple pulp VM Silva, ACK Sato, G Barbosa, G Dacanal, HJ Ciro‐Velásquez, ... International journal of food science & technology 45 (10), 2127-2133, 2010 | 121 | 2010 |
| Development of gelled emulsions with improved oxidative and pH stability ACK Sato, K Moraes, RL Cunha Food Hydrocolloids 34, 184-192, 2014 | 85 | 2014 |
| Symbiotic microencapsulation to enhance Lactobacillus acidophilus survival KCG Silva, EC Cezarino, M Michelon, ACK Sato Lwt 89, 503-509, 2018 | 83 | 2018 |
| Influência da temperatura no comportamento reológico da polpa de jabuticaba ACK Sato, RL Cunha Food Science and Technology 27, 890-896, 2007 | 70 | 2007 |
| Protection and targeted delivery of β-carotene by starch-alginate-gelatin emulsion-filled hydrogels KCG Silva, G Feltre, MD Hubinger, ACK Sato Journal of Food Engineering 290, 110205, 2021 | 68 | 2021 |
| Preparation, characterization and in vitro digestibility of gellan and chitosan–gellan microgels JAP Vilela, F de Assis Perrechil, CSF Picone, ACK Sato, RL da Cunha Carbohydrate polymers 117, 54-62, 2015 | 65 | 2015 |
| Emulsifying properties of collagen fibers: Effect of pH, protein concentration and homogenization pressure RC Santana, FA Perrechil, ACK Sato, RL Cunha Food Hydrocolloids 25 (4), 604-612, 2011 | 63 | 2011 |
| Rheology of mixed pectin solutions ACK Sato, PR Oliveira, RL Cunha Food Biophysics 3, 100-109, 2008 | 61 | 2008 |
| Utilization of plant dietary fibers to reinforce low-calorie dairy dessert structure M Dello Staffolo, ACK Sato, RL Cunha Food and Bioprocess Technology 10, 914-925, 2017 | 58 | 2017 |
| Functional characterization of commercial plant proteins and their application on stabilization of emulsions AMM da Silva, FS Almeida, ACK Sato Journal of Food Engineering 292, 110277, 2021 | 55 | 2021 |
| Cross-linking proteins by laccase: Effects on the droplet size and rheology of emulsions stabilized by sodium caseinate ACK Sato, FA Perrechil, AAS Costa, RC Santana, RL Cunha Food Research International 75, 244-251, 2015 | 53 | 2015 |
| Emulsions stabilized by heat-treated collagen fibers R de Castro Santana, ACK Sato, RL Da Cunha Food hydrocolloids 26 (1), 73-81, 2012 | 50 | 2012 |
| Alginate and corn starch mixed gels: Effect of gelatinization and amylose content on the properties and in vitro digestibility G Feltre, FS Almeida, ACK Sato, GC Dacanal, MD Hubinger Food research international 132, 109069, 2020 | 44 | 2020 |
| Extraction of chia seed mucilage: Effect of ultrasound application LA Silva, P Sinnecker, AA Cavalari, ACK Sato, FA Perrechil Food Chemistry Advances 1, 100024, 2022 | 39 | 2022 |
| Sonication technique to produce emulsions: The impact of ultrasonic power and gelatin concentration KCG Silva, ACK Sato Ultrasonics sonochemistry 52, 286-293, 2019 | 38 | 2019 |
| κ-Carrageenan–sodium caseinate microgel production by atomization: Critical analysis of the experimental procedure FA Perrechil, ACK Sato, RL Cunha Journal of food engineering 104 (1), 123-133, 2011 | 38 | 2011 |
| Effect of process variables on the osmotic dehydration of star-fruit slices CDM Campos, ACK Sato, RV Tonon, MD Hubinger, RL Cunha Food Science and Technology 32, 357-365, 2012 | 33 | 2012 |
| The effect of addition of calcium and processing temperature on the quality of guava in syrup ACK Sato, EJ Sanjinéz‐Argandoña, RL Cunha International journal of food science & technology 41 (4), 417-424, 2006 | 30 | 2006 |
| Índices de sustentabilidade ACK SATO Unicamp, São Paulo, 2003 | 30 | 2003 |
