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Artigo de periodico
Coencapsulation of β-carotene and (−)-α-bisabolol into O/W nanoemulsions using natural emulsifiers: phospholipids and proteins (2025)
Dammak, Ilyes ; Cherif, Slim; Sobral, Paulo José do Amaral
Source: Journal of Dispersion Science and Technology. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, FOSFOLIPÍDEOS, PROTEÍNAS, EMULSIFICANTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DAMMAK, Ilyes e CHERIF, Slim e SOBRAL, Paulo José do Amaral. Coencapsulation of β-carotene and (−)-α-bisabolol into O/W nanoemulsions using natural emulsifiers: phospholipids and proteins. Journal of Dispersion Science and Technology, p. 1-15, 2025Tradução . . Disponível em: https://doi.org/10.1080/01932691.2025.2471427. Acesso em: 17 fev. 2026.
APA
Dammak, I., Cherif, S., & Sobral, P. J. do A. (2025). Coencapsulation of β-carotene and (−)-α-bisabolol into O/W nanoemulsions using natural emulsifiers: phospholipids and proteins. Journal of Dispersion Science and Technology, 1-15. doi:10.1080/01932691.2025.2471427
NLM
Dammak I, Cherif S, Sobral PJ do A. Coencapsulation of β-carotene and (−)-α-bisabolol into O/W nanoemulsions using natural emulsifiers: phospholipids and proteins [Internet]. Journal of Dispersion Science and Technology. 2025 ; 1-15.[citado 2026 fev. 17 ] Available from: https://doi.org/10.1080/01932691.2025.2471427
Vancouver
Dammak I, Cherif S, Sobral PJ do A. Coencapsulation of β-carotene and (−)-α-bisabolol into O/W nanoemulsions using natural emulsifiers: phospholipids and proteins [Internet]. Journal of Dispersion Science and Technology. 2025 ; 1-15.[citado 2026 fev. 17 ] Available from: https://doi.org/10.1080/01932691.2025.2471427
Artigo de periodico
Curcumin nanoemulsions stabilized with natural plant-based emulsifiers (2021)
Dammak, Ilyes ; Sobral, Paulo José do Amaral
Source: Food Bioscience. Unidade: FZEA
Subjects: EMULSIFICANTES, PECTINA, ACÁCIA, MICROENCAPSULAÇÃO, EMBALAGENS DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DAMMAK, Ilyes e SOBRAL, Paulo José do Amaral. Curcumin nanoemulsions stabilized with natural plant-based emulsifiers. Food Bioscience, v. 43, p. 1-9, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.fbio.2021.101335. Acesso em: 17 fev. 2026.
APA
Dammak, I., & Sobral, P. J. do A. (2021). Curcumin nanoemulsions stabilized with natural plant-based emulsifiers. Food Bioscience, 43, 1-9. doi:10.1016/j.fbio.2021.101335
NLM
Dammak I, Sobral PJ do A. Curcumin nanoemulsions stabilized with natural plant-based emulsifiers [Internet]. Food Bioscience. 2021 ; 43 1-9.[citado 2026 fev. 17 ] Available from: https://doi.org/10.1016/j.fbio.2021.101335
Vancouver
Dammak I, Sobral PJ do A. Curcumin nanoemulsions stabilized with natural plant-based emulsifiers [Internet]. Food Bioscience. 2021 ; 43 1-9.[citado 2026 fev. 17 ] Available from: https://doi.org/10.1016/j.fbio.2021.101335
Artigo de periodico
Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions (2018)
Dammak, Ilyes; Sobral, Paulo José do Amaral
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: BIOPOLÍMEROS, MICROENCAPSULAÇÃO, EMULSÕES (FORMAS FARMACÊUTICAS)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DAMMAK, Ilyes e SOBRAL, Paulo José do Amaral. Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions. Journal of Food Engineering, v. No 2018, p. 33-43, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2018.05.004. Acesso em: 17 fev. 2026.
APA
Dammak, I., & Sobral, P. J. do A. (2018). Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions. Journal of Food Engineering, No 2018, 33-43. doi:10.1016/j.jfoodeng.2018.05.004
NLM
Dammak I, Sobral PJ do A. Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions [Internet]. Journal of Food Engineering. 2018 ; No 2018 33-43.[citado 2026 fev. 17 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.05.004
Vancouver
Dammak I, Sobral PJ do A. Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions [Internet]. Journal of Food Engineering. 2018 ; No 2018 33-43.[citado 2026 fev. 17 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.05.004

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