Curcumin-loaded nanoemulsions produced by the emulsion inversion point (EIP) method: an evaluation of process parameters and physico-chemical stability (2016)
- Authors:
- USP affiliated authors: MORAES, IZABEL CRISTINA FREITAS - FZEA ; PINHO, SAMANTHA CRISTINA DE - FZEA
- Unidade: FZEA
- DOI: 10.1016/j.jfoodeng.2015.08.012
- Subjects: EMULSÕES (FORMAS FARMACÊUTICAS); ANTIOXIDANTES; ADITIVOS ALIMENTARES; ENGENHARIA DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Journal of Food Engineering
- ISSN: 0260-8774
- Volume/Número/Paginação/Ano: v. 169, p. 1-9, Jan. 2016
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
BORRIN, Thais Ribeiro et al. Curcumin-loaded nanoemulsions produced by the emulsion inversion point (EIP) method: an evaluation of process parameters and physico-chemical stability. Journal of Food Engineering, v. 169, n. Ja 2016, p. 1-9, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2015.08.012. Acesso em: 19 abr. 2024. -
APA
Borrin, T. R., Georges, E. L., Moraes, I. C. F., & Pinho, S. C. de. (2016). Curcumin-loaded nanoemulsions produced by the emulsion inversion point (EIP) method: an evaluation of process parameters and physico-chemical stability. Journal of Food Engineering, 169( Ja 2016), 1-9. doi:10.1016/j.jfoodeng.2015.08.012 -
NLM
Borrin TR, Georges EL, Moraes ICF, Pinho SC de. Curcumin-loaded nanoemulsions produced by the emulsion inversion point (EIP) method: an evaluation of process parameters and physico-chemical stability [Internet]. Journal of Food Engineering. 2016 ; 169( Ja 2016): 1-9.[citado 2024 abr. 19 ] Available from: https://doi.org/10.1016/j.jfoodeng.2015.08.012 -
Vancouver
Borrin TR, Georges EL, Moraes ICF, Pinho SC de. Curcumin-loaded nanoemulsions produced by the emulsion inversion point (EIP) method: an evaluation of process parameters and physico-chemical stability [Internet]. Journal of Food Engineering. 2016 ; 169( Ja 2016): 1-9.[citado 2024 abr. 19 ] Available from: https://doi.org/10.1016/j.jfoodeng.2015.08.012 - Rheology of emulsion-filled gels applied to the development of food materials
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- 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
- Incorporação de nanoemulsão contendo curcumina encapsulada em sorvete de massa sabor abacaxi: caracterização, estabilidade colorimétrica, avaliação sensorial e reologia
- Modeling creep/recovery behavior of cold-set gels using different approaches
- Physico-chemical stability and structural characterization of thickened multilamellar beta-carotene-loaded liposome dispersions produced using a proliposome method
- β-carotene-loaded liposome dispersions stabilized with xanthan and guar gums: physico-chemical stability and feasibility of application in yogurt
- Physicochemical characterization and sensory evaluation of yogurts incorporated with beta-carotene-loaded solid lipid microparticles stabilized with hydrolyzed soy protein isolate
Informações sobre o DOI: 10.1016/j.jfoodeng.2015.08.012 (Fonte: oaDOI API)
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