Busca avançada
Ano de início
Entree

Propriedades reologicas, termodinamicas e de microestrutura de sistemas formados por polissacarideos e proteinas globulares.

Processo: 04/08517-3
Modalidade de apoio:Auxílio à Pesquisa - Regular
Vigência: 01 de abril de 2005 - 31 de janeiro de 2008
Área do conhecimento:Ciências Agrárias - Ciência e Tecnologia de Alimentos - Engenharia de Alimentos
Pesquisador responsável:Rosiane Lopes da Cunha
Beneficiário:Rosiane Lopes da Cunha
Instituição Sede: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brasil
Bolsa(s) vinculada(s):05/54377-1 - Propriedades reologicas, termodinamicas e de microestrutura de sistemas formados por polissacarideos e proteinas globulares., BP.TT
Assunto(s):Reologia  Separação de fases  Proteínas  Polissacarídeos  Propriedades mecânicas 
Palavra(s)-Chave do Pesquisador:Polissacarideos | Propriedades Mecanicas | Proteinas | Reologia | Separacao De Fases

Resumo

A interação de polissacarídeos com derivados de soja ou produtos lácteos é uma prática comum na indústria, devido às suas propriedades nutricionais e funcionais como espessantes e gelificantes, podendo proporcionar características reológicas e de textura únicas. No entanto, a textura final do produto é afetada pela presença de outros componentes como os polissacarídeos, bem como pela modificação das condições de processo (tratamento térmico, cisalhamento, pH). Tais fatores também afetam a desnaturação térmica das proteínas e o sistema pode apresentar diferentes graus de compatibilidade, porém as situações mais comuns são a separação de fases segregativa e associativa (coacervação complexa), levando à formação de emulsões água-água que são utilizadas na indústria de alimentos como substituintes de gordura. Este projeto tem como objetivo principal (estudar as interações entre proteínas do leite ou da soja e polissacarídeos através de ensaios macro- (reologia, eletroforese e diagramas de fases) e microscópicos (TEM, SEM e confocal), variando a composição do sistema e as condições de processo. (AU)

Matéria(s) publicada(s) na Agência FAPESP sobre o auxílio:
Matéria(s) publicada(s) em Outras Mídias (0 total):
Mais itensMenos itens
VEICULO: TITULO (DATA)
VEICULO: TITULO (DATA)

Publicações científicas (41)
(Referências obtidas automaticamente do Web of Science e do SciELO, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores)
TAKEUCHI, KATIUCHIA P.; CUNHA, ROSIANE L.. Influence of ageing time on sodium caseinate gelation induced by glucono-delta-lactone at different temperatures. DAIRY SCIENCE & TECHNOLOGY, v. 88, n. 6, p. 667-681, . (04/08517-3)
FRANCO PICONE, CAROLINA SIQUEIRA; DA CUNHA, ROSIANE LOPES. Interactions between milk proteins and gellan gum in acidified gels. FOOD HYDROCOLLOIDS, v. 24, n. 5, p. 502-511, . (06/02390-7, 04/08517-3)
PIRES VILELA, JOICE ALINE; FAZANI CAVALLIERI, ANGELO LUIZ; DA CUNHA, ROSIANE LOPES. The influence of gelation rate on the physical properties/structure of salt-induced gels of soy protein isolate-gellan gum. FOOD HYDROCOLLOIDS, v. 25, n. 7, p. 1710-1718, . (06/58414-1, 04/08517-3)
HIJO, ARIEL A. C. TOLEDO; MAXIMO, GUILHERME J.; CUNHA, ROSIANE L.; FONSECA, FELIPE H. S.; CARDOSO, LISANDRO P.; PEREIRA, JORGE F. B.; COSTA, MARIANA C.; BATISTA, EDUARDO A. C.; MEIRELLES, ANTONIO J. A.. Phase equilibrium and physical properties of biobased ionic liquid mixtures. Physical Chemistry Chemical Physics, v. 20, n. 9, p. 6469-6479, . (16/08566-1, 04/08517-3, 16/24461-5, 14/16424-7, 12/05027-1, 14/03992-7, 14/21252-0)
SANTOS, TATIANA PORTO; CUNHA, ROSIANE LOPES. Role of process variables on the formation and in vitro digestion of gellan gels. Carbohydrate Polymers, v. 192, p. 111-117, . (15/21677-4, 11/51707-1, 04/08517-3)
VARGAS-MUNOZ, DIANA PATRICIA; NEVES DE OLIVEIRA, LUIZA ANDREZA; DA SILVA, LETICIA CARDOSO; GODOY, HELENA TEIXEIRA; KUROZAWA, LOUISE EMY. Storage stability of 5-caffeoylquinic acid in powdered cocona pulp microencapsulated with hydrolyzed collagen and maltodextrin blend. Food Research International, v. 137, . (04/08517-3, 15/24351-2, 17/16835-5, 11/04230-5)
VELEZ-ERAZO, ELIANA MARCELA; BOSQUI, KARINA; RABELO, RENATA S.; HUBINGER, MIRIAM DUPAS. Effect of pH and Pea Protein: Xanthan Gum Ratio on Emulsions with High Oil Content and High Internal Phase Emulsion Formation. Molecules, v. 26, n. 18, . (18/11441-1, 18/20466-8, 09/54137-1, 15/11984-7, 04/08517-3)
KAUFMANN, KARINE CRISTINE; CZAKOSKI, ALINE; BARBIN, DOUGLAS FERNANDES; DA CUNHA, ROSIANE LOPES. Incompatibility between sodium caseinate-locust bean gum induced by NaCl and yerba mate extract. International Journal of Biological Macromolecules, v. 183, p. 276-284, . (07/58017-5, 04/08517-3)
VELEZ-ERAZO, ELIANA M.; SILVA, ISABELA LIMA; COMUNIAN, TALITA; KUROZAWA, LOUISE E.; HUBINGER, MIRIAM DUPAS. Effect of chia oil and pea protein content on stability of emulsions obtained by ultrasound and powder production by spray drying. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, v. 58, n. 10, p. 3765-3779, . (09/54137-1, 15/11984-7, 18/01710-5, 04/08517-3)
BARROSO, NOADIA G.; OKURO, PAULA K.; RIBEIRO, ANA P. B.; CUNHA, ROSIANE L.. Tailoring Properties of Mixed-Component Oleogels: Wax and Monoglyceride Interactions Towards Flaxseed Oil Structuring. GELS, v. 6, n. 1, . (04/08517-3, 11/06083-0, 06/03263-9, 18/20308-3, 07/58017-5)
ALMEIDA, FLAVIA SOUZA; GUEDES SILVA, KAREN CRISTINA; NAVARRETE DE TOLEDO, ANTONIO MATIAS; KAWAZOE SATO, ANA CARLA. Modulating porosity and mechanical properties of pectin hydrogels by starch addition. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, v. 58, n. 1, . (09/54137-1, 07/58017-5, 04/08517-3)
SANTOS, TATIANA PORTO; MICHELON, MARIANO; CARVALHO, MARCIO SILVEIRA; CUNHA, ROSIANE LOPES. Formation and stability of oil-in-water emulsions based on components of bioprocesses: A microfluidic analysis. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, v. 626, . (09/54137-1, 04/08517-3, 11/06083-0, 17/18109-0, 19/07744-1)
VIEIRA, J. M.; MANTOVANI, R. A.; RAPOSO, M. F. J.; COIMBRA, M. A.; VICENTE, A. A.; CUNHA, R. L.. Effect of extraction temperature on rheological behavior and antioxidant capacity of flaxseed gum. Carbohydrate Polymers, v. 213, p. 217-227, . (09/54137-1, 04/08517-3, 07/58017-5, 16/05448-8, 06/03263-9, 11/51707-1)
MANTOVANI, RAPHAELA ARAUJO; FURTADO, GUILHERME DE FIGUEIREDO; NETTO, FLAVIA MARIA; CUNHA, ROSIANE LOPES. Assessing the potential of whey protein fibril as emulsifier. Journal of Food Engineering, v. 223, p. 99-108, . (09/54137-1, 08/57906-3, 11/06083-0, 04/08517-3)
PAGLARINI, CAMILA DE SOUZA; FURTADO, GUILHERME DE FIGUEIREDO; BIACHI, JOAO PAULO; SILVA VIDAL, VITOR ANDRE; MARTINI, SILVANA; SOARES FORTE, MARCUS BRUNO; CUNHA, ROSIANE LOPES; RODRIGUES POLLONIO, MARISE APARECIDA. Functional emulsion gels with potential application in meat products. Journal of Food Engineering, v. 222, p. 29-37, . (16/19967-7, 07/58017-5, 04/08517-3)
OKURO, PAULA K.; MALFATTI-GASPERINI, ANTONIO A.; VICENTE, ANTONIO A.; CUNHA, ROSIANE L.. Lecithin and phytosterols-based mixtures as hybrid structuring agents in different organic phases. Food Research International, v. 111, p. 168-177, . (06/03263-9, 07/58017-5, 15/24912-4, 16/10277-8, 11/06083-0, 04/08517-3)
PAGLARINI, CAMILA DE SOUZA; FURTADO, GUILHERME DE FIGUEIREDO; HONORIO, ALICE RAISSA; MOKARZE, LETICIA; DA SILVA VIDAL, VITOR ANDRE; BADAN RIBEIRO, ANA PAULA; CUNHA, ROSIANE LOPES; RODRIGUES POLLONIO, MARISE APARECIDA. Functional emulsion gels as pork back fat replacers in Bologna sausage. FOOD STRUCTURE-NETHERLANDS, v. 20, . (04/08517-3, 07/58017-5, 16/19967-7)
GUEDES SILVA, KAREN CRISTINA; KAWAZOE SATO, ANA CARLA. Biopolymer gels containing fructooligosaccharides. Food Research International, v. 101, p. 88-95, . (09/54137-1, 04/08517-3)
VARGAS-MUNOZ, DIANA PATRICIA; CARDOSO DA SILVA, LETICIA; NEVES DE OLIVEIRA, LUIZA ANDREZA; TEIXEIRA GODOY, HELENA; KUROZAWA, LOUISE EMY. 5-caffeoylquinic acid retention in spray drying of cocona, an Amazonian fruit, using hydrolyzed collagen and maltodextrin as encapsulating agents. Drying Technology, . (17/16835-5, 11/04230-5, 15/24351-2, 04/08517-3)
BAGNOLO, LUIZA MORAES; ALMEIDA, FLAVIA SOUZA; SILVA, KAREN CRISTINA GUEDES; SATO, ANA CARLA KAWAZOE. Starch can act differently when combined with alginate or gellan gum to form hydrogels. Food Research International, v. 173, p. 11-pg., . (07/54520-4, 04/08517-3, 07/58017-5)
HIJO, ARIEL A. C. TOLEDO; MEIRELLES, AURELIANO A. D.; MAXIMO, GUILHERME J.; CUNHA, ROSIANE L.; CRISTIANINI, MARCELO; LEITE, THIAGO S. .; PEREIRA, JORGE F. B.; MEIRELLES, ANTONIO J. A.. Synergetic Application of Ionic Liquids as New Naturally based Antimicrobial Preservatives and Emulsifiers. ACS SUSTAINABLE CHEMISTRY & ENGINEERING, v. 10, n. 46, p. 8-pg., . (22/04614-2, 09/54137-1, 07/58017-5, 14/21252-0, 04/08517-3, 11/06083-0, 16/24461-5, 19/18608-1)
PAULO, BRUNA BARBON; SCHMIELE, MARCIO; MAXIMO, GUILHERME JOSE; PRATA, ANA SILVIA. Carnauba Wax Particles: Investigation of Dripping and Cold-Extrusion Processes. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, v. 96, n. 7, p. 847-859, . (15/11629-2, 11/04230-5, 16/08566-1, 04/08517-3)
MARSON, GABRIELA VOLLET; VITOR PEREIRA, DEBORA TAMIRES; DA COSTA MACHADO, MARIANA TEIXEIRA; DI LUCCIO, MARCO; MARTINEZ, JULIAN; BELLEVILLE, MARIE-PIERRE; HUBINGER, MIRIAM DUPAS. Ultrafiltration performance of spent brewer's yeast protein hydrolysate: Impact of pH and membrane material on fouling. Journal of Food Engineering, v. 302, . (18/15737-2, 04/08517-3, 09/50591-0, 17/23670-2, 09/50593-2, 16/18465-8, 11/51707-1, 18/04067-6, 07/54520-4, 09/54137-1, 11/06083-0)
FRANCO PICONE, CAROLINA SIQUEIRA; CUNHA, ROSIANE LOPES. Influence of pH on formation and properties of gellan gels. Carbohydrate Polymers, v. 84, n. 1, p. 662-668, . (06/02390-7, 04/08517-3)
PERRECHIL, FABIANA A.; BRAGA, ANA LUIZA M.; CUNHA, ROSIANE L.. Acid gelation of native and heat-denatured soy proteins and locust bean gum. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v. 48, n. 3, p. 620-627, . (04/08517-3)
YAMAMOTO‚ F.; CUNHA‚ RL. Acid gelation of gellan: Effect of final pH and heat treatment conditions. Carbohydrate Polymers, v. 68, n. 3, p. 517-527, . (04/08517-3)
PERRECHIL, F. A.; BRAGA, A. L. M.; CUNHA, R. L.. Interactions between sodium caseinate and LBG in acidified systems: Rheology and phase behavior. FOOD HYDROCOLLOIDS, v. 23, n. 8, p. 2085-2093, . (03/00578-0, 04/08517-3)
VIEIRA, J. M.; OLIVEIRA JR, F. D.; SALVARO, D. B.; MAFFEZZOLLI, G. P.; DE MELLO, J. D. B.; VICENTE, A. A.; CUNHA, R. L.. Rheology and soft tribology of thickened dispersions aiming the development of oropharyngeal dysphagia-oriented products. CURRENT RESEARCH IN FOOD SCIENCE, v. 3, p. 19-29, . (06/03263-9, 11/51707-1, 07/58017-5, 09/54137-1, 16/05448-8, 04/08517-3)
OKURO, PAULA K.; MALFATTI-GASPERINI, ANTONIO A.; FASOLIN, LUIZ H.; VICENTE, ANTONIO A.; CUNHA, ROSIANE L.. Self-Organizing Structures of Phosphatidylcholine in Nonaqueous Solvents: Tailoring Gel-like Systems. JOURNAL OF SURFACTANTS AND DETERGENTS, v. 23, n. 4, . (04/08517-3, 11/06083-0, 06/03263-9, 18/20308-3, 16/10277-8, 07/58017-5, 15/24912-4)
OKURO, PAULA K.; GOMES, ANDRESA; CUNHA, ROSIANE L.. Hybrid oil-in-water emulsions applying wax(lecithin)-based structured oils: Tailoring interface properties. Food Research International, v. 138, n. B, . (07/58017-5, 04/08517-3, 11/06083-0, 19/26348-0, 18/20308-3, 09/51420-4, 09/54137-1)
SANTOS, TATIANA PORTO; CUNHA, ROSIANE LOPES. In vitro digestibility of gellan gels loaded with jabuticaba extract: Effect of matrix-bioactive interaction. Food Research International, v. 125, . (08/57906-3, 15/21677-4, 04/08517-3)
DA SILVA CARVALHO, ANA GABRIELA; DA COSTA MACHADO, MARIANA TEIXEIRA; DE FREITAS QUEIROZ BARROS, HELENA DIAS; BETIM CAZARIN, CINTHIA BAU; MAROSTICA JUNIOR, MARIO ROBERTO; HUBINGER, MIRIAM DUPAS. Anthocyanins from jussara (Euterpe edulis Martius) extract carried by calcium alginate beads pre-prepared using ionic gelation. Powder Technology, v. 345, p. 283-291, . (11/51707-1, 09/50593-2, 09/54137-1, 08/57906-3, 11/06083-0, 04/08517-3)
FERRO, ANA CAROLINE; OKURO, PAULA KIYOMI; BADAN, ANA PAULA; CUNHA, ROSIANE LOPES. Role of the oil on glyceryl monostearate based oleogels. Food Research International, v. 120, p. 610-619, . (06/03263-9, 07/58017-5, 15/24912-4, 16/10277-8, 11/06083-0, 04/08517-3)
VARGAS-MUNOZ, DIANA PATRICIA; CARDOSO DA SILVA, LETICIA; NEVES DE OLIVEIRA, LUIZA ANDREZA; TEIXEIRA GODOY, HELENA; KUROZAWA, LOUISE EMY. 5-caffeoylquinic acid retention in spray drying of cocona, an Amazonian fruit, using hydrolyzed collagen and maltodextrin as encapsulating agents. Drying Technology, v. 39, n. 12, p. 1854-1868, . (15/24351-2, 17/16835-5, 11/04230-5, 04/08517-3)
OKURO, PAULA K.; GOMES, ANDRESA; COSTA, ANA LETICIA R.; ADAME, MATHEUS A.; CUNHA, ROSIANE L.. Formation and stability of W/O-high internal phase emulsions (HIPEs) and derived O/W emulsions stabilized by PGPR and lecithin. Food Research International, v. 122, p. 252-262, . (09/50591-0, 07/58017-5, 09/54137-1, 08/57906-3, 15/24912-4, 16/10277-8, 18/20308-3, 11/06083-0, 04/08517-3)
VIEIRA, J. M.; ANDRADE, C. C. P.; SANTOS, T. P.; OKURO, P. K.; GARCIA, S. T.; RODRIGUES, I, M.; VICENTE, A. A.; CUNHA, R. L.. Flaxseed gum-biopolymers interactions driving rheological behaviour of oropharyngeal dysphagia-oriented products. FOOD HYDROCOLLOIDS, v. 111, . (06/03263-9, 17/18109-0, 11/51707-1, 07/58017-5, 09/54137-1, 16/05448-8, 18/20308-3, 04/08517-3)
SILVA, KAREN CRISTINA GUEDES; BOURBON, ANA ISABEL; PASTRANA, LORENZO; SATO, ANA CARLA KAWAZOE. Biopolymer interactions on emulsion-filled hydrogels: chemical, mechanical properties and microstructure. Food Research International, v. 141, . (04/08517-3)
PAULO, BRUNA BARBON; ANDREOLA, KACIANE; TARANTO, OSVALDIR; FERREIRA, ALMERINDO D.; PRATA, ANA SILVIA. Coating approach for a Phase Change Material (PCM). Powder Technology, v. 341, p. 10-pg., . (11/04230-5, 04/08517-3, 15/11629-2)
OKURO, PAULA K.; GOMES, ANDRESA; CUNHA, ROSIANE L.. Hybrid oil-in-water emulsions applying wax(lecithin)-based structured oils: Tailoring interface properties. Food Research International, v. 138, p. 11-pg., . (09/51420-4, 04/08517-3, 07/58017-5, 18/20308-3, 11/06083-0, 09/54137-1, 19/26348-0)

Por favor, reporte erros na lista de publicações científicas utilizando este formulário.