Application of spray chilling and electrostatic interaction to produce lipid microparticles loaded with probiotics as an alternative to improve resistance under stress conditions (2018)
- Authors:
- USP affiliated authors: THOMAZINI, MARCELO - FZEA ; TRINDADE, CARMEN SILVIA FAVARO - FZEA
- Unidade: FZEA
- DOI: 10.1016/j.foodhyd.2018.05.001
- Subjects: MICROENCAPSULAÇÃO; PROBIÓTICOS; LACTOBACILLUS; TECNOLOGIA DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Hydrocolloids
- ISSN: 0268-005X
- Volume/Número/Paginação/Ano: v. 83, p. 109-117, 2018
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
SILVA, Marluci Palazzolli et al. Application of spray chilling and electrostatic interaction to produce lipid microparticles loaded with probiotics as an alternative to improve resistance under stress conditions. Food Hydrocolloids, v. 83, p. 109-117, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2018.05.001. Acesso em: 04 mar. 2026. -
APA
Silva, M. P., Tulini, F. L., Matos Junior, F. E. de, Oliveira, M. G., Thomazini, M., & Fávaro-Trindade, C. S. (2018). Application of spray chilling and electrostatic interaction to produce lipid microparticles loaded with probiotics as an alternative to improve resistance under stress conditions. Food Hydrocolloids, 83, 109-117. doi:10.1016/j.foodhyd.2018.05.001 -
NLM
Silva MP, Tulini FL, Matos Junior FE de, Oliveira MG, Thomazini M, Fávaro-Trindade CS. Application of spray chilling and electrostatic interaction to produce lipid microparticles loaded with probiotics as an alternative to improve resistance under stress conditions [Internet]. Food Hydrocolloids. 2018 ; 83 109-117.[citado 2026 mar. 04 ] Available from: https://doi.org/10.1016/j.foodhyd.2018.05.001 -
Vancouver
Silva MP, Tulini FL, Matos Junior FE de, Oliveira MG, Thomazini M, Fávaro-Trindade CS. Application of spray chilling and electrostatic interaction to produce lipid microparticles loaded with probiotics as an alternative to improve resistance under stress conditions [Internet]. Food Hydrocolloids. 2018 ; 83 109-117.[citado 2026 mar. 04 ] Available from: https://doi.org/10.1016/j.foodhyd.2018.05.001 - In vitro evaluation of Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis survival in simulated gastrointestinal fluids after application in semisweet chocolate
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- 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
- Development and characterization of lipid microparticles of ascorbic acid obtained by spray-chilling
- Determinação e estabilidade de fenólicos e antocianinas em sorbets probióticos e simbióticos de frutos de juçara (Euterpe edulis)
- Production and characterization of symbiotic microparticles produced using spray-chilling technology
- Solvent influence on total anthocyanins extraction of bordo grape (Vitis labrusca) pomace
- Use of complex coacervation followed by freeze drying for microencapsulation of aspartame, sucralose and stevia
Informações sobre o DOI: 10.1016/j.foodhyd.2018.05.001 (Fonte: oaDOI API)
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