A5071582358- Proteins in Food Systems
- Food Chemistry and Fat Analysis
- Microencapsulation and Drying Processes
- Polysaccharides Composition and Applications
- Pickering emulsions and particle stabilization
- Fatty Acid Research and Health
- Surfactants and Colloidal Systems
- Probiotics and Fermented Foods
- Edible Oils Quality and Analysis
- Biochemical Analysis and Sensing Techniques
- Meat and Animal Product Quality
- Food composition and properties
- Advancements in Transdermal Drug Delivery
- Microbial Metabolites in Food Biotechnology
- Cholesterol and Lipid Metabolism
- Protein Hydrolysis and Bioactive Peptides
- Coconut Research and Applications
- Nanocomposite Films for Food Packaging
- Polysaccharides and Plant Cell Walls
- Agricultural and Food Sciences
- Plant Surface Properties and Treatments
- Lipid Membrane Structure and Behavior
- Dysphagia Assessment and Management
- Bee Products Chemical Analysis
- Electrospun Nanofibers in Biomedical Applications
Universidade Estadual de Campinas (UNICAMP)
2016-2025
Biopolymères Interactions Assemblages
2023
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
2023
Hospital de Clínicas da Unicamp
2018-2022
Universidade de São Paulo
2012-2021
Pontifícia Universidade Católica de Campinas
2019
Companhia Energética de São Paulo
2019
Ghent University
2017
Lecithin addition affected crystallization and gelation of fruit wax-based oleogels with sunflower oil.
The combination of oleogelators in oil structuring has an untapped potential, since effective pairs have usually been found by serendipity. aim this work was to evaluate the berry (BEW) or sunflower wax (SHW) with glycerol monostearate (GMS) flaxseed (FXO) at 5 and 25 °C. thermal mechanical properties, microstructure, stability oleogels were investigated. Self-standing translucent gels obtained from BEW FXO. However, mixture BEW:GMS resulted a decrease dynamic moduli. Moreover, changes...
The objective of this study was to evaluate the effects replacement pork back fat by chia mucilage (MC) and a mucilage-based emulsion gel in Bologna sausages on appetite sensations healthy volunteers, investigate microstructural changes during simulated vitro digestion. Three treatments were made: FMC (10% 4% MC); MC-EG (20% chia-mucilage-based gel); FC as control). meals served breakfast after an overnight fast for 23 people. Similar perceived volunteers (P > 0.05) all treatments....
Oleogels must replicate the rheological behavior of saturated fats at processing and consumption temperatures to maintain their physical stability sensory acceptance. Thus, multicomponent oleogels present a promising approach since oleogelators can exhibit structuring melting different temperatures. The aim study was produce mixture ultra-chain-long esters capable modulating in response temperature exposure. Therefore, enzymatic transesterification between sorbitol fully hydrogenated crambe...