CV Lattes
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
graduation at TECNOLOGIA EM ALIMENTOS from Universidade Tecnológica Federal do Paraná (2010), master's at Science and Technology of the Food from Universidade Estadual Paulista Júlio de Mesquita Filho (2013) and doctorate at Engineering from Universidade Estadual Paulista Júlio de Mesquita Filho (2017). , acting on the following subjects: amido, amido resistente, nanocristal, qualidade tecnológica and hidrólise ácida. (Source: Lattes Curriculum)
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Starch is a semicrystalline polymer which presents the x-ray patterns A, B and C. Starches with standard type B are more resistant to hydrolysis than the standard type A. Nanocrystals are obtained by acid hydrolysis of granular starch, and the crystalline domains of the polymer are released resulting in crystalline nanoparticles. Due to the shape of the platelets and dimensions made by th…
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