**About the Editors**

#### **Juliana Maria Leite Nobrega de Moura Bell**

Juliana Maria Leite Nobrega de Moura Bell, Ph.D; Associate Professor: Dr. de Moura Bell research includes the development and application of environmentally friendly technologies to replace the incumbent technology for extracting and fractionating of major food components such as oil, protein, and carbohydrates. Her goal is to develop structure/function-based processes to produce foods that will improve human health, with the translation of these processes into the industrial realm being the ultimate goal of her work. Specifically, she is interested in bio-processing techniques such as enzyme-assisted aqueous extraction, fermentation, and less harsh techniques like supercritical and subcritical extractions. Her laboratory research interests include: (1) Scaling-up extraction and downstream recovery processes from laboratory to pilot-scale; (2) Determining the effects of processing conditions (extraction, heat treatment, enzymatic modifications and recovery strategies) on the functionality and biological activities of food components, and (3) The conversion of agricultural waste streams/food processing by-products into high added-value compounds.

#### **Blanca Hern ´andez-Ledesma**

Blanca Hernandez-Ledesma, PhD. Tenured Scientist. Head of the Group Development and ´ Innovation in Alternative Proteins (INNOVAPROT) at CIAL (CSIC-UAM). Her research has been focused on the biological activity of food proteins/peptides aiming at a better understanding of their health implications and the development of novel food ingredients. Author of 90 JCR articles, 37 book chapters, and 3 patents (h-index of 39, WoS). Her results have been presented in 90 international and national conferences. She has supervised 4 Doctoral Thesis (4 are currently ongoing) and 17 Master Thesis. She has participated in 30 international and national Research Projects. She has participated as member of Selection Board for Tenured Scientists, PhD and Master Thesis Dissertation committees, reviewer in international PhD theses, and member of National and International Projects Evaluation Panels. She is member of the Editorial Committees of several books and journals, and reviewer for more than 90 journals.

#### **Roberta Claro da Silva**

Roberta Claro da Silva, Ph.D. Assistant Professor: Dr. Silva's research includes lipid science and technology and the physical properties of foods. Her research focuses on developing lipid alternatives to replace saturated and trans fats in food products to improve consumers' health. Dr. Silva's goal is to develop environmentally friendly technologies to replace traditional processes by translating these processes into the industrial realm. Specifically, she is interested in techniques such as oleogelation, nanoemulsification, and sonication. Dr. Silva's team expects to substitute highly saturated fat in food products such as dairy, processed meat, and bakery products without compromising the expectations associated with these conventional food products. Her laboratory research interests include 1. Understand the fat crystallization of structured oleogels and emulsions as a function of time, temperature, and shear using a microstructural approach. 2. Examine both oil-in-water and water-in-oil emulsions, whereby we aim to improve their stability and understand the functional role of various ingredients. 3. Apply the alternative lipids sources in food matrixes and evaluate the impact on the physical and sensorial quality.
