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Thais Carvalho Brito Oliveira

CV Lattes ORCID


Universidade de São Paulo (USP). Faculdade de Zootecnia e Engenharia de Alimentos (FZEA)  (Institutional affiliation for the last research proposal)
Birthplace: Brazil

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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Scientific publications resulting from Research Grants and Scholarships under the grantee's responsibility (8)

(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)

Publications6
Citations21
Cit./Article3.5
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, . 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, . 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, . 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, . 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, . 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, . 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. -, . (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, . Web of Science Citations: 0. (16/03271-3, 14/26106-2)

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