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Paula Kiyomi Okuro

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Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA)  (Institutional affiliation for 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). , acting on the following subjects: emulsão dupla; gordura de palma; microencapsulação, microencapsulação, emulsão dupla and l. acidophilus. (Source: Lattes Curriculum)

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Scientific publications resulting from Research Grants and Scholarships under the grantee's responsibility (11)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

Publications11
Citations87
Cit./Article7.9
Data from Web of Science

OKURO, PAULA K.; GOMES, ANDRESA; COSTA, ANA LETICIA R.; ADAME, MATHEUS A.; CUNHA, ROSIANE L.. Formation and stability of W/O-high internal phase emulsions (HIPEs) and derived O/W emulsions stabilized by PGPR and lecithin. Food Research International, v. 122, p. 252-262, . Web of Science Citations: 3. (16/10277-8, 15/24912-4, 11/06083-0, 09/54137-1, 18/20308-3)

FERRO, ANA CAROLINE; OKURO, PAULA KIYOMI; BADAN, ANA PAULA; CUNHA, ROSIANE LOPES. Role of the oil on glyceryl monostearate based oleogels. Food Research International, v. 120, p. 610-619, . Web of Science Citations: 2. (06/03263-9, 16/10277-8, 15/24912-4, 11/06083-0)

VIEIRA, J. M.; ANDRADE, C. C. P.; SANTOS, T. P.; OKURO, P. K.; GARCIA, S. T.; RODRIGUES, I, M.; VICENTE, A. A.; CUNHA, R. L.. Flaxseed gum-biopolymers interactions driving rheological behaviour of oropharyngeal dysphagia-oriented products. FOOD HYDROCOLLOIDS, v. 111, . Web of Science Citations: 0. (06/03263-9, 18/20308-3, 11/51707-1, 16/05448-8, 17/18109-0, 09/54137-1)

OKURO, PAULA K.; GOMES, ANDRESA; CUNHA, ROSIANE L.. Hybrid oil-in-water emulsions applying wax(lecithin)-based structured oils: Tailoring interface properties. Food Research International, v. 138, n. B, . Web of Science Citations: 0. (11/06083-0, 19/26348-0, 18/20308-3, 09/54137-1)

OKURO, PAULA K.; MALFATTI-GASPERINI, ANTONIO A.; FASOLIN, LUIZ H.; VICENTE, ANTONIO A.; CUNHA, ROSIANE L.. Self-Organizing Structures of Phosphatidylcholine in Nonaqueous Solvents: Tailoring Gel-like Systems. JOURNAL OF SURFACTANTS AND DETERGENTS, v. 23, n. 4, . Web of Science Citations: 0. (11/06083-0, 06/03263-9, 18/20308-3, 16/10277-8, 15/24912-4)

SHOJI, A. S.; OLIVEIRA, A. C.; BALIEIRO, J. C. C.; FREITAS, O.; THOMAZINI, M.; HEINEMANN, R. J. B.; OKURO, P. K.; FAVARO-TRINDADE, C. S.. Viability of L. acidophilus microcapsules and their application to buffalo milk yoghurt. FOOD AND BIOPRODUCTS PROCESSING, v. 91, n. C2, p. 83-88, . Web of Science Citations: 26. (07/08541-0)

SANTOS, TATIANA PORTO; OKURO, PAULA KIYOMI; CUNHA, ROSIANE LOPES. Pickering emulsions as a platform for structures design: cutting-edge strategies to engineer digestibility. FOOD HYDROCOLLOIDS, v. 116, . Web of Science Citations: 0. (18/20308-3, 17/18109-0)

OKURO, PAULA K.; THOMAZINI, MARCELO; BALIEIRO, JULIO C. C.; LIBERAL, ROBERTA D. C. O.; FAVARO-TRINDADE, CARMEN S.. Co- encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability. Food Research International, v. 53, n. 1, p. 96-103, . Web of Science Citations: 59. (09/11713-2, 10/13026-0)

OKURO, PAULA K.; MALFATTI-GASPERINI, ANTONIO A.; VICENTE, ANTONIO A.; CUNHA, ROSIANE L.. Lecithin and phytosterols-based mixtures as hybrid structuring agents in different organic phases. Food Research International, v. 111, p. 168-177, . Web of Science Citations: 5. (16/10277-8, 06/03263-9, 11/06083-0, 15/24912-4)

OKURO, PAULA K.; TAVERNIER, IRIS; BIN SINTANG, MOHD D.; SKIRTACH, ANDRE G.; VICENTE, ANTONIO A.; DEWETTINCK, KOEN; CUNHA, ROSIANE L.. Synergistic interactions between lecithin and fruit wax in oleogel formation. FOOD & FUNCTION, v. 9, n. 3, p. 1755-1767, . Web of Science Citations: 9. (16/10277-8, 15/24912-4)

BARROSO, NOADIA G.; OKURO, PAULA K.; RIBEIRO, ANA P. B.; CUNHA, ROSIANE L.. Tailoring Properties of Mixed-Component Oleogels: Wax and Monoglyceride Interactions Towards Flaxseed Oil Structuring. GELS, v. 6, n. 1, . Web of Science Citations: 0. (11/06083-0, 06/03263-9, 18/20308-3)

OKURO, PAULA K.; MARTINS, ARTUR J.; VICENTE, ANTONIO A.; CUNHA, ROSIANE L.. Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels. CURRENT OPINION IN FOOD SCIENCE, v. 35, p. 27-35, . Web of Science Citations: 2. (18/20308-3)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

OKURO, Paula Kiyomi. Papel da lecitina no desenvolvimento de oleogéis : efeito da fase orgânica e estudo de sistemas híbridos = Role of lecithin in oleogel formation: effect of organic phase and study of hybrid systems. Tese (Doutorado) -  Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos.  (15/24912-4

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