High speed homogenizer: influence of physical parameters on the production of nanoemulsions (2013)
- Authors:
- USP affiliated author: SOBRAL, PAULO JOSE DO AMARAL - FZEA
- School: FZEA
- Subjects: FÍSICA (PARÂMETROS); EMULSÕES (FORMAS FARMACÊUTICAS)
- Language: Inglês
- Imprenta:
- Place of publication: Olsztyn-Kortowo
- Date published: 2013
- Source:
- Título do periódico: Polish Journal of Food and Nutrition Sciences
- ISSN: 1230-0322
- Volume/Número/Paginação/Ano: v. 63, p. 31, res. OP-11, 2013
- Conference title: Conference Food and Structure and Functionality
-
ABNT
GALVÃO, Karen Cristine Santos e SOBRAL, Paulo José do Amaral e VICENTE, António Augusto Martins de Oliveira Soares. High speed homogenizer: influence of physical parameters on the production of nanoemulsions. Polish Journal of Food and Nutrition Sciences. Olsztyn-Kortowo: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo. . Acesso em: 06 jul. 2022. , 2013 -
APA
Galvão, K. C. S., Sobral, P. J. do A., & Vicente, A. A. M. de O. S. (2013). High speed homogenizer: influence of physical parameters on the production of nanoemulsions. Polish Journal of Food and Nutrition Sciences. Olsztyn-Kortowo: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo. -
NLM
Galvão KCS, Sobral PJ do A, Vicente AAM de OS. High speed homogenizer: influence of physical parameters on the production of nanoemulsions. Polish Journal of Food and Nutrition Sciences. 2013 ; 63 31.[citado 2022 jul. 06 ] -
Vancouver
Galvão KCS, Sobral PJ do A, Vicente AAM de OS. High speed homogenizer: influence of physical parameters on the production of nanoemulsions. Polish Journal of Food and Nutrition Sciences. 2013 ; 63 31.[citado 2022 jul. 06 ] - Avanços na tecnologia de filmes comestíveis a base de proteínas de peixe
- Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour
- Condutividade térmica de purê de banana (musa cavendishi) sob efeito das variações de umidade, temperatura e adição de açúcar
- Structural investigation of passion fruit juice co-crystallized with sucrose
- Drying temperature and relative humidity effects on mechanical properties of amaranth flour films plasticized with glycerol
- State diagram of freeze-dried camu camu [Myrciaria dubia (H.B.K.) Mc Vaugh] pulp: glass transition and freezing curves
- Effects of drying temperature and relative humidity on the color, solubility and mechanical properties of two types of soy protein films
- Response surface analysis of mass exchange during pulsed vacuum osmotic dehydration of Atlantic Bonito (Sarda Sarda)
- Optimization of the dehydration process of soy protein films
- Effect of the PH, glycerol and sorbitol in the gelatinization of the starch and flour of amaranth (Amaranthus cruentus)
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas