Improving oxidative stability of echium oil emulsions fabricated by Microfluidics: effect of ionic gelation and phenolic compounds (2017)
- Authors:
- USP affiliated authors: CASTRO, INAR ALVES DE - FCF ; TRINDADE, CARMEN SILVIA FAVARO - FZEA
- Unidades: FCF; FZEA
- DOI: 10.1016/j.foodchem.2017.04.085
- Subjects: ÁCIDOS GRAXOS OMEGA 3; ALGINATOS; COMPOSTOS FENÓLICOS; MICROENCAPSULAÇÃO
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Chemistry
- ISSN: 0308-8146
- Volume/Número/Paginação/Ano: v. 233, p. 125-134, 2017
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
COMUNIAN, Talita Aline et al. Improving oxidative stability of echium oil emulsions fabricated by Microfluidics: effect of ionic gelation and phenolic compounds. Food Chemistry, v. 233, p. 125-134, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2017.04.085. Acesso em: 01 jan. 2026. -
APA
Comunian, T. A., Ravanfar, R., Castro, I. A. de, Dando, R., Fávaro-Trindade, C. S., & Abbaspourrad, A. (2017). Improving oxidative stability of echium oil emulsions fabricated by Microfluidics: effect of ionic gelation and phenolic compounds. Food Chemistry, 233, 125-134. doi:10.1016/j.foodchem.2017.04.085 -
NLM
Comunian TA, Ravanfar R, Castro IA de, Dando R, Fávaro-Trindade CS, Abbaspourrad A. Improving oxidative stability of echium oil emulsions fabricated by Microfluidics: effect of ionic gelation and phenolic compounds [Internet]. Food Chemistry. 2017 ; 233 125-134.[citado 2026 jan. 01 ] Available from: https://doi.org/10.1016/j.foodchem.2017.04.085 -
Vancouver
Comunian TA, Ravanfar R, Castro IA de, Dando R, Fávaro-Trindade CS, Abbaspourrad A. Improving oxidative stability of echium oil emulsions fabricated by Microfluidics: effect of ionic gelation and phenolic compounds [Internet]. Food Chemistry. 2017 ; 233 125-134.[citado 2026 jan. 01 ] Available from: https://doi.org/10.1016/j.foodchem.2017.04.085 - Efeito da forma de incorporação do ácido sinápico nas características de microcápsulas de óleo de echium
- Co-encapsulation of echium seeds oil and rutin or sinapic acid
- Production and morphological analysis of microcapsules of omega-3 and phenolic compounds
- Morphological study of microcapsules prepared with echium (Echium plantagineum L.) oil and phenolic compounds
- Instrumental color, moisture and stability of sinapic acid and rutin in echium oil microcapsules
- Protection of echium oil by microencapsulation with phenolic compounds
- Obtenção de micropartículas de óleo de echium e ácido sinápico: estudo morfológico e oxidativo
- Enhancing stability of echium seed oil and beta-sitosterol by their coencapsulation by complex coacervation using different combinations of wall materials and crosslinkers
- Estudo da estabilidade dos ácidos graxos ômega-3 alfa-linolênico e estearidônico, beta-sitosterol e ácido sinápico encapsulados
- Effect of different polysaccharides and crosslinkers on echium oil microcapsules
Informações sobre o DOI: 10.1016/j.foodchem.2017.04.085 (Fonte: oaDOI API)
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
