CV Lattes
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ORCID
Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Rosiane Lopes da Cunha in research grants and scholarships supported by FAPESP.
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With more than 30,000 plant species still underexplored, the Amazon is the world's largest reserve of biodiversity and plant, animal and microbial genetic variability on the planet. This national heritage can be a source of solutions for many demands of the productive sector (food, cosmetics, medicines, bio-inputs), but also for the social well-being of residents. Despite the great potent…
The growing demand for healthier and more sustainable foods has led to the search for new ingredients that, depending on the composition and process, can generate different structures. In this line, the incorporation of bioactive compounds in micro- and nanostructures produces additional health benefits, protecting the functional molecules from adverse physicochemical conditions inherent …
The growing demand for healthier and more sustainable foods has led to the search for new ingredients that, depending on the composition and process, can generate different structures. In this line, the incorporation of bioactive compounds in micro- and nanostructures produces additional health benefits, protecting the functional molecules from adverse physicochemical conditions inherent …
Emulsions stability is an essential attribute in the food and pharmaceutical industries, determining their application and evaluating the efficiency of compounds used to stabilize these emulsions. Therefore an emulsion stability analyzer could be used to determine both emulsifiers concentration and conditions of stability along time in order to achieve high stability. An emulsion stabilit…
The swallowing in dysphagic patients happens in a disorderly manner, which may result in the aspiration of liquid foods and can lead to dehydration, malnutrition, asphyxia and even death. This condition can be improved by the use of thickeners that modify the rheological properties of liquids to assist their food intake. Although the viscosity modification of the diet is commonly used as …
(Only some records are available in English at this moment)
Emulsions are widely used for a number of soft matter applications such as in pharmaceutical, cosmetic and food products. Chemically-synthesized surfactants have been used by food and non-food industries to create metastable emulsion-based products. However, emulsions remain as a particular challenge in colloid science perspective when dealing with the use of natural emulsifiers. In addit…
Andiroba is an Amazonian fruit industrially processed for oil extraction, traditionally made by pressing. The biomass generated after extraction is often discarded, although it contains potentially functional compounds,such as proteins, making it desirable to explore processing co-products, called press cakes. This use takes into account the concept of biorefinery, seeking to mitigate env…
The growth of the global population and the search for healthier lifestyle habits on the part of consumers have led to an increase in demand for plant-based foods in recent years. However, the complex structures of animal proteins, as well as their functional and sensory properties, are difficult to mimic by globular plant proteins. In this sense, the use of innovative techniques and the …
(Only some records are available in English at this moment)
The increased demand for healthier and more sustainable foods has driven the search for new ingredients that, depending on their composition and processing, can generate various structures. In this way, the incorporation of bioactives into micro and nanostructures brings additional health benefits, ultimately altering the flavor and texture of the product, while protecting the functional …
The increased demand for healthier and more sustainable foods has driven the search for new ingredients that, depending on their composition and processing, can generate various structures. In this way, the incorporation of bioactives into micro and nanostructures brings additional health benefits, ultimately altering the flavor and texture of the product, while protecting the functional …
Emulsions are widely used for a number of soft matter applications such as in pharmaceutical, cosmetic and food products. Chemically-synthesized surfactants have been used by food and non-food industries to create metastable emulsion-based products. However, emulsions remain as a particular challenge in colloid science perspective when dealing with the use of natural emulsifiers. In addit…
(Only some records are available in English at this moment)
Emulsions containing a high fraction of dispersed aqueous phase (> 74% w/w), referred to as water-in-oil (W/O) HIPEs, are of significant interest due to their potential use in low-calorie products. Owing to the substantial water content, this system is also attractive for the encapsulation of hydrophilic active compounds, such as certain antioxidants. In vitro digestion of these emulsions…
The conjugation of plant proteins with phenolic compounds has been acknowledged as an efficient strategy to improve the techno-functional properties of these proteins and such conjugates can act as emulsifiers. However, undesirable sensory aspects (e.g., astringency) that phenolic compounds can impart to these new emulsifiers have not yet been studied. In principle, it is assumed that the…
The development of functional and engineered colloids using food grade ingredients for emerging applications in food design has appeared as promising strategy to add value to foodstuff. In addition, the opportunity in using biocompatible molecules to build such structures can meet both technological and nutritional demands. Herein we present the proposal of explore protein-based high inte…
Developing an emulsion involves a number of steps but kinetic stability is the most crucial property to determine its industrial application. The general aim in food and pharmaceutical areas is to improve emulsions stability, however in some bioprocesses the hindrance of this property is desired. For this reason, study of different compounds influencing emulsions stability is important. F…
(Only some records are available in English at this moment)
| 3 / 3 | Ongoing research grants |
| 13 / 7 | Completed research grants |
| 4 / 4 | Ongoing scholarships in Brazil |
| 40 / 22 | Completed scholarships in Brazil |
| 1 / 1 | Ongoing scholarships abroad |
| 4 / 4 | Completed scholarships abroad |
| 65 / 41 | All research grants and scholarships |
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