Arquitetura de sistemas de liberação coloidais: qual é o papel da estrutura na digestibilidade?

• Processo: 19/27354-3
• Modalidade de apoio: Auxílio à Pesquisa - Temático
• Data de Início da vigência: 01 de abril de 2021
• Data de Término da vigência: 31 de março de 2026
• Área do conhecimento: Ciências Agrárias - Ciência e Tecnologia de Alimentos - Engenharia de Alimentos
• Pesquisador responsável: Rosiane Lopes da Cunha
• Beneficiário: Rosiane Lopes da Cunha
• Instituição Sede: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brasil
• Pesquisadores principais: Miriam Dupas Hubinger
• Pesquisadores associados: Ana Carla Kawazoe Sato ; Ana Carolina de Aguiar ; Ana M. R. Pilosof ; Ana Paula Badan Ribeiro ; Andresa Gomes Brunassi ; António Augusto Vicente ; Carolina Siqueira Franco Picone ; Catarina Gonçalves ; Douglas Fernandes Barbin ; Guilherme de Figueiredo Furtado ; Lorenzo Miguel Pastrana Castro ; Louise Emy Kurozawa ; Luiz Henrique Fasolin ; Marise Aparecida Rodrigues Pollonio ; Miguel Ângelo Parente Ribeiro Cerqueira ; Monise Helen Masuchi Buscato ; Paula Jauregi ; Paula Kiyomi Okuro
• Auxílio(s) vinculado(s): 24/02188-1 - Produção de bigel alimentício a partir de polímeros celulósicos: Caracterização, aplicação e estabilidade à estocagem, AP.R; 23/00563-7 - 14th International Congress on Engineering and Food, AR.EXT; 21/06710-6 - EMU concedido no processo 2019/27354-3: Microfluidizador, AP.EMU
• Bolsa(s) vinculada(s): 24/10863-0 - Papel de microgéis de proteína de ervilha na estabilidade, reologia, tribologia e digestão in vitro de formulações emulsionadas visando a população idosa, BP.DR; 24/14656-0 - Digestibilidade de géis de proteína de ervilha e glúten em sistemas in vitro de digestão estático e dinâmico, BP.IC; 24/16416-6 - Emulsões Pickering co-estabilizadas por nanopartículas de proteínas e cristais de compostos bioativos: modulação do comportamento para a digestibilidade in vitro, BP.PD; + mais bolsas vinculadas 24/00570-6 - Engenharia de alimentos e sociedade: Um olhar sobre os mecanismos da digestão de alimentos, BP.JC; 24/00571-2 - Engenharia de alimentos e sociedade: Um olhar sobre os mecanismos da digestão de alimentos, BP.JC; 24/01241-6 - Propriedades mecânicas, tribológicas e digestibilidade de estruturas obtidas por impressão 3D de emulgéis, BP.DR; 23/06916-9 - Microencapsulação do ergocalciferol por spray drying: Estudo do processo e da estabilidade em um alimento plant-based, BP.IC; 23/04346-0 - Estratégias biocompatíveis para modulação de interfaces do tipo pickering, BE.PQ; 23/02631-0 - Produção e caracterização de oleogéis à base de espuma estabilizados por proteína de soro de leite isolada e diferentes complexos de polissacarídeos, BP.PD; 22/11718-9 - Emulsões Pickering co-estabilizadas por nanopartículas de proteínas e cristais de compostos bioativos: modulação do comportamento para a digestibilidade in vitro, BP.PD; 22/05719-2 - Capacidade oleogelificante e emulsificante de ésteres de carboidratos obtidos por rota enzimática, BP.MS; 22/05540-2 - Estudo de materiais à base de amido usando espectroscopia NIR pórtatil e imagem hiperespectral (HSI) associada a inteligência artificial, BP.DR; 22/04574-0 - Modificação das propriedades de superfície de microcanais para produção de emulsões carreadoras de Resveratrol, BP.IC; 20/15929-9 - Desenvolvimento de um microsimulador do intestino delgado para avaliação da digestão in vitro de emulsões, BP.DR; 21/13311-0 - Digestibilidade do glúten por simulação in vitro dinâmica: influência de modificações tecnológicas em pães, BP.MS; 21/06606-4 - Microencapsulação de óleo de linhaça em emulsões multicamadas estabilizadas por hidrolisados proteicos de alfarroba e biopolímeros, BP.DR - menos bolsas vinculadas
• Assunto(s): Reologia Dieta saudável Digestibilidade Digestão Emulsões Coloides Proteínas Compostos bioativos Técnicas in vitro
• Palavra(s)-Chave do Pesquisador: digestão | emulsões | Gel | in vitro | Reologia | Estruturas e Propriedades Físicas de Proteínas e Colóides Alimentares

Resumo

O aumento da demanda por alimentos mais saudáveis e sustentáveis tem fomentado a busca por novos ingredientes que, dependendo da composição e processo, podem gerar diferentes estruturas. Nessa linha, a incorporação de bioativos em micro e nanoestruturas traz benefícios adicionais à saúde, eventualmente alterando o sabor e textura do produto, mas protegendo as moléculas funcionais de condições físico-químicas adversas que ocorrem no armazenamento ou consumo/digestão. Com o crescente interesse em engenharia de ingredientes, a investigação da interação entre os componentes que formam as estruturas tem recebido atenção. Embora algumas pesquisas tenham sido realizadas no eixo ingrediente-estrutura-bioativo ainda falta uma parte substancial de conhecimento que permita o desempenho otimizado dos bioativos durante o processo de digestão. Isto implica outro desafio, que é a busca de metodologias in vitro que possam mimetizar de um modo mais realista a complexidade fisiológica da digestão humana, permitindo uma avaliação fidedigna do processo digestivo das estruturas inovadoras que são propostas. Assim, propomos um estudo estratégico que inclua uma série de combinações entre bioativos e estruturas, bem como a construção e operação de um sistema de digestão in vitro dinâmico para contribuir com I) a escolha racional dos ingredientes e da estrutura para incorporação de diferentes classes de bioativos que permitam otimizar o seu desempenho e II) o entendimento mais profundo do processo digestivo desses componentes/estruturas. A premissa principal será a compreensão científica de como a estrutura muda à medida que atravessa o trato gastrointestinal para o desenvolvimento de sistemas alimentares inteligentes que possam atender à demanda de promover saúde e bem-estar associados à alimentação. (AU)

Publicações científicas

(86)

(Referências obtidas automaticamente do Web of Science e do SciELO, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores)

SILVA, KLYCIA FIDELIS CERQUEIRA E; STRIEDER, MONIQUE MARTINS; PINTO, MARIANA BARRETO CARVALHAL; ROSTAGNO, MAURICIO ARIEL; HUBINGER, MIRIAM DUPAS. Processing Strategies for Extraction and Concentration of Bitter Acids and Polyphenols from Brewing By-Products: A Comprehensive Review. PROCESSES, v. 11, n. 3, p. 29-pg., 2023-03-01. (21/12264-9, 21/06863-7, 19/27354-3)

FERRAZ, MARIANA COSTA; OLIVEIRA JR, FERNANDO DIVINO; BARROSO, LIVIA ALVES; FURTADO, GUILHERME DE FIGUEIREDO; CUNHA, ROSIANE LOPES; HUBINGER, MIRIAM DUPAS. Co-encapsulation of Paprika and Cinnamon Oleoresins by Spray Drying in a Mayonnaise Model: Bioaccessibility of Carotenoids Using in vitro Digestion. PLANT FOODS FOR HUMAN NUTRITION, v. N/A, p. 7-pg., 2023-09-18. (17/08130-1, 21/06863-7, 18/20466-8, 19/27354-3)

BARROSO, NOADIA GENUARIO; SILVA SANTOS, MATHEUS AUGUSTO; OKURO, PAULA KIYOMI; CUNHA, ROSIANE LOPES. Composition and process approaches that underpin the mechanical properties of oleogels. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, v. 99, n. 11, p. 14-pg., 2022-08-12. (19/27354-3, 18/20308-3, 19/26046-3)

BARROSO, LIVIA ALVES; KARATAY, GRAZIELE GROSSI BOVI; HUBINGER, MIRIAM DUPAS. Effect of Potato Starch Hydrogel:Glycerol Monostearate Oleogel Ratio on the Physico-Rheological Properties of Bigels. GELS, v. 8, n. 11, p. 18-pg., 2022-11-01. (19/27354-3, 20/05074-6, 21/06863-7)

FRANCISCO, CRISTHIAN RAFAEL LOPES; SANTOS, TATIANA PORTO; CUNHA, ROSIANE LOPES. Nano and micro lupin protein-grape seed extract conjugates stabilizing oil-in-water emulsions. FOOD HYDROCOLLOIDS, v. 135, p. 14-pg., 2023-02-01. (19/27354-3, 14/50938-8, 09/54137-1, 20/13217-1)

DA SILVA, AURENICE MARIA MOTA; ALMEIDA, FLAVIA SOUZA; DA SILVA, MARCOS FELLIPE; GOLDBECK, ROSANA; SATO, ANA CARLA KAWAZOE. How do pH and temperature influence extraction yield, physicochemical, functional, and rheological characteristics of brewer spent grain protein concentrates?. FOOD AND BIOPRODUCTS PROCESSING, v. 139, p. 12-pg., 2023-05-01. (19/08542-3, 18/21987-1, 11/06083-0, 09/54137-1, 15/11984-7, 19/27354-3)

MIRANDA, CRISTIANE GRELLA; SPERANZA, PAULA; SATO, ANA CARLA KAWAZOE. Evaluation of cassava leaves extract as a material to produce biopolymer-based films. FOOD HYDROCOLLOIDS, v. 144, p. 10-pg., 2023-06-08. (19/27354-3)

CLIMACO, GABRIELLI NUNES; GONCALVES, RAQUEL F. S.; FERNANDES, JEAN-MICHEL; PINHEIRO, ANA C.; VICENTE, ANTONIO A.; FASOLIN, LUIZ HENRIQUE. Simultaneous vehiculation of curcumin and riboflavin in bigels produced through WPI cold-set gelation. FOOD HYDROCOLLOIDS, v. 158, p. 12-pg., 2024-08-07. (19/27354-3, 21/07639-3)

GOMES, MATHEUS HENRIQUE GOUVEIA; KUROZAWA, LOUISE EMY. Compositional aspect and mechanism of surface formation of spray-dried microparticles with surface-active rice protein hydrolysates. Journal of Food Engineering, v. 371, p. 11-pg., 2024-02-13. (19/27354-3)

GOMES, MATHEUS HENRIQUE GOUVEIA; KUROZAWA, LOUISE EMY. Performance of rice protein hydrolysates as a stabilizing agent on oil-in-water emulsions. Food Research International, v. 172, p. 13-pg., 2023-06-20. (19/27354-3)

ALMEIDA, RAFAEL FERNANDES; GOMES, MATHEUS HENRIQUE GOUVEIA; KUROZAWA, LOUISE EMY. Rice bran protein increases the retention of anthocyanins by acting as an encapsulating agent in the spray drying of grape juice. Food Research International, v. 172, p. 10-pg., 2023-07-08. (17/16835-5, 19/27354-3)

SANTOS, MATHEUS A. S.; FONSECA, LARISSA R.; OKURO, PAULA K.; CUNHA, ROSIANE L.. High internal phase emulsion stabilized by sodium caseinate:quercetin complex as antioxidant emulsifier. Food Research International, v. 173, p. 11-pg., 2023-11-01. (18/20308-3, 19/26046-3, 19/27354-3)

LUDTKE, FERNANDA LUISA; GRIMALDI, RENATO; CARDOSO, LISANDRO PAVIE; GIGANTE, MIRNA LUCIA; VICENTE, ANTONIO AUGUSTO; RIBEIRO, ANA PAULA BADAN. Development and Characterization of Fully Hydrogenated Soybean Oil and High Oleic Sunflower Oil beta-carotene Loaded Nanostructured Lipid Carriers. FOOD BIOPHYSICS, v. N/A, p. 15-pg., 2023-02-07. (16/11261-8, 19/05176-6, 19/27354-3)

ALMEIDA, FLAVIA SOUZA; DA SILVA, AURENICE MARIA MOTA; MENDES, GABRIEL AUGUSTO CAMPOS; SATO, ANA CARLA KAWAZOE; CUNHA, ROSIANE LOPES. Almond protein as Pickering emulsion stabilizer: Impact of microgel fabrication method and pH on emulsion stability. International Journal of Biological Macromolecules, v. 280, p. 14-pg., 2024-09-26. (19/27354-3, 22/11718-9, 21/06710-6)

DA SILVA, AURENICE MARIA MOTA; LIMA, MARIAH ALMEIDA; KOKSEL, FILIZ; SATO, ANA CARLA KAWAZOE. Incorporation of brewer's spent grain into plant-based meat analogues: benefits to physical and nutritional quality. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v. 59, n. 6, p. 13-pg., 2024-04-12. (19/27354-3)

CERQUEIRA E SILVA, KLYCIA FIDELIS; FELTRE, GABRIELA; ZANDONADI, FLAVIA S.; RABELO, RENATA SANTOS; SUSSULINI, ALESSANDRA; HUBINGER, MIRIAM DUPAS. Unlocking hot trub's potential: a simple method for extracting bitter acids and xanthohumol. Journal of the Science of Food and Agriculture, v. 104, n. 9, p. 10-pg., 2024-02-20. (19/27354-3)

MAGALHAES, ANA ELISA RAMOS; GASPARETTO, BRUNA DOS REIS; NEVES, MARIA ISABEL LANDIM; STEEL, CAROLINE JOY; CUNHA, ROSIANE LOPES. Technological Aspects of the Bakery Industry Affecting Gluten Structure, Digestibility, and Immunogenicity. ACS FOOD SCIENCE & TECHNOLOGY, v. 5, n. 4, p. 17-pg., 2025-04-03. (24/01241-6, 19/27354-3, 21/13311-0)

GOMES, MATHEUS HENRIQUE GOUVEIA; KUROZAWA, LOUISE EMY. Rice protein hydrolysates as natural emulsifiers for an effective microencapsulation of orange essential oil by spray drying. Drying Technology, v. 42, n. 11, p. 10-pg., 2024-08-05. (19/27354-3)

MARTINS, INGRYD RODRIGUES; MARTINS, LUIZA HELENA DA SILVA; CHISTE, RENAN CAMPOS; PICONE, CAROLINA SIQUEIRA FRANCO; JOELE, MARIA REGINA SARKIS PEIXOTO. Betalains from vegetable peels: Extraction methods, stability, and applications as natural food colorants. Food Research International, v. 195, p. 11-pg., 2024-08-30. (19/27354-3, 23/04346-0)

GOMES, MATHEUS HENRIQUE GOUVEIA; KUROZAWA, LOUISE EMY. Surface composition and microstructure of spray-dried microparticles: A review about their effect on functional properties. Drying Technology, v. 42, n. 11, p. 18-pg., 2024-07-27. (19/27354-3)

BARROSO, NOADIA G.; MARTINS, ARTUR J.; JUNIOR, FERNANDO D. O.; OKURO, PAULA K.; PEREIRA, RUI C.; VICENTE, ANTONIO A.; PASTRANA, LORENZO M.; CUNHA, ROSIANE L.; CERQUEIRA, MIGUEL A.. β-carotene and resveratrol loaded glycerol monostearate-based oleogels: Physicochemical characterization at low gelation concentrations. Food Research International, v. 197, p. 13-pg., 2024-10-13. (19/27354-3, 19/26046-3, 18/20308-3)

CLIMACO, GABRIELLI NUNES; FASOLIN, LUIZ HENRIQUE. Effect of the gelling mechanism on the physical properties of bigels based on whey protein isolate. Food Research International, v. 176, p. 12-pg., 2023-12-14. (19/27354-3, 21/07639-3)

GALVAO, ANDRESSA MARIA MEDEIROS THEOPHILO; RASERA, MARIANA LAMY; FURTADO, GUILHERME DE FIGUEIREDO; KARATAY, GRAZIELE GROSSI BOVI; TAVARES, GUILHERME M.; HUBINGER, MIRIAM DUPAS. Lentil protein isolate (Lens culinaris) subjected to ultrasound treatment combined or not with heat-treatment: structural characterization and ability to stabilize high internal phase emulsions. Food Research International, v. 183, p. 13-pg., 2024-03-13. (21/06863-7, 19/27354-3, 18/03822-5)

GALVAO, ANDRESSA MARIA MEDEIROS THEOPHILO; DA COSTA, GILMAR FREIRE; DOS SANTOS, MIRIAN; POLLONIO, MARISE APARECIDA RODRIGUES; HUBINGER, MIRIAM DUPAS. Replacing the animal fat in Bologna sausages using high internal phase emulsion stabilized with lentil protein isolate ( Lens culinaris ). MEAT SCIENCE, v. 216, p. 13-pg., 2024-07-05. (21/02990-4, 19/27354-3, 21/06863-7)

BARROSO, NOADIA GENUARIO; OKURO, PAULA KIYOMI; CERQUEIRA, MIGUEL ANGELO PARENTE RIBEIRO; CUNHA, ROSIANE LOPES. Unveiling the formation capacity of multicomponent oleogels: Performance of lecithin interacting with monostearate derivatives. Food Research International, v. 187, p. 16-pg., 2024-04-29. (19/27354-3, 19/26046-3, 18/20308-3)

DE FRANCA, PEDRO RENANN LOPES; GOMES, MATHEUS HENRIQUE GOUVEIA; NASCIMENTO, RAUL FAVARO; CUNHA, ROSIANE LOPES; KUROZAWA, LOUISE EMY. Microencapsulation of linseed oil in multilayer emulsions stabilized by carob protein hydrolysate and pectin. FOOD HYDROCOLLOIDS, v. 150, p. 11-pg., 2023-12-22. (19/03812-2, 19/27354-3, 21/06606-4)

DA SILVA-PADILHA, MARLUCI PALAZZOLLI; OLIVEIRA JUNIOR, FERNANDO DIVINO; FRANCISCO, CRISTHIAN RAFAEL LOPES; DA CUNHA, ROSIANE LOPES. Combining heat treatment and conjugation between guarana extract and pea protein isolate to produce O/W emulsions loaded with vitamin D₃. Food Research International, v. 197, p. 14-pg., 2024-10-03. (20/13217-1, 22/10347-7, 19/27354-3)

LOPES, ISADORA DE SOUZA; JULIATO, RAFAEL AUGUSTO; DE ANDRADE, CRISTIANE CONTE PAIM; FIOCCO, ANA CLARA TROYA RAINERI; BORGUINI, RENATA GALHARDO; SANTIAGO, MANUELA CRISTINA PESSANHA DE ARAUJO; FASOLIN, LUIZ HENRIQUE; PICONE, CAROLINA SIQUEIRA FRANCO. Uvaia ( Eugenia pyriformis Cambess) fruit: Exploring its antioxidant potential through pressurized liquid extraction. JOURNAL OF SUPERCRITICAL FLUIDS, v. 218, p. 11-pg., 2024-12-25. (19/27354-3, 23/04346-0)

KAUFMANN, KARINE CRISTINE; FELTRE, GABRIELA; BARBIN, DOUGLAS FERNANDES; CUNHA, ROSIANE LOPES. Production of water-water emulsion gels by yerba mate extract. Food Research International, v. 202, p. 10-pg., 2025-01-17. (07/58017-5, 19/27354-3)

CHEVALIER, RAQUEL COSTA; ALMEIDA, NAARA APARECIDA; ROCHA, LILIANA DE OLIVEIRA; CUNHA, ROSIANE LOPES. Antimicrobial potential of oregano essential oil vehiculated in Pickering cellulose nanofibers-stabilized emulsions. International Journal of Biological Macromolecules, v. 275, p. 10-pg., 2024-07-03. (19/27354-3)

LIMA, MARIAH ALMEIDA; CARUSI, JULIANA; ROCHA, LILIANA DE OLIVEIRA; TONON, RENATA VALERIANO; CUNHA, ROSIANE LOPES; ROSENTHAL, AMAURI. Physicochemical Characterization, Rheological Properties, and Antimicrobial Activity of Sodium Alginate-Pink Pepper Essential Oil (PPEO) Nanoemulsions. FOODS, v. 13, n. 19, p. 24-pg., 2024-10-01. (19/27354-3)

ANTHERO, ANA GABRIELA DA SILVA; BONETTI, CARLA INDIANARA; BRACHT, LIVIA; CAZARIN, CINTHIA BAN BETIM; HUBINGER, MIRIAM DUPAS. The use of capsicum oleoresin microparticles to mitigate hepatic damage and metabolic disorders induced by obesity. Food Research International, v. 195, p. 10-pg., 2024-09-02. (19/27354-3, 18/02132-5, 18/20466-8)

FONSECA, LARISSA RIBAS; SANTOS, MATHEUS AUGUSTO SILVA; SILVA, THAIS JORDANIA; SANTOS, TATIANA PORTO; CUNHA, ROSIANE LOPES. High internal phase water-in-oil emulsions: Trends and challenges on production and stabilization. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, v. N/A, p. 12-pg., 2024-10-10. (19/27354-3, 20/15929-9)

HIJO, ARIEL A. C. TOLEDO; MEIRELLES, AURELIANO A. D.; MAXIMO, GUILHERME J.; CUNHA, ROSIANE L.; MEIRELLES, ANTONIO J. A.. Unraveling the emulsifying activity of bio-based ionic liquids in the formation and stabilization of oil-in-water emulsions. JOURNAL OF MOLECULAR LIQUIDS, v. 399, p. 11-pg., 2024-03-15. (16/24461-5, 11/06083-0, 22/04614-2, 04/08517-3, 19/18608-1, 19/27354-3, 09/54137-1, 14/21252-0, 07/58017-5)

FURTADO, GUILHERME DE FIGUEIREDO; ALMEIDA, FLAVIA SOUZA; SATO, ANA CARLA KAWAZOE; HUBINGER, MIRIAM DUPAS. Model infant formulas: Influence of types of whey proteins and lipid composition on the in vitro static digestion behavior. Food Research International, v. 161, p. 8-pg., 2022-08-27. (07/58017-5, 12/50411-4, 19/27354-3, 06/03263-9, 17/08130-1, 09/54137-1)

LUDTKE, FERNANDA LUISA; STAHL, MARCELLA APARECIDA; GRIMALDI, RENATO; CARDOSO, LISANDRO PAVIE; GIGANTE, MIRNA LUCIA; BADAN RIBEIRO, ANA PAULA. High oleic sunflower oil and fully hydrogenated soybean oil nanostructured lipid carriers: Development and characterization. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, v. 654, p. 13-pg., 2022-09-05. (16/11261-8, 19/05176-6, 19/27354-3, 18/03172-0)

PROCOPIO, FERNANDA RAMALHO; FERRAZ, MARIANA COSTA; DO PRADO-SILVA, LEONARDO; PAULINO, BRUNO NICOLAU; SANT'ANA, ANDERSON S.; PASTORE, GLAUCIA MARIA; DO AMARAL SOBRAL, PAULO JOSE; HUBINGER, MIRIAM DUPAS. Antifungal Synergistic Effect of Paprika and Cinnamon Oleoresins and Their Coencapsulation by Spray Chilling Technique to Produce a Carotenoid-Cinnamaldehyde-Rich Food Powder. Food and Bioprocess Technology, v. 15, n. 12, p. 13-pg., 2022-10-15. (19/27354-3)

LUDTKE, FERNANDA LUISA; STAHL, MARCELLA APARECIDA; GRIMALDI, RENATO; CARDOSO, LISANDRO PAVIE; RIBEIRO, ANA PAULA BADAN. Characterization of lipid systems based on fully hydrogenated soybean and high oleic sunflower oils to obtain nanostructured lipid carriers. FOOD BIOSCIENCE, v. 53, p. 11-pg., 2023-04-15. (19/27354-3, 18/03172-0, 16/11261-8, 19/05176-6)

ALMEIDA, FLAVIA SOUZA; GONCALVES DIAS, FERNANDA FURLAN; KAWAZOE SATO, ANA CARLA; BELL, JULIANA MARIA LEITE NOBREGA DE MOURA. Scaling up the Two-Stage Countercurrent Extraction of Oil and Protein from Green Coffee Beans: Impact of Proteolysis on Extractability, Protein Functionality, and Oil Recovery. Food and Bioprocess Technology, v. N/A, p. 16-pg., 2022-06-11. (18/21987-1, 19/27354-3)

OKURO, PAULA K.; GOMES, ANDRESA; CUNHA, ROSIANE L.. Modulating digestion by composite interfacial layer in structured oil-in-water emulsions. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, v. 675, p. 11-pg., 2023-10-20. (18/20308-3, 19/27354-3, 19/26046-3, 19/26348-0)

GOMES, ANDRESA; COSTA, ANA LETICIA RODRIGUES; SOBRAL, PAULO JOSE DO AMARAL; CUNHA, ROSIANE LOPES. Delivering ? -carotene from O/W emulsion-based systems: Influence of phase ratio and carrier lipid composition. FOOD HYDROCOLLOIDS FOR HEALTH, v. 3, p. 12-pg., 2023-02-24. (13/07914-8, 19/27354-3, 20/02313-0, 19/26348-0)

SANTOS, MATHEUS A. S.; OKURO, PAULA K.; FONSECA, LARISSA R.; CUNHA, ROSIANE L.. Protein-based colloidal structures tailoring techno- and bio-functionality of emulsions. FOOD HYDROCOLLOIDS, v. 125, APR 2022. (19/27354-3, 18/20308-3, 19/26046-3)

GROSSI BOVI KARATAY, GRAZIELE; MEDEIROS THEOPHILO GALVAO, ANDRESSA MARIA; DUPAS HUBINGER, MIRIAM. Storage Stability of Conventional and High Internal Phase Emulsions Stabilized Solely by Chickpea Aquafaba. FOODS, v. 11, n. 11, p. 15-pg., 2022-06-01. (20/05074-6, 21/06863-7, 19/27354-3)

DA SILVA, MAYANNY GOMES; DE GODOI, KAMILA RAMPONI RODRIGUES; GIGANTE, MIRNA LUCIA; CARDOSO, LISANDRO PAVIE; RIBEIRO, ANA PAULA BADAN. Developed and characterization of nanostructured lipid carriers containing food-grade interesterified lipid phase for food application. Food Research International, v. 155, p. 16-pg., 2022-05-01. (19/27354-3, 16/11261-8)

DE ALENCAR, JOSEANE CARDOSO GOMES; PINTO, GESSICA THAILANE DA SILVA; E SILVA, KLYCIA FIDELIS CERQUEIRA; SANTOS, JUAN MESSIAS SOUZA; HUBINGER, MIRIAM DUPAS; BICAS, JULIANO LEMOS; MAROSTICA JR, MARIO ROBERTO; PETKOWICZ, CARMEN LUCIA DE OLIVEIRA; PAULINO, BRUNO NICOLAU. Pectin and pectic oligosaccharides (POS): Recent advances for extraction, production, and its prebiotic potential. TRENDS IN FOOD SCIENCE & TECHNOLOGY, v. 155, p. 20-pg., 2024-12-01. (22/09493-9, 23/17076-1, 19/27354-3)

SILVA, KLYCIA FIDELIS CERQUEIRA E; RABELO, RENATA SANTOS; FELTRE, GABRIELA; HUBINGER, MIRIAM. Bitter substances recovery from hot trub: A study of polymeric membranes performance in a sequential mode with fouling investigation. Separation and Purification Technology, v. 303, p. 14-pg., 2022-10-08. (09/54137-1, 09/50593-2, 11/06083-0, 21/06863-7, 18/20466-8, 19/27354-3)

GROSSI BOVI KARATAY, GRAZIELE; REBELLATO, ANA PAULA; JOY STEEL, CAROLINE; DUPAS HUBINGER, MIRIAM. Chickpea Aquafaba-Based Emulsions as a Fat Replacer in Pound Cake: Impact on Cake Properties and Sensory Analysis. FOODS, v. 11, n. 16, p. 14-pg., 2022-08-01. (19/27354-3, 20/05074-6, 21/06863-7)

GONCALVES, ANA CAROLINA R.; DUARTE, LARISSA G. R.; FIOCCO, ANA CLARA T. R.; ALENCAR, WILLIAM M. P.; IACUZIO, RAIZA; SILVA, NATHALIA C. C.; PICONE, CAROLINA S. F.. Improving chitosan properties through ionic and chemical cross-linking and their impact on emulsified systems. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v. 58, n. 8, p. 8-pg., 2023-06-22. (15/26359-0, 19/27354-3)

LUEDTKE, FERNANDA LUISA; STAHL, MARCELLA APARECIDA; GRIMALDI, RENATO; FORTE, MARCUS BRUNO SOARES; GIGANTE, MIRNA LUCIA; RIBEIRO, ANA PAULA BADAN. Optimization of high pressure homogenization conditions to produce nanostructured lipid carriers using natural and synthetic emulsifiers. Food Research International, v. 160, p. 13-pg., 2022-07-31. (19/27354-3, 16/11261-8, 18/03172-0, 19/05176-6)

PRESTES, CAROLINE FURTADO; BARROSO, LIVIA ALVES; PROCOPIO, FERNANDA RAMALHO; MICHELON, MARIANO; HUBINGER, MIRIAM DUPAS. Influence of Paprika Oleoresin Addition on the Structural Properties of Soy Protein Isolate Films. Food and Bioprocess Technology, v. N/A, p. 13-pg., 2023-05-15. (19/27354-3)

FONSECA, LARISSA RIBAS; SANTOS, MATHEUS AUGUSTO SILVA; SANTOS, TATIANA PORTO; CUNHA, ROSIANE LOPES. Sunflower waxes as natural structuring agents to improve the technological properties of water-in-oil (W/O) high internal phase emulsions (HIPEs). Journal of Food Engineering, v. 357, p. 13-pg., 2023-07-07. (20/15929-9, 19/27354-3)

FRANCISCO, CRISTHIAN RAFAEL LOPES; SILVA, MARLUCI PALAZZOLLI; OLIVEIRA JR, FERNANDO DIVINO; SANTOS, TATIANA PORTO; CUNHA, ROSIANE LOPES. Heated and unheated lupin protein-grape seed extract conjugates stabilizing and structuring high internal phase oil-in-water emulsions. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, v. N/A, p. 13-pg., 2023-08-01. (09/54137-1, 20/13217-1, 19/27354-3)

CARVALHO, JULIANA DOMINGUES DOS SANTOS; RABELO, RENATA SANTOS; HUBINGER, MIRIAM DUPAS. Thermo-rheological properties of chitosan hydrogels with hydroxypropyl methylcellulose and methylcellulose. International Journal of Biological Macromolecules, v. 209, p. 9-pg., 2022-06-01. (19/27354-3)

FRANCISCO, CRISTHIAN R. L.; SANTOS, TATIANA P.; CUNHA, ROSIANE L.. Design of shear-based microfluidic channels for production and stability assessment of food emulsions. CURRENT OPINION IN FOOD SCIENCE, v. 49, p. 11-pg., 2022-11-17. (20/13217-1, 19/27354-3)

OLIVEIRA JUNIOR, FERNANDO DIVINO; CUNHA, ROSIANE LOPES. Soy protein-based delivery systems as carriers of trans-resveratrol: Bioaccessibility using different in vitro digestion models. Food Research International, v. 161, p. 12-pg., 2022-09-06. (20/16735-3, 19/27354-3)

MEDEIROS THEOPHILO GALVAO, ANDRESSA MARIA; MARCELA VELEZ-ERAZO, ELIANA; BOVI KARATAY, GRAZIELE GROSSI; FURTADO, GUILHERME DE FIGUEIREDO; VIDOTTO, DANILO C.; TAVARES, GUILHERME M.; HUBINGER, MIRIAM DUPAS. High internal phase emulsions stabilized by the lentil protein isolate (Lens culinaris). COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, v. 653, p. 12-pg., 2022-09-05. (21/06863-7, 17/08130-1, 20/05074-6, 19/27354-3)

OKURO, PAULA K.; VIAU, MICHELE; KERMARREC, ALICE; CUNHA, ROSIANE L.; MEYNIER, ANNE; BERTON-CARABIN, CLAIRE. Lipid Recovery from Concentrated Emulsions by Freezing-Thawing as an Alternative to Solvent-Based Extraction: A Case Study on Mayonnaise. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, v. 124, n. 11, p. 10-pg., 2022-10-17. (19/26046-3, 18/20308-3, 19/27354-3)

FERRAZ, MARIANA COSTA; PROCOPIO, FERNANDA RAMALHO; FURTADO, GUILHERME DE FIGUEIREDO; HUBINGER, MIRIAM DUPAS. Co-encapsulation of paprika and cinnamon oleoresin by spray drying using whey protein isolate and maltodextrin as wall material: Development, characterization and storage stability. Food Research International, v. 162, p. 13-pg., 2022-11-22. (17/08130-1, 18/20466-8, 21/06863-7, 19/27354-3)

MESKELIS, LUDMILLA; AGONDI, RAQUEL F.; DUARTE, LARISSA G. R.; DE CARVALHO, MATHEUS D.; SATO, ANA CARLA K.; PICONE, CAROLINA S. F.. New approaches for modulation of alginate-chitosan delivery properties. Food Research International, v. 175, p. 12-pg., 2023-12-02. (19/27354-3, 20/04533-7)

PROCOPIO, FERNANDA RAMALHO; FERRAZ, MARIANA COSTA; LOURENCO, RODRIGO VINICIUS; BITANTE, ANA MONICA Q. B.; FURTADO, MARIANNA M.; SANT'ANA, ANDERSON S.; SOBRAL, PAULO JOSE DO AMARAL; HUBINGER, MIRIAM DUPAS. Soy protein-based films incorporated with co-encapsulated cinnamon and paprika oleoresins. OURNAL OF FOOD MEASUREMENT AND CHARACTERIZATIO, v. 18, n. 6, p. 12-pg., 2024-05-09. (19/27354-3)

STAHL, MARCELLA APARECIDA; LUDTKE, FERNANDA LUISA; GRIMALDI, RENATO; GIGANTE, MIRNA LUCIA; RIBEIRO, ANA PAULA BADAN. Characterization and stability of solid lipid nanoparticles produced from different fully hydrogenated oils. Food Research International, v. 176, p. 17-pg., 2023-12-10. (16/11261-8, 19/27354-3, 18/03172-0, 19/05176-6)

GUIDA, CAROLINA; AGUIAR, ANA CAROLINA; MAGALHAES, ANA ELISA RAMOS; SOARES, MARCELO GOMES; CUNHA, ROSIANE LOPES. Impact of ultrasound process on cassava starch nanoparticles and Pickering emulsions stability. Food Research International, v. 192, p. 10-pg., 2024-07-31. (11/06083-0, 24/01241-6, 19/27354-3, 09/54137-1, 07/58017-5, 09/50591-0, 16/05448-8)

BRASIL, YASMIN LIMA; CRUZ-TIRADO, J. P.; BARBIN, DOUGLAS FERNANDES. Analysis of biodegradable films made from cassava starch and oregano essential oil using hyperspectral imaging and portable NIR spectroscopy. SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY, v. 332, p. 11-pg., 2025-02-08. (22/05540-2, 19/27354-3, 14/50951-4, 15/24351-2, 19/03812-2)

DE CARVALHO, MATHEUS DIAS; PICONE, CAROLINA SIQUEIRA FRANCO; SATO, ANA CARLA KAWAZOE. Sorghum proteins: Effect of extraction pH on physicochemical properties and emulsion formation. JOURNAL OF CEREAL SCIENCE, v. 116, p. 10-pg., 2024-01-29. (18/21987-1, 19/27354-3)

DE MORAES, INGRID ALVES; BARBON JUNIOR, SYLVIO; BARBIN, DOUGLAS FERNANDES. Interpretation and explanation of computer vision classification of carambola ( Averrhoa carambola L. ) according to maturity stage. Food Research International, v. 192, p. 10-pg., 2024-07-31. (19/27354-3, 23/07385-7, 15/24351-2)

STAHL, MARCELLA APARECIDA; LUEDTKE, FERNANDA LUISA; GRIMALDI, RENATO; GIGANTE, MIRNA LUCIA; RIBEIRO, ANA PAULA BADAN. "Characterization and stability of α-tocopherol loaded solid lipid nanoparticles formulated with different fully hydrogenated vegetable oils". Food Chemistry, v. 439, p. 9-pg., 2023-12-08. (16/11261-8, 19/27354-3, 18/03172-0, 19/05176-6)

GALVAO, ANDRESSA MARIA MEDEIROS THEOPHILO; FREITAS, JOAO CURY; KARATAY, GRAZIELE GROSSI BOVI; FURTADO, GUILHERME DE FIGUEIREDO; RASERA, MARIANA LAMY; TAVARES, GUILHERME M.; HUBINGER, MIRIAM DUPAS. Thermo-induced changes in the structure of lentil protein isolate (Lens culinaris) to stabilize high internal phase emulsions. International Journal of Biological Macromolecules, v. 253, p. 13-pg., 2023-10-12. (21/06863-7, 19/27354-3, 18/03822-5)

LUEDTKE, FERNANDA L.; FERNANDES, JEAN-MICHEL; GONCALVES, RAQUEL F. S.; MARTINS, JOANA T.; BERNI, PAULO; RIBEIRO, ANA P. B.; VICENTE, ANTONIO A.; PINHEIRO, ANA C.. Performance of β-carotene-loaded nanostructured lipid carriers under dynamic in vitro digestion system: Influence of the emulsifier type. Journal of Food Science, v. 89, n. 6, p. 16-pg., 2024-05-20. (19/27354-3, 18/03172-0, 19/05176-6, 21/02271-8)

DE CARVALHO, MATHEUS DIAS; DE ANDRADE, CRISTIANE CONTE PAIM; SATO, ANA CARLA KAWAZOE. Dynamic high-pressure microfluidization reduces aggregation and enhances functional properties of flaxseed protein isolates obtained by alkaline extraction. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 96, p. 8-pg., 2024-08-22. (18/21987-1, 19/27354-3)

ALMEIDA, RAFAEL FERNANDES; GOMES, MATHEUS HENRIQUE GOUVEIA; KUROZAWA, LOUISE EMY. Enzymatic hydrolysis improves the encapsulation properties of rice bran protein by increasing retention of anthocyanins in microparticles of grape juice. Food Research International, v. 180, p. 10-pg., 2024-02-08. (17/16835-5, 19/27354-3)

MAIA, FELIPE DE ANDRADE; FASOLIN, LUIZ HENRIQUE. Recovery of bioactive compounds from pineapple waste through high-pressure technologies. JOURNAL OF SUPERCRITICAL FLUIDS, v. 218, p. 11-pg., 2024-11-30. (19/27354-3, 21/07639-3)

MIRANDA, CRISTIANE GRELLA; SPERANZA, PAULA; SATO, ANA CARLA KAWAZOE. Cassava leaves as an alternative protein source: Effect of alkaline parameters and precipitation conditions on protein extraction and recovery. Food Research International, v. 192, p. 9-pg., 2024-07-30. (19/27354-3)

DOS SANTOS, MIRIAN; VIEIRA FOGACA DA ROCHA, DANIELA ALMEIDA; BERNARDINELLI, OIGRES DANIEL; OLIVEIRA JUNIOR, FERNANDO DIVINO; DE SOUSA, DIOGENES GOMES; SABADINI, EDVALDO; DA CUNHA, ROSIANE LOPES; TRINDADE, MARCO ANTONIO; RODRIGUES POLLONIO, MARISE APARECIDA. Understanding the Performance of Plant Protein Concentrates as Partial Meat Substitutes in Hybrid Meat Emulsions. FOODS, v. 11, n. 21, p. 18-pg., 2022-11-01. (19/27354-3, 21/02990-4)

PEREIRA, WILLIAS FABIO SILVA; FURTADO, GUILHERME DE FIGUEIREDO; FELTRE, GABRIELA; HUBINGER, MIRIAM DUPAS. Oleosomes from Buriti (Mauritiaflexuosa L. f.): Extraction, characterization and stability study. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 82, p. 14-pg., 2022-10-18. (21/06863-7, 17/08130-1, 19/27354-3)

OKURO, PAULA K.; VIAU, MICHELE; MARZE, SEBASTIEN; LAURENT, SOPHIE; CUNHA, ROSIANE L.; BERTON-CARABIN, CLAIRE; MEYNIER, ANNE. In vitro digestion of high-lipid emulsions: towards a critical interpretation of lipolysis. FOOD & FUNCTION, v. 14, n. 24, p. 14-pg., 2023-11-21. (19/27354-3, 19/26046-3, 18/20308-3)

CLIMACO, GABRIELLI NUNES; VARDANEGA, RENATA; FASOLIN, LUIZ HENRIQUE. Hibiscus sabdariffa L. leaves as an alternative source of bioactive compounds obtained through high pressure technologies. JOURNAL OF SUPERCRITICAL FLUIDS, v. 200, p. 11-pg., 2023-05-13. (21/07639-3, 19/27354-3)

CARVALHO, JULIANA DOMINGUES DOS SANTOS; RABELO, RENATA SANTOS; SILVA, KLYCIA FIDELIS CERQUEIRA E; HUBINGER, MIRIAM DUPAS. Oil-in-water emulsion gels stabilized with cellulosic polymers and chitosan: Themorheological and physical-chemical evaluation. International Journal of Biological Macromolecules, v. 236, p. 13-pg., 2023-05-01. (19/27354-3)

VELEZ-ERAZO, ELIANA MARCELA; OKURO, PAULA KIYOMI; GALLEGOS-SOTO, ANDRES; DA CUNHA, ROSIANE LOPES; HUBINGER, MIRIAM DUPAS. Protein-based strategies for fat replacement: Approaching different protein colloidal types, structured systems and food applications. Food Research International, v. 156, p. 14-pg., 2022-06-01. (19/26046-3, 18/20308-3, 19/27354-3)

SILVA, ERIC KEVEN; DA S ANTHERO, ANA GABRIELA; EMERICK, LUCAS B.; ZABOT, GIOVANI L.; HUBINGER, MIRIAM D.; MEIRELES, MARIA ANGELA A.. Low-frequency ultrasound-assisted esterification of Bixa orellana L. seed starch with octenyl succinic anhydride. International Journal of Biological Macromolecules, v. 207, p. 8-pg., 2022-05-15. (18/02132-5, 19/27354-3)

NASCIMENTO, RAUL FAVARO; DE FRANCA, PEDRO RENANN LOPES; FERREIRA, MATHEUS ALVES; KUROZAWA, LOUISE EMY. Assessment of the protective potential of coated microparticles in a fluidized bed against the simulated digestion. Food Research International, v. 208, p. 11-pg., 2025-05-01. (24/08097-8, 23/15978-8, 21/06606-4, 19/27354-3, 19/03812-2)

SOARES, MARCELO GOMES; OKURO, PAULA KIYOMI; DA SILVA, MARCOS FELLIPE; GOLDBECK, ROSANA; CUNHA, ROSIANE LOPES. Ultra-Long-Chain Sorbitol Esters Tailoring Thermo-Responsive Rheological Properties of Oleogels. FOODS, v. 14, n. 6, p. 19-pg., 2025-03-18. (19/27354-3, 22/05719-2, 22/15221-1, 18/20308-3, 21/09527-8)

MORAES, INGRID A.; NEVES, MARINA G.; SIESLER, HEINZ. W.; VILLA, JAVIER E. L.; CUNHA, ROSIANE L.; BARBIN, DOUGLAS F.. Characterization and classification of oleogels and edible oil using vibrational spectroscopy in tandem with one-class and multiclass chemometric methods. SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY, v. 313, p. 10-pg., 2024-03-15. (19/27354-3, 15/24351-2)

MAGALHAES, ANA ELISA RAMOS; NEVES, MARIA ISABEL LANDIM; GASPARETTO, BRUNA DOS REIS; OLIVEIRA JUNIOR, FERNANDO DIVINO; FONSECA, LARISSA RIBAS; STEEL, CAROLINE JOY; DA CUNHA, ROSIANE LOPES. Organic acids in bread-making affecting gluten structure and digestibility. Food Research International, v. 174, p. 11-pg., 2023-10-03. (19/27354-3, 20/15929-9, 21/13311-0, 08/57906-3)

FRANCISCO, CRISTHIAN RAFAEL LOPES; SOLTANAHMADI, SIAVASH; SANTOS, TATIANA PORTO; CUNHA, ROSIANE LOPES; SARKAR, ANWESHA. Addressing astringency of grape seed extract by covalent conjugation with lupin protein. CURRENT RESEARCH IN FOOD SCIENCE, v. 9, p. 10-pg., 2024-01-01. (19/27354-3, 20/13217-1, 22/11581-3)

MORAES, INGRID A.; BARBON JUNIOR, SYLVIO BARBON; VILLA, JAVIER E. L.; CUNHA, ROSIANE L.; BARBIN, DOUGLAS F.. Predicting oleogels properties using non-invasive spectroscopic techniques and machine learning. Food Research International, v. 207, p. 15-pg., 2025-04-25. (19/03812-2, 19/27354-3, 23/07385-7)

DE CARVALHO, MATHEUS DIAS; CAVALLIERI, ANGELO LUIZ FAZANI; SATO, ANA CARLA KAWAZOE. Plant proteins in structuring gelled emulsions for saturated fat substitutes: Challenges and opportunities. Food Research International, v. 202, p. 11-pg., 2025-01-21. (24/16501-3, 19/27354-3, 18/21987-1)