Designing pickering emulsions stabilized by modified cassava starch nanoparticles: effect of curcumin encapsulation (2024)
- Authors:
- USP affiliated authors: PINHO, SAMANTHA CRISTINA DE - FZEA ; DACANAL, GUSTAVO CESAR - FZEA ; SOBRAL, PAULO JOSE DO AMARAL - FZEA ; MORAES, IZABEL CRISTINA FREITAS - FZEA ; RAMOS, GISELLE VALLIM CORRÊA - FZEA
- Unidade: FZEA
- DOI: 10.3390/pr12071348
- Subjects: REOLOGIA; AMIDO; MICROENCAPSULAÇÃO; TENSÃO INTERFACIAL
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
RAMOS, Giselle Vallim Corrêa et al. Designing pickering emulsions stabilized by modified cassava starch nanoparticles: effect of curcumin encapsulation. Processes, v. 12, p. 1-19, 2024Tradução . . Disponível em: https://doi.org/10.3390/pr12071348. Acesso em: 12 fev. 2026. -
APA
Ramos, G. V. C., Pinho, S. C. de, Gomes, A., Dacanal, G. C., Sobral, P. J. do A., & Moraes, I. C. F. (2024). Designing pickering emulsions stabilized by modified cassava starch nanoparticles: effect of curcumin encapsulation. Processes, 12, 1-19. doi:10.3390/pr12071348 -
NLM
Ramos GVC, Pinho SC de, Gomes A, Dacanal GC, Sobral PJ do A, Moraes ICF. Designing pickering emulsions stabilized by modified cassava starch nanoparticles: effect of curcumin encapsulation [Internet]. Processes. 2024 ; 12 1-19.[citado 2026 fev. 12 ] Available from: https://doi.org/10.3390/pr12071348 -
Vancouver
Ramos GVC, Pinho SC de, Gomes A, Dacanal GC, Sobral PJ do A, Moraes ICF. Designing pickering emulsions stabilized by modified cassava starch nanoparticles: effect of curcumin encapsulation [Internet]. Processes. 2024 ; 12 1-19.[citado 2026 fev. 12 ] Available from: https://doi.org/10.3390/pr12071348 - Dual modification of cassava starch using physical treatments for production of pickering stabilizers
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Informações sobre o DOI: 10.3390/pr12071348 (Fonte: oaDOI API)
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