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
Graduation at Engenharia de Alimentos from Universidade Estadual de Campinas (2005), master's at Science and Technology of the Food from Universidade Estadual de Campinas (2007) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (2012). Visiting Professor at University of British Columbia (UBC) from 2023 to 2024. Has experience in Science and Technology of the Food, focusing on Food Engineering, acting on the following subjects: microencapsulation, food process, rheology, nanostructures and emulsion. (Source: Lattes Curriculum)
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The rising demand for health products with fewer additives requires the development of natural and more efficient food preservatives. In medicine, a considerable increase in antimicrobial efficiency is being observed by the nano-structuration of compounds, enabling their use in less amounts with the same antimicrobial effects. However, most of these particles are not biocompatible or biod…
Sodium alginate hydrogels are commonly used as matrices for carrying bioactive substances susceptible to low pH values due to their good stability in such conditions. Nevertheless, the network's pore size is fairly large when compared to other hydrocolloids, which can cause a premature release of encapsulated content. Thus, different strategies have been developed to improve the encapsula…
The biofuels industry has tight economic margins which demand efficient, low cost processes. The main factor which limits the microbial production of biofuels is the efficient product separation and the maintenance of microbial viability. This work aims to identify the emulsification mechanisms involved in biodiesel production in order to develop a de-emulsification process which enables …
Pickering emulsions present a healthy alternative to partially hydrogenated oils and a promising ingredient on the development of plant-based products. However, some applications are impaired by their rheological properties. On this work we aim to tune the viscoelasticity and stability of Pickering emulsions by different approaches of interface structuration. Chitin nanofibers (NCh) and c…
| 2 / 2 | Completed research grants |
| 6 / 2 | Completed scholarships in Brazil |
| 1 / 1 | Completed scholarships abroad |
| 9 / 5 | All research grants and scholarships |
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