Creation of a new proof-of-concept pectin/lysozyme nanocomplex as potential β-lactose delivery matrix: structure and thermal stability analyses (2023)
- Authors:
- USP affiliated authors: FABI, JOÃO PAULO - FCF ; SILVA, MAGNER PESSOA DA - FCF ; ROSALES, THIÉCLA KATIANE OSVALDT - FCF ; PEDROSA, LUCAS DE FREITAS - FCF
- Unidade: FCF
- DOI: 10.1016/j.foodhyd.2022.108011
- Subjects: NANOPARTÍCULAS; POLISSACARÍDEOS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Hydrocolloids
- ISSN: 0268-005X
- Volume/Número/Paginação/Ano: v. 134, p. 2-12 art. 108011, 2023
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
SILVA, Magner Pessoa da et al. Creation of a new proof-of-concept pectin/lysozyme nanocomplex as potential β-lactose delivery matrix: structure and thermal stability analyses. Food Hydrocolloids, v. 134, p. 2-12 art. 108011, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2022.108011. Acesso em: 27 dez. 2025. -
APA
Silva, M. P. da, Rosales, T. K. O., Pedrosa, L. de F., & Fabi, J. P. (2023). Creation of a new proof-of-concept pectin/lysozyme nanocomplex as potential β-lactose delivery matrix: structure and thermal stability analyses. Food Hydrocolloids, 134, 2-12 art. 108011. doi:10.1016/j.foodhyd.2022.108011 -
NLM
Silva MP da, Rosales TKO, Pedrosa L de F, Fabi JP. Creation of a new proof-of-concept pectin/lysozyme nanocomplex as potential β-lactose delivery matrix: structure and thermal stability analyses [Internet]. Food Hydrocolloids. 2023 ; 134 2-12 art. 108011.[citado 2025 dez. 27 ] Available from: https://doi.org/10.1016/j.foodhyd.2022.108011 -
Vancouver
Silva MP da, Rosales TKO, Pedrosa L de F, Fabi JP. Creation of a new proof-of-concept pectin/lysozyme nanocomplex as potential β-lactose delivery matrix: structure and thermal stability analyses [Internet]. Food Hydrocolloids. 2023 ; 134 2-12 art. 108011.[citado 2025 dez. 27 ] Available from: https://doi.org/10.1016/j.foodhyd.2022.108011 - Nanopartículas com antocianinas e seu processo de preparação
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Informações sobre o DOI: 10.1016/j.foodhyd.2022.108011 (Fonte: oaDOI API)
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