Starch-based Pickering emulsions for bioactive compound encapsulation: production, properties, and applications (2025)
- Authors:
- USP affiliated authors: PINHO, SAMANTHA CRISTINA DE - FZEA ; DITCHFIELD, CYNTHIA - FZEA ; MORAES, IZABEL CRISTINA FREITAS - FZEA ; RAMOS, GISELLE VALLIM CORRÊA - FZEA
- Unidade: FZEA
- DOI: 10.3390/pr13020342
- Subjects: AMIDO; ALIMENTOS FUNCIONAIS; EMULSIFICANTES; ENCAPSULAMENTO ELETRÔNICO
- 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
-
ABNT
RAMOS, Giselle Vallim Corrêa et al. Starch-based Pickering emulsions for bioactive compound encapsulation: production, properties, and applications. Processes, v. 13, n. 2, p. 1-35, 2025Tradução . . Disponível em: https://doi.org/10.3390/pr13020342. Acesso em: 27 dez. 2025. -
APA
Ramos, G. V. C., Ramírez-López, S., Pinho, S. C. de, Ditchfield, C., & Moraes, I. C. F. (2025). Starch-based Pickering emulsions for bioactive compound encapsulation: production, properties, and applications. Processes, 13( 2), 1-35. doi:10.3390/pr13020342 -
NLM
Ramos GVC, Ramírez-López S, Pinho SC de, Ditchfield C, Moraes ICF. Starch-based Pickering emulsions for bioactive compound encapsulation: production, properties, and applications [Internet]. Processes. 2025 ; 13( 2): 1-35.[citado 2025 dez. 27 ] Available from: https://doi.org/10.3390/pr13020342 -
Vancouver
Ramos GVC, Ramírez-López S, Pinho SC de, Ditchfield C, Moraes ICF. Starch-based Pickering emulsions for bioactive compound encapsulation: production, properties, and applications [Internet]. Processes. 2025 ; 13( 2): 1-35.[citado 2025 dez. 27 ] Available from: https://doi.org/10.3390/pr13020342 - Rheological characterization of ozone-treated quinoa starch
- Impact of ozone on the rheological and morphological properties of quinoa starch
- Caracterização reológica de micropartículas lipídicas sólidas de triestearina produzidas para encapsulação de beta-caroteno
- Curcumin-loaded nanoemulsions produced by the emulsion inversion point (EIP) method: an evaluation of process parameters and physico-chemical stability
- Rheological and mechanical characterization of curcumin-loaded emulsion-filled gels produced with whey protein isolate and xanthan gum
- Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method
- Cold-set gelation of commercial soy protein isolate: effects of the incorporation of locust bean gum and solid lipid microparticles on the properties of gels
- Rheology of emulsion-filled gels applied to the development of food materials
- Verificação do grau de resistência e da capacidade prebiótica de amidos modificados
- Efeito da adição de cacau na atividade antioxidante e nas propriedades mecânicas de filmes de fécula de araruta
Informações sobre o DOI: 10.3390/pr13020342 (Fonte: oaDOI API)
Download do texto completo
| Tipo | Nome | Link | |
|---|---|---|---|
| SYSNO_003269939.pdf | Direct link |
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
