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
graduation at Engenharia de Alimentos from Universidade de São Paulo (2011), master's at Engenharia de Alimentos from Universidade de São Paulo (2013) and doctorate at Science and Technology of the Food from Universidade Estadual de Campinas (2018). Has experience in Science and Technology of the Food, focusing on Food Engineering (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 achievement of soft, elastic gel-like systems from liquid oils have been pursuit because such a transformation can be useful for a profuse amount of applications in a number of research domains. The opportunity to design oil-based structures with direct and indirect approaches can broaden the use of structuring materials and provide a deeper insight in the science of underpinning gell…
Regulatory requirements have been restricting the use of hydrogenated and trans- fats in food products, as well as the awareness of a great mass of consumers for a healthier diet, sets up a conjuncture in which the food industry is encouraged to seek new alternatives for fat replacement, but with no changes in physical and sensorial properties of the final product. Conventional approach s…
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…
Colloidal systems have been studied extensively owing to their versatility in terms of the possibilities of innumerous types of textures/structures that can be obtained. Organogels or oleogels are colloidal soft materials that can be formed from different building blocks, and configure as an alternative for oil structuring and can be used as fat replacer in food formulations. Efficient pa…
Consumers have been relating the quality of your diet with your health. Therefore natural and healthy foods are chosen as those that positively impact when included regularly in the diet. Thus, consumers' concerns with the diet motivates an increase of demand for products that are healthy and concomitant sensory attractive. At this juncture it is appropriate the use of functional foods, e…
| 3 / 3 | Completed scholarships in Brazil |
| 3 / 3 | Completed scholarships abroad |
| 6 / 6 | All Scholarships |
| Associated processes | |