Rheology of emulsion-filled gels applied to the development of food materials (2016)
- Authors:
- USP affiliated authors: MORAES, IZABEL CRISTINA FREITAS - FZEA ; PINHO, SAMANTHA CRISTINA DE - FZEA
- Unidade: FZEA
- DOI: 10.3390/gels2030022
- Subjects: GEL (FORMAS FARMACÊUTICAS); REOLOGIA; EMULSÕES (FORMAS FARMACÊUTICAS); PRODUTOS NOVOS; TECNOLOGIA DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Source:
- Este periódico é de acesso aberto
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: gold
- Licença: cc-by
-
ABNT
ANDRADE, Ivana Morais Geremias de et al. Rheology of emulsion-filled gels applied to the development of food materials. Gels, v. 2, n. 22, p. 1-18, 2016Tradução . . Disponível em: https://doi.org/10.3390/gels2030022. Acesso em: 14 set. 2024. -
APA
Andrade, I. M. G. de, Souki, N. P. D. B. G., Moraes, I. C. F., & Pinho, S. C. de. (2016). Rheology of emulsion-filled gels applied to the development of food materials. Gels, 2( 22), 1-18. doi:10.3390/gels2030022 -
NLM
Andrade IMG de, Souki NPDBG, Moraes ICF, Pinho SC de. Rheology of emulsion-filled gels applied to the development of food materials [Internet]. Gels. 2016 ; 2( 22): 1-18.[citado 2024 set. 14 ] Available from: https://doi.org/10.3390/gels2030022 -
Vancouver
Andrade IMG de, Souki NPDBG, Moraes ICF, Pinho SC de. Rheology of emulsion-filled gels applied to the development of food materials [Internet]. Gels. 2016 ; 2( 22): 1-18.[citado 2024 set. 14 ] Available from: https://doi.org/10.3390/gels2030022 - Caracterização reológica de micropartículas lipídicas sólidas de triestearina produzidas para encapsulação de beta-caroteno
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Informações sobre o DOI: 10.3390/gels2030022 (Fonte: oaDOI API)
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