Enhancing stability of echium seed oil and beta-sitosterol by their coencapsulation by complex coacervation using different combinations of wall materials and crosslinkers (2018)
- Authors:
- USP affiliated authors: THOMAZINI, MARCELO - FZEA ; ERGER, INAR CASTRO - FCF ; TRINDADE, CARMEN SILVIA FAVARO - FZEA
- Unidades: FZEA; FCF
- DOI: 10.1016/j.foodchem.2018.01.121
- Subjects: MICROENCAPSULAÇÃO; ÁCIDOS GRAXOS OMEGA 3; COMPOSTOS FENÓLICOS; ALGINATOS
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Chemistry
- ISSN: 0308-8146
- Volume/Número/Paginação/Ano: v. 252, p. 277-284, 2018
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
COMUNIAN, Talita Aline et al. Enhancing stability of echium seed oil and beta-sitosterol by their coencapsulation by complex coacervation using different combinations of wall materials and crosslinkers. Food Chemistry, v. 252, p. 277-284, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2018.01.121. Acesso em: 13 fev. 2026. -
APA
Comunian, T. A., Nogueira, M. S., Scolaro, B., Thomazini, M., Ferro-Furtado, R., Castro, I. A. de, & Fávaro-Trindade, C. S. (2018). Enhancing stability of echium seed oil and beta-sitosterol by their coencapsulation by complex coacervation using different combinations of wall materials and crosslinkers. Food Chemistry, 252, 277-284. doi:10.1016/j.foodchem.2018.01.121 -
NLM
Comunian TA, Nogueira MS, Scolaro B, Thomazini M, Ferro-Furtado R, Castro IA de, Fávaro-Trindade CS. Enhancing stability of echium seed oil and beta-sitosterol by their coencapsulation by complex coacervation using different combinations of wall materials and crosslinkers [Internet]. Food Chemistry. 2018 ; 252 277-284.[citado 2026 fev. 13 ] Available from: https://doi.org/10.1016/j.foodchem.2018.01.121 -
Vancouver
Comunian TA, Nogueira MS, Scolaro B, Thomazini M, Ferro-Furtado R, Castro IA de, Fávaro-Trindade CS. Enhancing stability of echium seed oil and beta-sitosterol by their coencapsulation by complex coacervation using different combinations of wall materials and crosslinkers [Internet]. Food Chemistry. 2018 ; 252 277-284.[citado 2026 fev. 13 ] Available from: https://doi.org/10.1016/j.foodchem.2018.01.121 - Morphological study of microcapsules prepared with echium (Echium plantagineum L.) oil and phenolic compounds
- Estudo da estabilidade dos ácidos graxos ômega-3 alfa-linolênico e estearidônico, beta-sitosterol e ácido sinápico encapsulados
- Instrumental color, moisture and stability of sinapic acid and rutin in echium oil microcapsules
- Protection of echium oil by microencapsulation with phenolic compounds
- Development of functional yogurt containing free and encapsulated echium oil, phytosterol and sinapic acid
- 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
- Ascorbic acid-loaded microparticles: physicochemical characterization and encapsulation efficiency
Informações sobre o DOI: 10.1016/j.foodchem.2018.01.121 (Fonte: oaDOI API)
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