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Ana Carla Kawazoe Sato

CV Lattes ORCID


Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA)  (Institutional affiliation for the last research proposal)
Birthplace: Brazil

She holds a degree in Food Engineering from the University of Campinas (2002), a master's degree (2005) and a doctorate (2009) in Food Engineering from the University of Campinas in the area of suspension rheology. She has a post doctorate from the School of Food Engineering in the field of encapsulation and controlled release, with solid experience in rheological analysis and in the study of particulate systems. Currently, she is associate professor at the School of Food Engineering / Unicamp and develops works focused on the encapsulation of compounds, extraction of plant extracts, with a focus on proteins, and evaluation of their technological properties for different food applications. (Source: Lattes Curriculum)

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