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Professor Associado
Departamento de Química Fundamental
Instituto de Química - Universidade de São Paulo
E-mail: mralcant@iq.usp.br
Tel: ++55 11 3091-2054
Formação Acadêmica:
Bacharel em Química, Instituto de Química da USP (1980)
Mestrado em Química (Físico-Química), Instituto de Química da USP (1982)
Doutorado em Química (Físico-Química), Instituto de Química da USP (1988)
Livre-Docência, Instituto de Química da USP (2004)
Linha de Pesquisa: REOLOGIA DE SISTEMAS ORGANIZADOS
Resumo:
Pesquisas na área de Reologia de Sistemas Organizados. No momento temos nos dedicado ao estudo do comportamento reológico de Cristais Líquidos Liotrópicos Colestéricos procurando entender como a informação de quiralidade é passada de uma micela para outra, dando origem a superestrutura helicoidal característica destes sistemas. Outra linha de pesquisa que vem sendo desenvolvida é o estudo de materiais magnetoreológicos utilizados para sistemas amortecedores. De modo geral, os fenômenos de fluxo se originam do acoplamento entre a movimentação do fluido e a orientação do eixo de simetria das unidades anisométricas, e fornecem informações sobre a estrutura organizacional do sistema além de propriedades características como constantes elásticas e tempos de relaxação. Esta abordagem vem se tornando imprescindível no estudo de Novos Materiais e Sistemas Organizados, permitindo a caracterização de sistemas poliméricos, ferromagnéticos, termotrópicos, géis e dispersões coloidais de modo geral.
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Summary
Reaserch on Rheology of Organized Systems. At the moment we are interested on the study of rheological properties of cholesteric lyotropic liquid crystals in order to understand how the chirality information are transmitted from one micele to another leading to the helicoidal superstructure tipical to these systems. The anisotropic rheological behavior of lyomesophases has been studied in recent years by means of oscillating and non-oscillating rheological techniques. The rheological parameters have been used to understand the spatial arrangement of the system constituent units and the way they change their order near the transition regions. Additionaly our group has also been interested by the study of the rheology of magnetorheological fluids based on carbonyl iron powders. This approach has become very important on the study of new materials and organized systems allowing the characterization of polymeric systems, ferromagntic compounds, termotropic units and coloidal dispersions.
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Produção científica:
Curriculo (Sistema Lattes - CNPq)
A.J.F. Bombard, M. Knobel, M.R. Alcantara & I. Joekes., J. Inteligent Materials Systems and Structures, 13 (7), 471-478(8), 2002.
Alcantara, M. R. ; Bombard, Antonio J F ; Joekes, I ; Knobel, M . Magnetic Susceptibility and Saturation Magnetization of Some Carbonyl Iron Powders uses in Magnetorheological Fluids. Materials Science Forum, Suíça, v. 416, p. 753-758, 2003.
A.J.F. Bombard, M.R. Alcantara, M. Knobel & P.I.O.Volpe, International Journal OF Modern Physics B 19 (7-9): 1332-1338 Part 1 Sp. Iss. SI APR 10 2005.
A.J.F. Bombard , M. Knobel , M.R. Alcantara - Phosphate coating on the surface of carbonyl iron powder and its effect in magnetorheological suspensions, International Journal OF Modern Physics B, 21 (28-29), 4858-4867, 2007.
D.T. Tavares , M.R. Alcantara , C.C.Tadini, et al. - Rheological properties of frozen concentrated orange juice (FCOJ) as a function of concentration and subzero temperatures, INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 10 (4), 829-839, 2007.
M. R Damin , E. Minowa , M. R. Alcantara, et al. - Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria, JOURNAL OF TEXTURE STUDIES. 39 (1), 40-55, 2008.
V.R. Gonçales, R. Salvador, M.R. Alcantara, S.I.C. Torresi. On the Template Synthesis of Nanostructured Inorganic/Organic Hybrid Films.. Journal of the Electrochemical Society, v. 155, p. K140, 2008.
M.R. Damin, M.R. Alcântara, A.P. Nunes, M.N. Oliveira. Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt. Food Science and Technology / Lebensmittel-Wissenschaft + Technologie, p. 1-7, 2009.
S. Alves, M.R. Alcantara, A.M. Figueiredo Neto. The effect of hydrophobic and hydrophilic fumed silica on the rheology of magnetorheological suspensions. Journal of Rheology (New York), v. 53, p. 651, 2009.
A.P Marafon, A. SumiI, D. Granato, M.R. Alcântara, A.Y. Tamine & M. N. Oliveira. Effects of partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage, Journal of Dairy Science, 94, 5330-5340, 2011.
A.P Marafon, A. SumiI, M.R. Alcântara, A.Y. Tamine & M. N. Oliveira. Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins. Lebensmittel-Wissenschaft + Technologie / Food Science + Technology, v. 44, p. 511-519, 2011.
J.N, Miquelim, M.R. Alcantara & S.C.S. Lannes. Stability of fruit bases and chocolate fillings.
Ciência e Tecnologia de Alimentos, 31, 270-276, 2011.
C. Cunha, M.R. Alcantara & W. Viotto. Effect of the Type of Emulsifying Salt on Microstructure and Rheological Properties of ‘Requeijão Cremoso’ Processed Cheese Spreads. Jornal of Food Science,77,E176-E181, 2012.
C. Cunha, M.R. Alcantara & W. Viotto. Effect of the Type of Fat on Rheology, Functional Properties and Sensory Acceptance of Spreadable Cheese Analogue, International Journal of Dairy Technology, (early view, aug 2012).