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 Science and Technology of the Food, focusing on Food Engineering (Source: Lattes Curriculum)
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Emulsions are widely used for a number of soft matter applications such as in pharmaceutical, cosmetic and food products. Chemically-synthesized surfactants have been used by food and non-food industries to create metastable emulsion-based products. However, emulsions remain as a particular challenge in colloid science perspective when dealing with the use of natural emulsifiers. In addit…
The production of Pickering particles from vegetable proteins is a strategy that has been commonly used to improve its technological performance as stabilizers of Oil in Water (O/W) emulsions. These particles' performance as a stabilizer can be further improved by complexing the protein with polyphenols, giving the emulsion prolonged kinetic stability and interesting technological propert…
The spray drying technique has been commonly used in the encapsulation of natural ingredients, such as aromas and colourants, enabling its applications on an industrial scale. However, encapsulation studies already performed only evaluate the matrix in order to verify its efficiency in the protection of the active compound without actually understanding how the barrier is formed and what …
The conjugation of plant proteins with phenolic compounds has been acknowledged as an efficient strategy to improve the techno-functional properties of these proteins and such conjugates can act as emulsifiers. However, undesirable sensory aspects (e.g., astringency) that phenolic compounds can impart to these new emulsifiers have not yet been studied. In principle, it is assumed that the…
| 1 / 1 | Ongoing scholarships in Brazil |
| 2 / 2 | Completed scholarships in Brazil |
| 1 / 1 | Completed scholarships abroad |
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