CV Lattes
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Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. Instituto de Biociências, Letras e Ciências Exatas (IBILCE) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Jéssica is a Food Engineer with a PhD degree in Food Science and Engineering. She has experience in encapsulation of bioactive compounds and evaluation of the interfacial properties of microgel particles and their impact on droplets stabilization to produce Pickering emulsions. She works as associated professor at São Paulo State University, at the Food Technology and Engineering Department. (Source: Lattes Curriculum)
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Protein microgels are kinetically stable structures formed by chemical bounds between protein molecules. They are flexible particles which can deform, acquiring different morphologies when exposed to environmental stimuli (mainly differences between interfacial tension and shear forces). Protein microgels may be obtained from relatively simple way, by using physical, chemical, or enzymati…
Particle-stabilized emulsions (Pickering emulsions) are recognized by their high physical stability and potential to create "clean label" products. This system is specially interesting for food application, such as emulsion-based food formulation or as vehicle system for the encapsulation of bioactive compounds. In this way, this research project aims to investigate the application of Pic…
Nowadays, the consumer's choice for food products is beyond the nutrition aspect. Factors such as environment sustainability and ethical principles during the processing are even more linked to their buying decision. This fact has been pushing forward the food industry to rethink their formulations, choosing to develop products that fit better to this new consume profile. One of the strat…
| 1 / 1 | Completed research grants |
| 2 / 2 | Ongoing scholarships in Brazil |
| 1 / 1 | Completed scholarships in Brazil |
| 4 / 4 | All research grants and scholarships |
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