Nanoemulsions: using emulsifiers from natural sources replacing synthetic ones - a review (2020)
- Authors:
- Autor USP: SOBRAL, PAULO JOSE DO AMARAL - FZEA
- Unidade: FZEA
- DOI: 10.1111/1541-4337.12606
- Subjects: BIOPOLÍMEROS; SURFACTANTES; QUÍMICA COLOIDAL; ÓLEOS ESSENCIAIS; FOSFOLIPÍDEOS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Publisher place: Chicago, IL
- Date published: 2020
- Source:
- Título: Comprehensive Reviews in Food Science and Food Safety
- ISSN: 1541-4337
- Volume/Número/Paginação/Ano: v. 19, n. 5, p. 2721-2746, Sept. 2020
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
DAMMAK, Ilyes et al. Nanoemulsions: using emulsifiers from natural sources replacing synthetic ones - a review. Comprehensive Reviews in Food Science and Food Safety, v. 19, n. 5, p. 2721-2746, 2020Tradução . . Disponível em: https://doi.org/10.1111/1541-4337.12606. Acesso em: 11 nov. 2024. -
APA
Dammak, I., Sobral, P. J. do A., Aquino, A., Neves, M. A. das, & Conte-Junior, C. A. (2020). Nanoemulsions: using emulsifiers from natural sources replacing synthetic ones - a review. Comprehensive Reviews in Food Science and Food Safety, 19( 5), 2721-2746. doi:10.1111/1541-4337.12606 -
NLM
Dammak I, Sobral PJ do A, Aquino A, Neves MA das, Conte-Junior CA. Nanoemulsions: using emulsifiers from natural sources replacing synthetic ones - a review [Internet]. Comprehensive Reviews in Food Science and Food Safety. 2020 ; 19( 5): 2721-2746.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1111/1541-4337.12606 -
Vancouver
Dammak I, Sobral PJ do A, Aquino A, Neves MA das, Conte-Junior CA. Nanoemulsions: using emulsifiers from natural sources replacing synthetic ones - a review [Internet]. Comprehensive Reviews in Food Science and Food Safety. 2020 ; 19( 5): 2721-2746.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1111/1541-4337.12606 - Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour
- Condutividade térmica de purê de banana (musa cavendishi) sob efeito das variações de umidade, temperatura e adição de açúcar
- Structural investigation of passion fruit juice co-crystallized with sucrose
- Drying temperature and relative humidity effects on mechanical properties of amaranth flour films plasticized with glycerol
- Effects of drying temperature and relative humidity on the color, solubility and mechanical properties of two types of soy protein films
- Response surface analysis of mass exchange during pulsed vacuum osmotic dehydration of Atlantic Bonito (Sarda Sarda)
- Optimization of the dehydration process of soy protein films
- Effect of the PH, glycerol and sorbitol in the gelatinization of the starch and flour of amaranth (Amaranthus cruentus)
- Estudio de la cristalinidad, microestructura, propiedades mecánicas y de barrera de las películas de amaranto (Amaranthus caudatus)
- Estudo da gelificacao da gema do ovo durante o congelamento, utilizando medidas visco-elasticas
Informações sobre o DOI: 10.1111/1541-4337.12606 (Fonte: oaDOI API)
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
