She holds a degree in Food Engineering from the University of Campinas (2002), a master's degree (2005) and a doctorate (2009) in Food Engineering from the University of Campinas in the area of suspension rheology. She has a post doctorate from the School of Food Engineering in the field of encapsulation and controlled release, with solid experience in rheological analysis and in the study of particulate systems. Currently, she is associate professor at the School of Food Engineering / Unicamp and develops works focused on the encapsulation of compounds, extraction of plant extracts, with a focus on proteins, and evaluation of their technological properties for different food applications. (Source: Lattes Curriculum)
| News published in Agência FAPESP Newsletter about the researcher |
| More itemsLess items |
| TITULO |
| Articles published in other media outlets ( ): |
| More itemsLess items |
| VEICULO: TITULO (DATA) |
| VEICULO: TITULO (DATA) |
Extrusion is a process widely used in the food industry, for the development of different products, such as snacks and pasta. Currently, it is the most applied and scalable process for the development of meat analogues products, whether for the development of so-called TVPs (textured vegetable protein) or products obtained from high moisture extrusion, which result in products with a fibr…
The consumption of proteins of vegetal origin has been increasing due to the demand for foods with low caloric content and also by the increase in the number of vegetarian / vegan consumers. For this reason, the number of researches related to vegetable proteins has increased. Due to its amino acid composition and structure, pulse proteins have low solubility and digestibility, with limit…
Obtaining proteins from agro-industrial by-products can add value and reduce waste, resulting in a more sustainable form of protein production. Flaxseed meal, a by-product of flaxseed oil extraction, contains up to 40% protein. However, more efficient protein extraction processes and protein isolates with better functionalities are necessary to expand the use of plant proteins. In this co…
The growth in the consumption of proteins of plant origin led to a search for new sources that could replace and supply a demand for proteins of animal origin, moreover, attributed to this, there is an attempt to use by-products or residues of the industry for technological applications, adding its value. Considering this, a small band of beans fits into this question. Because it is chara…
Abstract - The search for a life more healthful and the increase of the adepts the vegetarian and vegan practices did made whit that the food industry renews. Within that renovation, it is from new macronutrient sources, for example, the proteins. Thus, the vegetable proteins have become popular and hard candidates for meeting the needs this population. The lentil is a legume protein that…
The growing tendency towards a diet free or reduced of animal products has aroused interest for vegetable protein sources. Thus, pulse proteins such as lentils, chickpeas and beans, due to their high protein content, have become viable options. However, proteins obtained by the traditional alkaline extraction method may show impaired functionality when considering their commercial applica…
| 2 / 2 | Ongoing grants |
| 3 / 3 | Completed research grants |
| 1 / 1 | Ongoing scholarships in Brazil |
| 4 / 2 | Completed scholarships in Brazil |
| 1 / 1 | Completed scholarships abroad |
| 11 / 9 | All research grants and scholarships |
| Associated processes | |
CV Lattes
ORCID