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Thais Carvalho Brito Oliveira


Birthplace: Brazil

Graduated in Food Engineering and Master and Ph.D. in Food Engineering Sciences from the University of São Paulo (FZEA/USP). Between 2011 and 2021 she was part of several researches at the Laboratory of Encapsulation and Functional Foods (LenAlis), under the guidance of Prof. Dr. Samantha Cristina de Pinho. From 2012 to 2014 she carried out scientific initiation research which aimed to studying the microencapsulation of beta-carotene in solid lipid particles, funded by the Sao Paulo Research Foundation (FAPESP). Between 2013 and 2014 she developed an extracurricular research at the University of California (UC-Davis) in the Academic Merit Scholarship Program from USP. From 2015 to 2021 developed her master's and Ph.D. projects, both funded by FAPESP, focused in the development and characterization of mixed biopolymer gels filled with solid lipid particles, as well as the study of microencapsulation of different bioactives (curcumin and beta-carotene) in such systems . In 2016 she developed a research regarding the rheological characterization and mathematical modeling of emulsion filled gels produced with mixtures of soy protein isolate and polysaccharides, at Purdue University, under the guidance of Prof. Dr. Osvaldo H. Campanella, with financial support of FAPESP. (Source: Lattes Curriculum)

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