graduate at Engenharia Química from Universidade Estadual de Maringá (1986), master's at Science and Technology of the Food from Universidade Estadual de Campinas (1991) and ph.d. at Science and Technology of the Food from Universidade Estadual de Campinas (1996). Has experience in Science and Technology of the Food, focusing on Chemistry,Physics,Chemical-physics,Biochemistry of Food and Alimentary Raw materials, acting on the following subjects: secagem, cinetica, transferencia de massa, desidratacao osmotica and qualidade. (Source: Lattes Curriculum)
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Emulsions can be used as encapsulation and delivery systems for active compounds. The adsorption phenomenon of colloidal particles at the oil-water interface and the consequent stabilization of dispersed droplets in a continuous phase result in systems known as Pickering emulsions. These systems have been intensively studied due to their broad range of applications in the food, pharmaceut…
Systems of colloidal particles based on natural biopolymers have been increasingly applied as encapsulation or delivery systems for bioactive compounds, as well as to modulating sensorial properties of foods. Most of these applications involve an emulsification step during processing. The heteroaggregation of lipid droplets with polysaccharides can be used to creating emulsions with diffe…
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The development and implementation of technological innovations over the years have made it possible to supply consumers with various processed and industrialized food products on a large scale. Many foods in our daily lives are made of oil and water, for example mayonnaise, salad dressings, and margarine. Therefore, there is a need for the implementation of technologies in order to ensur…
Oregano essential oil consists mainly of phenolic compounds with antimicrobial and antioxidant properties, which are significant in the food industries. Nevertheless, the essential oils have volatile compounds that can be degraded by the exposure to harmful levels of light, temperature and oxygen. Therefore, those bioactive molecules need to be protected from the environment conditions, w…
Buriti (Mauritia flexuosa) oil stands out for the presence of bioactive compounds, presenting high concentrations of monounsaturated fatty acids, carotenoids and tocopherols. However, these compounds are easily degraded under exposition to light, oxygen and high temperatures, requiring the use of techniques for their retention and preservation. In order to meet the need of bioactive compo…
(Only some records are available in English at this moment)
Microencapsulation consists of protecting compounds of high aggregated value with one or more polymers, building up particles of micrometric dimensions, aiming to guarantee that the encapsulated material may keep its functional properties along the processing and storage operations. The complex coacervation is one of the main and most studied microencapsulation techniques but only few wor…
Colloidal systems based on natural biopolymers are being increasingly used for application as emulsifying and encapsulation systems. Protein/polysaccharide blends may exhibit associative behavior, in which the electrostatic interaction helps in the formation and stabilization of emulsions. When subjected to spray-drying, these emulsions produce microcapsules that can protect encapsulated …
| 10 / 6 | Completed research grants |
| 32 / 19 | Completed scholarships in Brazil |
| 2 / 2 | Completed scholarships abroad |
| 44 / 27 | All research grants and scholarships |
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CV Lattes
ORCID