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 (2019)
- Authors:
- USP affiliated authors: PINHO, SAMANTHA CRISTINA DE - FZEA ; CHAVES, MATHEUS ANDRADE - FZEA
- Unidade: FZEA
- DOI: 10.1016/j.foodchem.2019.04.013
- Subjects: MICROENCAPSULAÇÃO; FOSFOLIPÍDEOS; LIPOSSOMOS; PIGMENTOS VEGETAIS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Food Chemistry
- ISSN: 0308-8146
- Volume/Número/Paginação/Ano: v. 291, p. 7-15, Sept. 2019
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: hybrid
- Licença: publisher-specific-oa
-
ABNT
CHAVES, Matheus Andrade e PINHO, Samantha Cristina de. 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. Food Chemistry, v. 291, p. 7-15, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2019.04.013. Acesso em: 18 abr. 2024. -
APA
Chaves, M. A., & Pinho, S. C. de. (2019). 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. Food Chemistry, 291, 7-15. doi:10.1016/j.foodchem.2019.04.013 -
NLM
Chaves MA, Pinho SC de. 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 [Internet]. Food Chemistry. 2019 ; 291 7-15.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2019.04.013 -
Vancouver
Chaves MA, Pinho SC de. 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 [Internet]. Food Chemistry. 2019 ; 291 7-15.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2019.04.013 - 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
- Produção e caracterização de iogurte enriquecido com lipossomas contendo vitamina D3 e curcumina
- 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
- Enrichment of cornstarch with curcumin and vitamin D3 coencapsulated in lyophilized liposomes using high shear wet agglomeration
- Coencapsulação de curcumina e vitamina D3 em lipossomas multilamelares
- Wet agglomeration by high shear of binary mixtures of curcumin-loaded lyophilized liposomes and cornstarch: powder characterization and incorporation in cakes
- Microencapsulation of lycopene in liposomes for food applications: a preliminary study
- Caracterização microestrutural de blendas de ácido esteárico e óleo de girassol para utilização como matrizes encapsulantes
- Tratamento de água residuária parcialmente solúvel em reator anaeróbio em batelada seqüencial contendo biomassa imobilizada e agitação mecânica: análise da influência da intensidade de agitação e do tamanho da biopartícula
Informações sobre o DOI: 10.1016/j.foodchem.2019.04.013 (Fonte: oaDOI API)
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