Graduated in Food Engineering and Master and Ph.D. in Food Engineering Sciences from the University of São Paulo (FZEA/USP). Between 2011 and 2021 she was part of several researches at the Laboratory of Encapsulation and Functional Foods (LenAlis), under the guidance of Prof. Dr. Samantha Cristina de Pinho. From 2012 to 2014 she carried out scientific initiation research which aimed to studying the microencapsulation of beta-carotene in solid lipid particles, funded by the Sao Paulo Research Foundation (FAPESP). Between 2013 and 2014 she developed an extracurricular research at the University of California (UC-Davis) in the Academic Merit Scholarship Program from USP. From 2015 to 2021 developed her master's and Ph.D. projects, both funded by FAPESP, focused in the development and characterization of mixed biopolymer gels filled with solid lipid particles, as well as the study of microencapsulation of different bioactives (curcumin and beta-carotene) in such systems . In 2016 she developed a research regarding the rheological characterization and mathematical modeling of emulsion filled gels produced with mixtures of soy protein isolate and polysaccharides, at Purdue University, under the guidance of Prof. Dr. Osvaldo H. Campanella, with financial support of FAPESP. (Source: Lattes Curriculum)
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Soy protein isolate (IPS) is an interesting ingredient for the food industry due to its nutritional characteristics, low production cost and many functional properties, including the ability to form gels under cold-set conditions. Cold-set gelation methods have been extensively investigated, as they allow the incorporation of thermosensitive compounds in food products and also reduce the …
Nowadays the concern of the food industry to develop healthier products and sensuously pleasant is growing, as the consumer market is increasingly demanding. In this context, a very explored alternative is the incorporation of bioactive, such as curcumin, products. Curcumin is a hydrophobic polyphenol nutritionally interesting by having antioxidant properties, anti-microbial, anti-inflamm…
The microencapsulation is employed with several purposes in the food industry, as prevention of the oxidation and loss of volatile and sensitive compounds, release control of odors, protection against nutritional losses, preservation of color and taste, in order to increase the shelf-life of a product. The development of new encapsulation systems is always necessary in order to incorporat…
The interest of the food industry in the application of compounds with bioactive properties, such as the curcumin, can be justified by the tendency of the consumers to prefer healthy foods with a high sensory quality. Although its interesting characteristics, curcumin is not widely applied in food products due to its hydrophobicity and high instability in many food processing conditions. …
| 3 / 3 | Completed scholarships in Brazil |
| 1 / 1 | Completed scholarships abroad |
| 4 / 4 | All Scholarships |
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(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
| Publications | 6 |
| Citations | 21 |
| Cit./Article | 3.5 |
| Data from Web of Science | |
BRITO-OLIVEIRA, THAIS C.; BISPO, MARINA; MORAES, IZABEL C. F.; CAMPANELLA, OSVALDO H.; PINHO, SAMANTHA C.. Stability of curcumin encapsulated in solid lipid microparticles incorporated in cold-set emulsion filled gels of soy protein isolate and xanthan gum. Food Research International, v. 102, p. 759-767, DEC 2017. Web of Science Citations: 5. (14/26106-2, 16/03271-3)
BRITO-OLIVEIRA, THAIS C.; MOLINA, CAMILA V.; NETTO, FLAVIA M.; PINHO, SAMANTHA C.. Encapsulation of Beta-carotene in Lipid Microparticles Stabilized with Hydrolyzed Soy Protein Isolate: Production Parameters, Alpha-tocopherol Coencapsulation and Stability Under Stress Conditions. Journal of Food Science, v. 82, n. 3, p. 659-669, MAR 2017. Web of Science Citations: 11. (12/10367-6)
BRITO-OLIVEIRA, THAIS C.; CAVINI, ANA CLARA M.; FERREIRA, LETICIA S.; MORAES, IZABEL C. F.; PINHO, SAMANTHA C.. Microstructural and rheological characterization of NaCl-induced gels of soy protein isolate and the effects of incorporating different galactomannans. FOOD STRUCTURE-NETHERLANDS, v. 26, OCT 2020. Web of Science Citations: 0. (17/06224-9)
BRITO-OLIVEIRA, THAIS C.; CAZADO, CAMILA P. S.; CAVINI, ANA CLARA M.; SANTOS, LORENA M. F.; MORAES, IZABEL C. F.; PINHO, SAMANTHA C.. Cold-set NaCl-induced gels of soy protein isolate and locust bean gum: How the ageing process affect their microstructure and the stability of incorporated beta-carotene. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 154, JAN 15 2022. Web of Science Citations: 0. (17/06224-9, 16/17024-8)
DE LIMA, JULIANA GOBBI; BRITO-OLIVEIRA, THAIS CARVALHO; DE PINHO, SAMANTHA CRISTINA. Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles. FOOD SCIENCE AND TECHNOLOGY, v. 36, n. 4, p. 664-671, OCT-DEC 2016. Web of Science Citations: 3. (12/10367-6)
BRITO-OLIVEIRA, THAIS C.; BISPO, MARINA; MORAES, IZABEL C. F.; CAMPANELLA, OSVALDO H.; PINHO, SAMANTHA C.. Cold-Set Gelation of Commercial Soy Protein Isolate: Effects of the Incorporation of Locust Bean Gum and Solid Lipid Microparticles on the Properties of Gels. FOOD BIOPHYSICS, v. 13, n. 3, p. 226-239, SEP 2018. Web of Science Citations: 2. (14/26106-2, 16/03271-3)
LETÍCIA DOS SANTOS FERREIRA; THAIS CARVALHO BRITO-OLIVEIRA; SAMANTHA CRISTINA DE PINHO. Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D3 encapsulation. FOOD SCIENCE AND TECHNOLOGY, n. ahead, p. -, 2021. (17/06224-9)
BRITO-OLIVEIRA, THAIS C.; MORAES, IZABEL C. F.; PINHO, SAMANTHA C.; CAMPANELLA, OSVALDO H.. Modeling creep/recovery behavior of cold-set gels using different approaches. FOOD HYDROCOLLOIDS, v. 123, FEB 2022. Web of Science Citations: 0. (16/03271-3, 14/26106-2)
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