Camila G. Jange

Camila G. Jange's work focuses on food science and engineering, particularly on how food ingredients like proteins, fats, and powders behave physically and chemically. Her studies include encapsulating nutrients such as curcumin, vitamin D3, and beta-carotene into small particles (like liposomes and lipid nanoparticles) to protect them and improve how the body absorbs them, as well as examining how powdered food materials flow and mix. This research is relevant to developing better food formulations, supplements, and processing techniques.

Publication output has been modest and uneven over the last decade, with occasional active years (e.g., 2018 and 2023) interspersed with quieter periods, averaging about one publication per year over the last five years.

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