Kivia Mislaine Albano

CV Lattes ResearcherID ORCID Google Scholar Citations

Universidade Federal de São Carlos (UFSCAR). Campus de Lagoa do Sino. Centro de Ciências da Natureza (CCN) (Institutional affiliation from the last research proposal)
Birthplace: Brazil

graduation at Engenharia de Alimentos from União das Faculdades dos Grandes Lagos (2008), master's at Science and Technology of the Food from Universidade Estadual Paulista Júlio de Mesquita Filho (2012) and doctorate at Science and Technology of the Food from Universidade Estadual Paulista Júlio de Mesquita Filho (2017). Has experience in Science and Technology of the Food, focusing on Food Engineering, acting on the following subjects: engenharia de processos and cálculo diferencial e integral de uma e várias var. (Source: Lattes Curriculum)

News published in Agência FAPESP Newsletter about the researcher

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Scholarships in Brazil

Ongoing (most recent)

Abstract
Celiac disease is a pathology that can be symptomatic or asymptomatic. This pathology occurs due to the gluten ingestion, which causes irritation in the intestinal mucosa, inhibiting the absorption of nutrients by the body, among other complications at emotional and neurological levels. Gluten is a molecule composed of two protein fractions, glutenin and prolamin. This compound is very im…
RHEOLOGICAL ASPECTS IN THE FORMULATION OF GLUTEN FREE CAKE WITH ORA-PRO-NÓBIS FLOUR, BP.IC

Completed (most recent)

Abstract
Systems based colloidal particles of natural biopolymers are being increasingly used as encapsulation systems or serving active ingredients, or to modulate the sensory properties of food. Most of these applications involve a step of emulsification during processing. The hyperaggregation of the lipid droplets with polysaccharide can be used to create highly viscous emulsions or gels simila…
Complex systems of low content lipid stabilized by interaction electrostatic between biopolymers with application ultrasonic or high pressure, BP.DR
Abstract
In addition to their nutritional importance, starches present an important technological role in processed foods. The starches' functional properties, such as the relation starch-water, gelatinization temperature, gel formation and paste viscosity are of fundamental importance to define their industrial uses. On the other hand, the composition and structure of starch granules vary conside…
Study of the rheological behavior of Peruvian carrot (Arracacia xanthorrhiza B.) starch gels, BP.MS

Virtual Library in numbers * Updated data on August 16, 2025

Total / Available in English

1 / 1	Ongoing scholarships in Brazil
2 / 2	Completed scholarships in Brazil
3 / 3	All Scholarships

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Most frequent collaborators in research granted by FAPESP

Keywords used by the researcher

Agronomical Sciences Food Science and Technology

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Abstract

Abstract

Abstract