CV Lattes
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Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Food Engineer by University of Campinas (2017). Studied for one year at Sheffield Hallam University in 2014-2015 as part of bachelor degree. PhD in Food science at School of Food engineering/ University of Campinas. Has experience in obtention, isolation, and characterization os whey proteins and with interaction of proteins with bioactive compounds. (Source: Lattes Curriculum)
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Several studies have been conducted focusing on the interaction between bioactive compounds and milk proteins in simple systems (containing only the two molecules). Although interesting results have been found, these systems differ considerably from real food matrices. In this context, the objective of the present PhD project is to study the interaction of model carotenoids and native and…
The addition and maintenance of functional ingredients have been quite studied since the population has been more concerned about the ingestion of functional foods for health and welfare. However, such functional ingredients might present instability during storage or digestion process, reducing their absorption. Microencapsulation allows to protect these bioactive compounds and to releas…
| 3 / 2 | Completed scholarships in Brazil |
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