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Rosiane Lopes da Cunha

Rosiane Lopes da Cunha

D-Index & Metrics

Chemistry

D-Index
69
Citations
12662
World Ranking
6382
National Ranking
28

Overview

Rosiane Lopes da Cunha is affiliated with the State University of Campinas in Brazil. Their research spans multiple topics within the Agricultural and Biological Sciences, focusing primarily on Food Science, with additional work in Biomedical Engineering, Materials Chemistry, Nutrition and Dietetics, and Organic Chemistry.

The scientist's work emphasizes the study of proteins in food systems, food chemistry and fat analysis, and the stabilization of Pickering emulsions and particles. Other main topics of their research include microencapsulation and drying processes, polysaccharides composition and applications, as well as meat and animal product quality and food composition and properties.

Frequent coauthors in their collaborative research network include Paula Kiyomi Okuro, Tatiana Porto Santos, Andresa Gomes, António A. Vicente, and Fernando Divino Oliveira Júnior.

Rosiane Lopes da Cunha has published extensively in scientific journals, with recurrent contributions to the following publication venues:

  • Food Research International
  • International Journal of Biological Macromolecules
  • Food Hydrocolloids
  • Foods
  • Journal of Food Engineering

Highlighted recent papers include:

  • Ultrasound stabilization of raw milk: Microbial and enzymatic inactivation, physicochemical properties and kinetic stability, 2020, Ultrasonics Sonochemistry
  • Glyceryl monostearate-based oleogels as a new fat substitute in meat emulsion, 2020, Meat Science
  • Chia (Salvia hispanica L.) mucilage as a new fat substitute in emulsified meat products: Technological, physicochemical, and rheological characterization, 2020, LWT
  • Rheological behavior of cellulose nanofibers from cassava peel obtained by combination of chemical and physical processes, 2020, Carbohydrate Polymers
  • Tailoring Properties of Mixed-Component Oleogels: Wax and Monoglyceride Interactions Towards Flaxseed Oil Structuring, 2020, Gels

Best Publications

  • Stability mechanisms of liquid water-in-oil emulsions

    F.Y. Ushikubo;R.L. Cunha

  • Flaxseed oil – Whey protein isolate emulsions: Effect of high pressure homogenization

    K.R. Kuhn;R.L. Cunha

  • Conservação do açaí pela tecnologia de obstáculos

    Deise Alexandre;Rosiane L. Cunha;Míriam D. Hubinger

  • Ohmic heating in dairy processing: Relevant aspects for safety and quality

    Leandro Pereira Cappato;M. V. S. Ferreira;J. T. Guimarães;Jéssica Barbosa Portela

  • Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties.

    Artur J. Martins;Pedro Miguel Peixoto Silva;Filipe Maciel;Lorenzo M. Pastrana

  • High- and Low-Energy Emulsifications for Food Applications: A Focus on Process Parameters

    R. C. Santana;F. A. Perrechil;R. L. Cunha

  • Impact of oil type and WPI/Tween 80 ratio at the oil-water interface: Adsorption, interfacial rheology and emulsion features.

    Andresa Gomes;Ana Letícia Rodrigues Costa;Rosiane Lopes Cunha

  • Functional emulsion gels as pork back fat replacers in Bologna sausage

    Camila de Souza Paglarini;Guilherme de Figueiredo Furtado;Alice Raissa Honório;Letícia Mokarzel

  • Beeswax organogels: Influence of gelator concentration and oil type in the gelation process

    Artur J. Martins;Miguel A. Cerqueira;Luiz H. Fasolin;Rosiane L. Cunha

  • Influence of pH on formation and properties of gellan gels

    Carolina Siqueira Franco Picone;Rosiane Lopes Cunha

  • Thermal and rheological properties of organogels formed by sugarcane or candelilla wax in soybean oil

    Julio Cesar Barbosa Rocha;Julice Dutra Lopes;Maria Cristina Nucci Mascarenhas;Daniel Barrera Arellano

  • 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

  • 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

  • Cellulose nanofibers from banana peels as a Pickering emulsifier: High-energy emulsification processes.

    Ana Letícia Rodrigues Costa;Andresa Gomes;Heloisa Tibolla;Florencia Cecilia Menegalli

  • The influence of gelation rate on the physical properties/structure of salt-induced gels of soy protein isolate-gellan gum

    Joice Aline Pires Vilela;Ângelo Luiz Fazani Cavallieri;Rosiane Lopes da Cunha

  • Acid gelation of gellan: Effect of final pH and heat treatment conditions

    F. Yamamoto;R.L. Cunha

  • Ultrasound-assisted formation of annatto seed oil emulsions stabilized by biopolymers

    Eric Keven Silva;M. Thereza M.S. Gomes;Miriam Dupas Hubinger;Rosiane Lopes Cunha

  • Physicochemical changes and microbial inactivation after high-intensity ultrasound processing of prebiotic whey beverage applying different ultrasonic power levels

    Jonas T. Guimarães;Eric Keven Silva;Verônica O. Alvarenga;Ana Letícia R. Costa

  • 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

  • Structural and mechanical properties of organogels: Role of oil and gelator molecular structure

    Miguel Ângelo Parente Ribeiro Cerqueira;Luiz H. Fasolin;Carolina S. F. Picone;Lorenzo M. Pastrana

  • Effect of particle size on rheological properties of jaboticaba pulp

    Ana Carla K. Sato;Rosiane L. Cunha

  • 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

Frequent Co-Authors

António A. Vicente
António A. Vicente University of Minho
Florencia Cecilia Menegalli
Florencia Cecilia Menegalli State University of Campinas
Miriam Dupas Hubinger
Miriam Dupas Hubinger State University of Campinas
Miguel A. Cerqueira
Miguel A. Cerqueira University of Minho
Adriano G. Cruz
Adriano G. Cruz Federal University of Rio de Janeiro
M. Angela A. Meireles
M. Angela A. Meireles State University of Campinas
Anderson S. Sant'Ana
Anderson S. Sant'Ana State University of Campinas
Mônica Q. Freitas
Mônica Q. Freitas Fluminense Federal University
Antonio J. A. Meirelles
Antonio J. A. Meirelles State University of Campinas
José M. Lorenzo
José M. Lorenzo Universidade de Vigo

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