Coencapsulation of xylitol and menthol by double emulsion followed by complex coacervation and microcapsule application in chewing gum (2014)
- Authors:
- USP affiliated authors: THOMAZINI, MARCELO - FZEA ; RODRIGUES, CHRISTIANNE ELISABETE DA COSTA - FZEA ; TRINDADE, CARMEN SILVIA FAVARO - FZEA
- Unidade: FZEA
- DOI: 10.1016/j.foodres.2014.10.010
- Subjects: MICROENCAPSULAÇÃO; ENGENHARIA DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Research International
- ISSN: 0963-9969
- Volume/Número/Paginação/Ano: v. 66, p. 454-462, 2014
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
SANTOS, Milla Gabriela dos et al. Coencapsulation of xylitol and menthol by double emulsion followed by complex coacervation and microcapsule application in chewing gum. Food Research International, v. 66, p. 454-462, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2014.10.010. Acesso em: 11 fev. 2026. -
APA
Santos, M. G. dos, Carpinteiro, D. A., Thomazini, M., Rocha-Selmi, G. A., Cruz, A. G. da, Rodrigues, C. E. da C., & Fávaro-Trindade, C. S. (2014). Coencapsulation of xylitol and menthol by double emulsion followed by complex coacervation and microcapsule application in chewing gum. Food Research International, 66, 454-462. doi:10.1016/j.foodres.2014.10.010 -
NLM
Santos MG dos, Carpinteiro DA, Thomazini M, Rocha-Selmi GA, Cruz AG da, Rodrigues CE da C, Fávaro-Trindade CS. Coencapsulation of xylitol and menthol by double emulsion followed by complex coacervation and microcapsule application in chewing gum [Internet]. Food Research International. 2014 ; 66 454-462.[citado 2026 fev. 11 ] Available from: https://doi.org/10.1016/j.foodres.2014.10.010 -
Vancouver
Santos MG dos, Carpinteiro DA, Thomazini M, Rocha-Selmi GA, Cruz AG da, Rodrigues CE da C, Fávaro-Trindade CS. Coencapsulation of xylitol and menthol by double emulsion followed by complex coacervation and microcapsule application in chewing gum [Internet]. Food Research International. 2014 ; 66 454-462.[citado 2026 fev. 11 ] Available from: https://doi.org/10.1016/j.foodres.2014.10.010 - Characterization of the peel of guarana and obtaining the extract rich in carotenoids with different solvents
- Estudo sobre a extração de compostos fenólicos dos frutos de Vitex (Vitex agnus castus L.)
- Production of vitex (Vitex agnus ‐ castus L.) extract in powder form using spray‐drying: potential for the production of functional foods
- Production of solid lipid microparticles loaded with lycopene by spray chilling: structural characteristics of particles and lycopene stability
- Effect of microencapsulation of menthol on the perceived cooling sensation in the mouth
- Obtaining Chinese cinnamon (Cinnamomum cassia) extract and its encapsulation by complex coacervation
- In vitro evaluation of Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis survival in simulated gastrointestinal fluids after application in semisweet chocolate
- Microencapsulation of Bifidobacterium animalis subsp. lactis and Lactobacillus acidophilus in cocoa butter using spray chilling technology
- Elaboração de micropartículas lipídicas sólidas carregadas de licopeno: estudo da estabilidade e da morfologia
- Protection of Bifidobacterium lactis and Lactobacillus acidophilus by microencapsulation using spray-chilling
Informações sobre o DOI: 10.1016/j.foodres.2014.10.010 (Fonte: oaDOI API)
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
