CV Lattes
ResearcherID
ORCID
Google Scholar Citations
Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Graduated in Food Engineering (2018) and in Science and Technology (2017) from the Federal University of Vales do Jequitinhonha and Mucuri (UFVJM) - Campus JK. He has a master's degree in Food Science and Technology from UFVJM (2020). During his undergraduate studies he was a scholarship holder for the Erasmus + ceiA3 program at the University of Huelva (Spain), and during his master's degree he completed an internship at the Universidade Lusófona in Portugal, where he carried out research in the area of extraction and drying. She is currently a doctoral candidate in the Postgraduate Program in Food Engineering at the State University of Campinas (UNICAMP), a member of the Process Engineering Laboratory (LEP), where she works in the production and characterization of structured oils with the potential to replace saturated fat in foods. She has experience in the area of Food Engineering, working mainly in the development of new ingredients. (Source: Lattes Curriculum)
| News published in Agência FAPESP Newsletter about the researcher |
| More itemsLess items |
| TITULO |
| Articles published in other media outlets ( ): |
| More itemsLess items |
| VEICULO: TITULO (DATA) |
| VEICULO: TITULO (DATA) |
The technology of oil structuring shows promise for the food industry; the ability to transform liquid vegetable oils into a stable structure without the formation of undesirable fats allows for a wide range of applications. The combination of pure gels, hydrogel with oleogel, provides a biphasic system called bigel. This structured system is considered relatively new for food application…
| 1 / 1 | Ongoing scholarships in Brazil |
| Associated processes | |