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Artigo de periodico
Cold-set gelation of commercial soy protein isolate: effects of the incorporation of locust bean gum and solid lipid microparticles on the properties of gels (2018)
Brito-Oliveira, Thais Carvalho; Bispo, Marina; Moraes, Izabel Cristina Freitas; Campanella, Osvaldo H; Pinho, Samantha Cristina de
Source: Food Biophysics. Unidade: FZEA
Subjects: EMULSÕES (FORMAS FARMACÊUTICAS), PROTEÍNAS, GOMAS E RESINAS, LIPÍDEOS, MICROENCAPSULAÇÃO, REOLOGIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BRITO-OLIVEIRA, Thais Carvalho et al. Cold-set gelation of commercial soy protein isolate: effects of the incorporation of locust bean gum and solid lipid microparticles on the properties of gels. Food Biophysics, v. 13, n. 3, p. 226-239, 2018Tradução . . Disponível em: https://doi.org/10.1007/s11483-018-9529-4. Acesso em: 18 maio 2024.
APA
Brito-Oliveira, T. C., Bispo, M., Moraes, I. C. F., Campanella, O. H., & Pinho, S. C. de. (2018). Cold-set gelation of commercial soy protein isolate: effects of the incorporation of locust bean gum and solid lipid microparticles on the properties of gels. Food Biophysics, 13( 3), 226-239. doi:10.1007/s11483-018-9529-4
NLM
Brito-Oliveira TC, Bispo M, Moraes ICF, Campanella OH, Pinho SC de. Cold-set gelation of commercial soy protein isolate: effects of the incorporation of locust bean gum and solid lipid microparticles on the properties of gels [Internet]. Food Biophysics. 2018 ; 13( 3): 226-239.[citado 2024 maio 18 ] Available from: https://doi.org/10.1007/s11483-018-9529-4
Vancouver
Brito-Oliveira TC, Bispo M, Moraes ICF, Campanella OH, Pinho SC de. Cold-set gelation of commercial soy protein isolate: effects of the incorporation of locust bean gum and solid lipid microparticles on the properties of gels [Internet]. Food Biophysics. 2018 ; 13( 3): 226-239.[citado 2024 maio 18 ] Available from: https://doi.org/10.1007/s11483-018-9529-4
Artigo de periodico
Influence of extraction method on the rheological properties of jackfruit (Artocarpus heterophyllus) seed starch dispersions (2018)
Luciano, Carla Giovana; Ayala Valencia, Germán; Campanella, Osvaldo H.; Sobral, Paulo José do Amaral; Moraes, Izabel Cristina Freitas
Source: Food Biophysics. Unidade: FZEA
Subjects: JACA, AMIDO, REOLOGIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LUCIANO, Carla Giovana et al. Influence of extraction method on the rheological properties of jackfruit (Artocarpus heterophyllus) seed starch dispersions. Food Biophysics, v. 13, n. 2, p. 155-162, 2018Tradução . . Disponível em: https://doi.org/10.1007/s11483-018-9521-z. Acesso em: 18 maio 2024.
APA
Luciano, C. G., Ayala Valencia, G., Campanella, O. H., Sobral, P. J. do A., & Moraes, I. C. F. (2018). Influence of extraction method on the rheological properties of jackfruit (Artocarpus heterophyllus) seed starch dispersions. Food Biophysics, 13( 2), 155-162. doi:10.1007/s11483-018-9521-z
NLM
Luciano CG, Ayala Valencia G, Campanella OH, Sobral PJ do A, Moraes ICF. Influence of extraction method on the rheological properties of jackfruit (Artocarpus heterophyllus) seed starch dispersions [Internet]. Food Biophysics. 2018 ; 13( 2): 155-162.[citado 2024 maio 18 ] Available from: https://doi.org/10.1007/s11483-018-9521-z
Vancouver
Luciano CG, Ayala Valencia G, Campanella OH, Sobral PJ do A, Moraes ICF. Influence of extraction method on the rheological properties of jackfruit (Artocarpus heterophyllus) seed starch dispersions [Internet]. Food Biophysics. 2018 ; 13( 2): 155-162.[citado 2024 maio 18 ] Available from: https://doi.org/10.1007/s11483-018-9521-z
Artigo de periodico
Effects of extrusion on the emulsifying properties of rumen and soy protein (2010)
Silva, Ana C. C; Arêas, Elizabeth Pinheiro Gomes ; Silva, Marcelo A; Arêas, José Alfredo Gomes
Source: Food Biophysics. Unidades: IQ, FSP
Subjects: REOLOGIA, BIOQUÍMICA DE ALIMENTOS, SOJA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVA, Ana C. C et al. Effects of extrusion on the emulsifying properties of rumen and soy protein. Food Biophysics, v. 5, n. 2, p. 94-102, 2010Tradução . . Disponível em: http://www.springerlink.com/content/h2643w6t197k57g6/fulltext.pdf. Acesso em: 18 maio 2024.
APA
Silva, A. C. C., Arêas, E. P. G., Silva, M. A., & Arêas, J. A. G. (2010). Effects of extrusion on the emulsifying properties of rumen and soy protein. Food Biophysics, 5( 2), 94-102. Recuperado de http://www.springerlink.com/content/h2643w6t197k57g6/fulltext.pdf
NLM
Silva ACC, Arêas EPG, Silva MA, Arêas JAG. Effects of extrusion on the emulsifying properties of rumen and soy protein [Internet]. Food Biophysics. 2010 ; 5( 2): 94-102.[citado 2024 maio 18 ] Available from: http://www.springerlink.com/content/h2643w6t197k57g6/fulltext.pdf
Vancouver
Silva ACC, Arêas EPG, Silva MA, Arêas JAG. Effects of extrusion on the emulsifying properties of rumen and soy protein [Internet]. Food Biophysics. 2010 ; 5( 2): 94-102.[citado 2024 maio 18 ] Available from: http://www.springerlink.com/content/h2643w6t197k57g6/fulltext.pdf

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