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
Has experience in Food Science and Technology. (Source: Lattes Curriculum)
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The pressures imposed by population growth and the consequent demand for sustainable protein sources have driven a great scientific and technological interest in plant proteins. The main sources of plant proteins used by the industry come from monoculture systems, such as soybeans and peas, which in turn exert non-negligible environmental pressures. The solution to such global issues invo…
The chromatography system Äkta Pure (GE Healthcare) is a versatile and intuitive device for the purification of proteins, peptides and other biomolecules from the microgram to the gram. This system is compatible with a wide range of chromatographic techniques, it is equipped with a UV detector (280 nm) and it has an automatic fraction collector. The pumps of this chromatography system can…
Milk proteins represent around 30% of the total protein ingested by adult from western countries. Although in their native state these proteins have as one of their functions the transport of molecules, they are present in foods in various structural states, reflecting the diversity of processes applied by food industries. Even if the impact of the structural changes of milk proteins on t…
The project aims, initially, to evaluate the impact of phosphorylation on the structure and techno-functional properties of whey and pea proteins. These proteins will then be evaluated for their ability to form heteroprotein complex coacervates (HPCC) with type A gelatin, to encapsulate and protect lutein. In this context, it is expected that the structural changes induced in the proteins…
The processing of protein food matrices is able to induce several changes on the structure of proteins, depending on the nature of the proteins and the severity of the treatment. Such structural changes may affect the distribution of bioactive compounds present therein (ratio between the bioactive compounds in the solution and in the colloidal phase); thereby affecting their functionality…
The purification of high value-added macromolecules from food matrices represents a great opportunity to diversify activities of food industries. Despite the great accumulated knowledge about milk proteins, their large-scale purification usually does not preserve their native structure, which is crucial for their techno-functionalities. Thus, the objective of the present work is to develo…
Several studies have been conducted focusing on the interaction between bioactive compounds and milk proteins in simple systems (containing only the two molecules). Although interesting results have been found, these systems differ considerably from real food matrices. In this context, the objective of the present PhD project is to study the interaction of model carotenoids and native and…
| 2 / 2 | Ongoing grants |
| 1 / 1 | Completed research grants |
| 1 / 1 | Ongoing scholarships in Brazil |
| 3 / 3 | Completed scholarships in Brazil |
| 7 / 7 | All research grants and scholarships |
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