| 10 / 6 | Completed research grants |
| 32 / 19 | Completed scholarships in Brazil |
| 2 / 2 | Completed scholarships abroad |
| 44 / 27 | All research grants and scholarships |
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Vânia Regina Nicoletti Telis
CV Lattes
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Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. Instituto de Biociências, Letras e Ciências Exatas (IBILCE) (Institutional affiliation from the last research proposal) Birthplace: Brazil
graduate at Engenharia Química from Universidade Estadual de Maringá (1986), master's at Science and Technology of the Food from Universidade Estadual de Campinas (1991) and ph.d. at Science and Technology of the Food from Universidade Estadual de Campinas (1996). Has experience in Science and Technology of the Food, focusing on Chemistry,Physics,Chemical-physics,Biochemistry of Food and Alimentary Raw materials, acting on the following subjects: secagem, cinetica, transferencia de massa, desidratacao osmotica and qualidade. (Source: Lattes Curriculum)
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Research grants
- VI Symposium on Food Engineering and Science, AO.R
- Production and characterization of Pickering emulsions applied to microencapsulation of lipophilic bioactives, AP.R
- O/W emulsions stabilized by electrostatic interactions between proteins and polysaccharides: application as fat replacers and as bioactive compound microencapsulation, AP.R
(Only some records are available in English at this moment)
Scholarships in Brazil
- Development of emulsions using microgels of soy protein isolate and microcrystalline cellulose combinations as stabilizers, BP.IC
- Release kinetics in liquid medium of oregano essential oil microencapsulated by complex coacervation, BP.IC
- Preparation and characterization of buriti (Mauritia flexuosa) oil emulsions with addition of maltodextrin and microcapsules produced by spray drying, BP.IC
(Only some records are available in English at this moment)
Scholarships abroad
- Development of continuous processes for production of ginger (Zingiber officinale Roscoe) oleoresin microcapsules by complex coacervation: atomization and membrane emulsification, BE.EP.DD
- Chickpea protein/pectin applied to buriti oil emulsification and encapsulation: interfacial rheology and ageing of the encapsulant matrix, BE.EP.PD
Total / Available in English