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
graduation at Engenharia de Alimentos from Universidade Estadual de Campinas (1990) and doctorate at Engenharia Química from Universitat Ramon Llull (1995). He is currently full professor at Universidade Estadual de Campinas. Has experience in Science and Technology of the Food, acting on the following subjects: reologia, emulsão, propriedades mecânicas, gelificação and proteínas do soro. (Source: Lattes Curriculum)
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The proposal aims to acquire two high-performance liquid chromatographs (HPLC) that have different dedications in order to be optimally used. One of the equipment will be used for the determination and quantification of aminoacids (fluorescence detector - HPLC-FLD), while the other will be used for the characterization of bioactive compounds and classes of glycerides (diode array and evap…
With more than 30,000 plant species still underexplored, the Amazon is the world's largest reserve of biodiversity and plant, animal and microbial genetic variability on the planet. This national heritage can be a source of solutions for many demands of the productive sector (food, cosmetics, medicines, bio-inputs), but also for the social well-being of residents. Despite the great potent…
The growing demand for healthier and more sustainable foods has led to the search for new ingredients that, depending on the composition and process, can generate different structures. In this line, the incorporation of bioactive compounds in micro- and nanostructures produces additional health benefits, protecting the functional molecules from adverse physicochemical conditions inherent …
(Only some records are available in English at this moment)
Emulsions stability is an essential attribute in the food and pharmaceutical industries, determining their application and evaluating the efficiency of compounds used to stabilize these emulsions. Therefore an emulsion stability analyzer could be used to determine both emulsifiers concentration and conditions of stability along time in order to achieve high stability. An emulsion stabilit…
The swallowing in dysphagic patients happens in a disorderly manner, which may result in the aspiration of liquid foods and can lead to dehydration, malnutrition, asphyxia and even death. This condition can be improved by the use of thickeners that modify the rheological properties of liquids to assist their food intake. Although the viscosity modification of the diet is commonly used as …
(Only some records are available in English at this moment)
The increasing elderly population and, consequently, the health problems arising from aging, such as xerostomia and dysphagia, have become a global concern. These disorders affect a significant portion of the elderly due to other illnesses, leading to malnutrition problems. The most viable alternative to mitigate the effects of these disorders is to modify the viscosity/mouthfeel of inges…
Currently, there is a great concern among people regarding health and the environment. As a consequence, there has been a significant increase in the interest of industries in alternative food sources, especially proteins, that address sustainability, animal welfare, and health issues. The greatest impact has been observed in the search for alternative proteins from plant sources (plant-b…
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…
(Only some records are available in English at this moment)
The increased demand for healthier and more sustainable foods has driven the search for new ingredients that, depending on their composition and processing, can generate various structures. In this way, the incorporation of bioactives into micro and nanostructures brings additional health benefits, ultimately altering the flavor and texture of the product, while protecting the functional …
The increased demand for healthier and more sustainable foods has driven the search for new ingredients that, depending on their composition and processing, can generate various structures. In this way, the incorporation of bioactives into micro and nanostructures brings additional health benefits, ultimately altering the flavor and texture of the product, while protecting the functional …
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…
(Only some records are available in English at this moment)
Emulsions containing a high fraction of dispersed aqueous phase (> 74% w/w), referred to as water-in-oil (W/O) HIPEs, are of significant interest due to their potential use in low-calorie products. Owing to the substantial water content, this system is also attractive for the encapsulation of hydrophilic active compounds, such as certain antioxidants. In vitro digestion of these emulsions…
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…
The development of functional and engineered colloids using food grade ingredients for emerging applications in food design has appeared as promising strategy to add value to foodstuff. In addition, the opportunity in using biocompatible molecules to build such structures can meet both technological and nutritional demands. Herein we present the proposal of explore protein-based high inte…
(Only some records are available in English at this moment)
| 4 / 4 | Ongoing grants |
| 13 / 7 | Completed research grants |
| 7 / 7 | Ongoing scholarships in Brazil |
| 39 / 21 | Completed scholarships in Brazil |
| 5 / 5 | Completed scholarships abroad |
| 68 / 44 | All research grants and scholarships |
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