Wet agglomeration by high shear of binary mixtures of curcumin-loaded lyophilized liposomes and cornstarch: powder characterization and incorporation in cakes (2018)
- Authors:
- USP affiliated authors: DACANAL, GUSTAVO CESAR - FZEA ; PINHO, SAMANTHA CRISTINA DE - FZEA ; FERREIRA, LETICIA DOS SANTOS - FZEA ; CHAVES, MATHEUS ANDRADE - FZEA
- Unidade: FZEA
- DOI: 10.1016/j.fbio.2018.08.003
- Subjects: MICROENCAPSULAÇÃO; PIGMENTOS; LIPOSSOMOS; ENGENHARIA DE ALIMENTOS
- Keywords: Wet agglomeration; Phospholipid vesicles; Microencapsulation; Proliposome; Cake batter; Curcuma longa
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Bioscience
- ISSN: 2212-4292
- Volume/Número/Paginação/Ano: v. 25, p. 74-82, 2018
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
FERREIRA, Leticia dos Santos et al. Wet agglomeration by high shear of binary mixtures of curcumin-loaded lyophilized liposomes and cornstarch: powder characterization and incorporation in cakes. Food Bioscience, v. 25, p. 74-82, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.fbio.2018.08.003. Acesso em: 27 dez. 2025. -
APA
Ferreira, L. dos S., Chaves, M. A., Dacanal, G. C., & Pinho, S. C. de. (2018). Wet agglomeration by high shear of binary mixtures of curcumin-loaded lyophilized liposomes and cornstarch: powder characterization and incorporation in cakes. Food Bioscience, 25, 74-82. doi:10.1016/j.fbio.2018.08.003 -
NLM
Ferreira L dos S, Chaves MA, Dacanal GC, Pinho SC de. Wet agglomeration by high shear of binary mixtures of curcumin-loaded lyophilized liposomes and cornstarch: powder characterization and incorporation in cakes [Internet]. Food Bioscience. 2018 ; 25 74-82.[citado 2025 dez. 27 ] Available from: https://doi.org/10.1016/j.fbio.2018.08.003 -
Vancouver
Ferreira L dos S, Chaves MA, Dacanal GC, Pinho SC de. Wet agglomeration by high shear of binary mixtures of curcumin-loaded lyophilized liposomes and cornstarch: powder characterization and incorporation in cakes [Internet]. Food Bioscience. 2018 ; 25 74-82.[citado 2025 dez. 27 ] Available from: https://doi.org/10.1016/j.fbio.2018.08.003 - Curcumin-loaded proliposomes produced by the coating of micronized sucrose: influence of the type of phospholipid on the physicochemical characteristics of powders and on the liposomes obtained by hydration
- Co-encapsulation of curcumin and vitamin D3 in mixed phospholipid nanoliposomes using a continuous supercritical CO2 assisted process
- Supercritical CO2 assisted process for the production of mixed phospholipid nanoliposomes: unloaded and vitamin D3-loaded vesicles
- Liposome synthesis by the hydration of micronized sucrose-coated proliposomes for the coencapsulation of hydrophobic compounds
- Production of cornstarch granules enriched with quercetin liposomes by aggregation of particulate binary mixtures using high shear process
- Produção e caracterização de amido enriquecido com curcumina encapsulada em lipossomas liofilizados
- Technological and sensory feasibility of enrichment of low-sugar mango jams with curcumin encapsulated in lipid microparticles
- Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D3 encapsulation
- Nanoliposomes coencapsulating curcumin and vitamin D3 produced by hydration of proliposomes: Effects of the phospholipid composition in the physicochemical characteristics of vesicles and after incorporation in yoghurts
- Produção e caracterização de iogurte enriquecido com lipossomas contendo vitamina D3 e curcumina
Informações sobre o DOI: 10.1016/j.fbio.2018.08.003 (Fonte: oaDOI API)
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