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Joice Aline Pires Vilela

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Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA)  (Institutional affiliation for the last research proposal)
Birthplace: Brazil

Graduated in Food Engineering by State University of Campinas (2009), Master's in Food Engineering from the State University of Campinas (2012) and Ph.D. in Food Engineering from the State University of Campinas (2016). Work experience mainly on Food Engineering and Technology, with an emphasis on rheological characterization of foods, mechanical and texture properties of cheese analogues and biopolymer gels, bioactive encapsulation systems and emulsions. (Source: Lattes Curriculum)

News published in Agência FAPESP Newsletter about the researcher
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Scholarships in Brazil
FAPESP support in numbers * Updated January 22, 2022
Total / Available in English
3 / 1   Completed scholarships in Brazil

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Scientific publications resulting from Research Grants and Scholarships under the grantee's responsibility (3)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

PIRES VILELA, JOICE ALINE; DA CUNHA, ROSIANE LOPES. High acyl gellan as an emulsion stabilizer. Carbohydrate Polymers, v. 139, p. 115-124, . Web of Science Citations: 6. (12/11794-5)

PIRES VILELA, JOICE ALINE; DA CUNHA, ROSIANE LOPES. Emulsions stabilized by high acyl gellan and KCl. Food Research International, v. 91, p. 47-54, . Web of Science Citations: 1. (12/11794-5)

PIRES VILELA, JOICE ALINE; FAZANI CAVALLIERI, ANGELO LUIZ; DA CUNHA, ROSIANE LOPES. The influence of gelation rate on the physical properties/structure of salt-induced gels of soy protein isolate-gellan gum. FOOD HYDROCOLLOIDS, v. 25, n. 7, p. 1710-1718, . Web of Science Citations: 34.

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

VILELA, Joice Aline Pires. Emulsões contendo gelana acilada : efeito do processamento e da adição de sais nos mecanismos de estabilização. Tese (Doutorado) -  Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos.  (12/11794-5

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