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Rosiane Lopes Cunha

Full Professor

University of Campinas

Brazil

Research Interests

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Professors in Food Science

Articles (17)

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2026

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2023

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2023

Collaborators (6)

Louise Kurozawa

Associate Professor

University of Campinas

BRAZIL

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Pedro Renann Lopes de França

Estudante de Doutorado

University of Campinas

BRAZIL

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Liliana Rocha

Professor Doutor

University of Campinas

BRAZIL

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Ariel Toledo Hijo

University of Campinas

BRAZIL

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Sylvio Barbon Junior

Associate Professor

University of Trieste

ITALY

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Tatiana Porto Santos

Wageningen University & Research

NETHERLANDS

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Rosiane Lopes Cunha

Research Interests

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Articles (17)

Controlling the Production of Fumonisin B1 by Fusarium verticillioides in Corn Using Emulsified Essential Oils

Complexation and conjugation of lectin-enriched navy bean extract and chitosan to build bioadhesive emulsion stabilizers

Explainable artificial intelligence (xAI) applied to deep computer vision of microscopy imaging and spectroscopy for assessment of oleogel stability over storage

Essential oil emulsions as a strategy to inhibit Aspergillus flavus and aflatoxin production in maize

Technological Aspects of the Bakery Industry Affecting Gluten Structure, Digestibility, and Immunogenicity

Ultra-Long-Chain Sorbitol Esters Tailoring Thermo-Responsive Rheological Properties of Oleogels

High internal phase water‐in‐oil emulsions: Trends and challenges on production and stabilization

Investigating the Impact of Chlorogenic Acid Content and Cellulose Nanoparticles on Sunflower Protein-Based Emulsions and Films

Microencapsulation of linseed oil in multilayer emulsions stabilized by carob protein hydrolysate and pectin

Application of Xylo-Oligosaccharide-Rich Gel Emulsion as a Fat Replacer in Sausages

Physicochemical Characterization, Rheological Properties, and Antimicrobial Activity of Sodium Alginate-Pink Pepper Essential Oil (PPEO) Nanoemulsions

High internal phase emulsion-template oleogels stabilized by sodium caseinate:quercetin complexes and potential application in pound cakes

Identification of the Catastrophic Phase Inversion Point of Water-in-Oil Emulsion Using Ultrasonic Measurements

Sunflower waxes as natural structuring agents to improve the technological properties of water-in-oil (W/O) high internal phase emulsions (HIPEs)

Heated and unheated lupin protein‐grape seed extract conjugates stabilizing and structuring high internal phase oil‐in‐water emulsions

Nano and micro lupin protein-grape seed extract conjugates stabilizing oil-in-water emulsions

Novel naturally derived encapsulation agents in the ionic liquid form for sustainable emulsion-based products

Collaborators (6)

Louise Kurozawa

Pedro Renann Lopes de França

Liliana Rocha

Ariel Toledo Hijo

Sylvio Barbon Junior

Tatiana Porto Santos

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