Active gelatin films incorporated with eugenol nanoemulsions: effect of emulsifier type on films properties (2019)
- Authors:
- USP affiliated authors: SOBRAL, PAULO JOSE DO AMARAL - FZEA ; DAMMAK, ILYES - FZEA
- Unidade: FZEA
- DOI: 10.1111/ijfs.14183
- Subjects: BIOPOLÍMEROS; LECITINAS; FILMES COMESTÍVEIS; GELATINA; EMULSIFICANTES
- Keywords: Sodium caseinate
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Publisher place: Chichester
- Date published: 2019
- Source:
- Título do periódico: International Journal of Food Science & Technology
- ISSN: 0950-5423
- Volume/Número/Paginação/Ano: v. 54, n. 9, p. 2725-2735, 2019
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
DAMMAK, Ilyes e SOBRAL, Paulo José do Amaral. Active gelatin films incorporated with eugenol nanoemulsions: effect of emulsifier type on films properties. International Journal of Food Science & Technology, v. 54, n. 9, p. 2725-2735, 2019Tradução . . Disponível em: https://doi.org/10.1111/ijfs.14183. Acesso em: 19 set. 2024. -
APA
Dammak, I., & Sobral, P. J. do A. (2019). Active gelatin films incorporated with eugenol nanoemulsions: effect of emulsifier type on films properties. International Journal of Food Science & Technology, 54( 9), 2725-2735. doi:10.1111/ijfs.14183 -
NLM
Dammak I, Sobral PJ do A. Active gelatin films incorporated with eugenol nanoemulsions: effect of emulsifier type on films properties [Internet]. International Journal of Food Science & Technology. 2019 ; 54( 9): 2725-2735.[citado 2024 set. 19 ] Available from: https://doi.org/10.1111/ijfs.14183 -
Vancouver
Dammak I, Sobral PJ do A. Active gelatin films incorporated with eugenol nanoemulsions: effect of emulsifier type on films properties [Internet]. International Journal of Food Science & Technology. 2019 ; 54( 9): 2725-2735.[citado 2024 set. 19 ] Available from: https://doi.org/10.1111/ijfs.14183 - Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour
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Informações sobre o DOI: 10.1111/ijfs.14183 (Fonte: oaDOI API)
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