Her primary areas of study are Rheology, Chromatography, Chemical engineering, Food science and Emulsion. Her research integrates issues of Viscosity, Oil droplet, Thixotropy and Food industry in her study of Rheology. Rosiane Lopes da Cunha interconnects Isoelectric point, Biopolymer, Creaming and Homogenization in the investigation of issues within Chromatography.
The concepts of her Chemical engineering study are interwoven with issues in Gellan gum, Polysaccharide, Gel point, Uniaxial compression and Microstructure. As part of the same scientific family, Rosiane Lopes da Cunha usually focuses on Food science, concentrating on Water activity and intersecting with Potassium sorbate, Hurdle technology, Citric acid and Sodium lactate. Her Emulsion study combines topics in areas such as Scientific method and Phase inversion.
Rosiane Lopes da Cunha mainly investigates Chemical engineering, Rheology, Chromatography, Food science and Emulsion. Her Chemical engineering research incorporates themes from Sunflower oil, Gellan gum and Surface tension. The study incorporates disciplines such as Dynamic mechanical analysis, Viscosity, Aqueous solution and Analytical chemistry in addition to Rheology.
Rosiane Lopes da Cunha usually deals with Chromatography and limits it to topics linked to Polysaccharide and Polymer. Her studies in Osmotic dehydration, Inulin, Pectin and Starch are all subfields of Food science research. Her Emulsion research includes themes of Flocculation, Phase and Homogenization.
The scientist’s investigation covers issues in Chemical engineering, Food science, Emulsion, Rheology and Zeta potential. Rosiane Lopes da Cunha has included themes like Hydrolysis and Surface tension in her Chemical engineering study. Her biological study spans a wide range of topics, including Plasticizer, Mucilage and Monoglyceride.
Her Emulsion study incorporates themes from Flocculation, Whey protein and Lipid digestion. Her Rheology study integrates concerns from other disciplines, such as Volume fraction, Lecithin, Wax and Aqueous solution. Her research in Zeta potential intersects with topics in Chemical physics and Whey protein isolate.
Her scientific interests lie mostly in Chemical engineering, Food science, Emulsion, Rheology and Polyunsaturated fatty acid. Her Chemical engineering research integrates issues from Characterization and Starch. Her Food science research incorporates elements of Thermal treatment and Alkaline phosphatase.
Her studies deal with areas such as Lipid matrix, Aqueous two-phase system, Lipid digestion, Flocculation and Zeta potential as well as Emulsion. Rosiane Lopes da Cunha is involved in the study of Rheology that focuses on Shear thinning in particular. The various areas that she examines in her Aqueous solution study include Chromatography, Extraction, Antioxidant and Xylose.
This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.
Stability mechanisms of liquid water-in-oil emulsions
F.Y. Ushikubo;R.L. Cunha.
Food Hydrocolloids (2014)
Conservação do açaí pela tecnologia de obstáculos
Deise Alexandre;Rosiane L. Cunha;Míriam D. Hubinger.
Food Science and Technology International (2004)
Flaxseed oil – Whey protein isolate emulsions: Effect of high pressure homogenization
K.R. Kuhn;R.L. Cunha.
Journal of Food Engineering (2012)
High- and Low-Energy Emulsifications for Food Applications: A Focus on Process Parameters
R. C. Santana;F. A. Perrechil;R. L. Cunha.
Food Engineering Reviews (2013)
Development of probiotic dairy beverages: rheological properties and application of mathematical models in sensory evaluation.
W.F. Castro;A.G. Cruz;M.S. Bisinotto;L.M.R. Guerreiro.
Journal of Dairy Science (2013)
Effect of particle size on rheological properties of jaboticaba pulp
Ana Carla K. Sato;Rosiane L. Cunha.
Journal of Food Engineering (2009)
Oil-in-water emulsions stabilized by sodium caseinate: Influence of pH, high-pressure homogenization and locust bean gum addition
F.A. Perrechil;R.L. Cunha.
Journal of Food Engineering (2010)
Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology
A.G. Cruz;A.G. Cruz;R.N. Cavalcanti;L.M.R. Guerreiro;A.S. Sant’Ana.
Journal of Food Engineering (2013)
The effects of acidification rate, pH and ageing time on the acidic cold set gelation of whey proteins
Angelo Luiz Fazani Cavallieri;Rosiane Lopes da Cunha.
Food Hydrocolloids (2008)
Relation between mechanical properties and structural changes during osmotic dehydration of pumpkin
L. Mayor;R.L. Cunha;A.M. Sereno.
Food Research International (2007)
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