Films based on biopolymers incorporated with active compounds encapsulated in emulsions: properties and potential applications: a review (2023)
- Authors:
- USP affiliated authors: SOBRAL, PAULO JOSE DO AMARAL - FZEA ; REIS, CAMILY APARECIDA - FZEA
- Unidade: FZEA
- DOI: 10.3390/foods12193602
- Subjects: FILMES COMESTÍVEIS; POLISSACARÍDEOS; PROTEÍNAS; BIOPOLÍMEROS; MICROENCAPSULAÇÃO
- Keywords: active films; proteins; polysaccharides; lipophilic compounds
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Este periódico é de acesso aberto
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: gold
- Licença: cc-by
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ABNT
REIS, Camily Aparecida e GOMES, Andresa e SOBRAL, Paulo José do Amaral. Films based on biopolymers incorporated with active compounds encapsulated in emulsions: properties and potential applications: a review. Foods, v. 12, p. 1-23, 2023Tradução . . Disponível em: https://doi.org/10.3390/foods12193602. Acesso em: 02 dez. 2025. -
APA
Reis, C. A., Gomes, A., & Sobral, P. J. do A. (2023). Films based on biopolymers incorporated with active compounds encapsulated in emulsions: properties and potential applications: a review. Foods, 12, 1-23. doi:10.3390/foods12193602 -
NLM
Reis CA, Gomes A, Sobral PJ do A. Films based on biopolymers incorporated with active compounds encapsulated in emulsions: properties and potential applications: a review [Internet]. Foods. 2023 ; 12 1-23.[citado 2025 dez. 02 ] Available from: https://doi.org/10.3390/foods12193602 -
Vancouver
Reis CA, Gomes A, Sobral PJ do A. Films based on biopolymers incorporated with active compounds encapsulated in emulsions: properties and potential applications: a review [Internet]. Foods. 2023 ; 12 1-23.[citado 2025 dez. 02 ] Available from: https://doi.org/10.3390/foods12193602 - Influência da concentração de emulsificante na produção de emulsões (O/A) carregadas de própolis vermelha bruta
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- Desenvolvimento de filmes ativos incorporados com própolis vermelha bruta encapsulada em emulsões
- Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour
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- 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
Informações sobre o DOI: 10.3390/foods12193602 (Fonte: oaDOI API)
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