Área de alimentos e de Petróleo: - Elaboração de molho p/ salada com soro de queijo minas estabilizado por combinações ternárias de alginato de propileno glicol, goma xantana e carboximetilcelulose; Estudo do efeito da adição de água dest.e água do mar em emulsões de petróleo; Influence of green banana pulp on the rheological behaviour, and chemical characteristics of emulsions (mayonnaises). Food Sci. and Tech.LWT, 2008; Emulsion inversion using Solid Particles: J. of Petroleum Sc. and Eng. 2012; Fractionation of Asphaltene by Adsorption onto Silica and Chemical Characterization by APPI(+)FT-ICR MS, ATR-FTIR and 1H-NMR: Energy & Fuels,2016; Effect of surfactants and gelatin on the stability, rheology and encapsulation efficiency of W1/O/W2 multiple emulsions containing avocado oil; The Impact of Polyoxyethylene Sorbitan Surfactants in the Microstructure and Rheological Behaviour of Emulsions Made With Melted Fat From Cupuassu:J. of Surfactants and Detergents, 2016.
