Ph.D. student in Food Engineering at the State University of Campinas (2022-2026). sandwich PhD student at the University of Minho (04/2024-09/2024) supported by the Print/Capes Program (Grant 88887.936378/2024-00). Master in Food Engineering from the State University of Campinas (2020-2022) and graduated in Food Engineering from the State University of Campinas (2015-2019). Worked as an intern at the Process Engineering Laboratory of the Faculty of Food Engineering - State University of Campinas in the subjects: rheology, digestibility assays, mechanical properties, gelling, and emulsion characterization. Also worked as an intern at the Food Innovation Laboratory - State University of Campinas, where worked on the following topics: microencapsulation of actives by spray-drier drying, characterization of emulsions and particles. (Source: Lattes Curriculum)
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Bioactive compounds, such as resveratrol, are capable to provide health benefits, however, they need to be carried in colloidal matrices to allow their controlled release in the gastrointestinal tract (GIT) and improve their bioacessibility and bioavailability. In vitro digestibility assays have been employed for this purpose, as an alternative to in vivo approaches, due to the lack of et…
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