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Parte de monografia/livro
Complex coacervation for encapsulation of bioactive compounds, nutrients, and probiotics (2025)
Silva-Padilha, Marluci Palazzolli da ; Comunian, Talita Aline ; Favaro-Trindade, Carmen Silvia
Source: Bioactives encapsulation : food applications. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, QUÍMICA COLOIDAL, RESÍDUOS AGRÍCOLAS, RESTOS DE ALIMENTOS, PROBIÓTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVA-PADILHA, Marluci Palazzolli da e COMUNIAN, Talita Aline e FAVARO-TRINDADE, Carmen Silvia. Complex coacervation for encapsulation of bioactive compounds, nutrients, and probiotics. Bioactives encapsulation : food applications. Tradução . New York: Humana Press - Springer, 2025. . Disponível em: https://doi.org/10.1007/978-1-0716-4538-3_1. Acesso em: 24 mar. 2026.
APA
Silva-Padilha, M. P. da, Comunian, T. A., & Favaro-Trindade, C. S. (2025). Complex coacervation for encapsulation of bioactive compounds, nutrients, and probiotics. In Bioactives encapsulation : food applications. New York: Humana Press - Springer. doi:10.1007/978-1-0716-4538-3_1
NLM
Silva-Padilha MP da, Comunian TA, Favaro-Trindade CS. Complex coacervation for encapsulation of bioactive compounds, nutrients, and probiotics [Internet]. In: Bioactives encapsulation : food applications. New York: Humana Press - Springer; 2025. [citado 2026 mar. 24 ] Available from: https://doi.org/10.1007/978-1-0716-4538-3_1
Vancouver
Silva-Padilha MP da, Comunian TA, Favaro-Trindade CS. Complex coacervation for encapsulation of bioactive compounds, nutrients, and probiotics [Internet]. In: Bioactives encapsulation : food applications. New York: Humana Press - Springer; 2025. [citado 2026 mar. 24 ] Available from: https://doi.org/10.1007/978-1-0716-4538-3_1
Artigo de periodico
Nanoliposomes coencapsulating curcumin and vitamin D3 produced by hydration of proliposomes: Effects of the phospholipid composition in the physicochemical characteristics of vesicles and after incorporation in yoghurts (2021)
Chaves, Matheus Andrade; Franckin, Vinicius; Sinigaglia-Coimbra, Rita; Pinho, Samantha Cristina de
Source: International Journal of Dairy Technology. Unidade: FZEA
Subjects: LATICÍNIOS, REOLOGIA, MICROENCAPSULAÇÃO, LATICÍNIOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CHAVES, Matheus Andrade et al. Nanoliposomes coencapsulating curcumin and vitamin D3 produced by hydration of proliposomes: Effects of the phospholipid composition in the physicochemical characteristics of vesicles and after incorporation in yoghurts. International Journal of Dairy Technology, v. 74, n. 1, p. 107-117, 2021Tradução . . Disponível em: https://doi.org/10.1111/1471-0307.12729. Acesso em: 24 mar. 2026.
APA
Chaves, M. A., Franckin, V., Sinigaglia-Coimbra, R., & Pinho, S. C. de. (2021). Nanoliposomes coencapsulating curcumin and vitamin D3 produced by hydration of proliposomes: Effects of the phospholipid composition in the physicochemical characteristics of vesicles and after incorporation in yoghurts. International Journal of Dairy Technology, 74( 1), 107-117. doi:10.1111/1471-0307.12729
NLM
Chaves MA, Franckin V, Sinigaglia-Coimbra R, Pinho SC de. Nanoliposomes coencapsulating curcumin and vitamin D3 produced by hydration of proliposomes: Effects of the phospholipid composition in the physicochemical characteristics of vesicles and after incorporation in yoghurts [Internet]. International Journal of Dairy Technology. 2021 ; 74( 1): 107-117.[citado 2026 mar. 24 ] Available from: https://doi.org/10.1111/1471-0307.12729
Vancouver
Chaves MA, Franckin V, Sinigaglia-Coimbra R, Pinho SC de. Nanoliposomes coencapsulating curcumin and vitamin D3 produced by hydration of proliposomes: Effects of the phospholipid composition in the physicochemical characteristics of vesicles and after incorporation in yoghurts [Internet]. International Journal of Dairy Technology. 2021 ; 74( 1): 107-117.[citado 2026 mar. 24 ] Available from: https://doi.org/10.1111/1471-0307.12729
Artigo de periodico
Wet agglomeration by high shear of binary mixtures of curcumin-loaded lyophilized liposomes and cornstarch: powder characterization and incorporation in cakes (2018)
Ferreira, Leticia dos Santos; Chaves, Matheus Andrade; Dacanal, Gustavo César ; Pinho, Samantha Cristina de
Source: Food Bioscience. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, PIGMENTOS, LIPOSSOMOS, ENGENHARIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FERREIRA, Leticia dos Santos et al. Wet agglomeration by high shear of binary mixtures of curcumin-loaded lyophilized liposomes and cornstarch: powder characterization and incorporation in cakes. Food Bioscience, v. 25, p. 74-82, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.fbio.2018.08.003. Acesso em: 24 mar. 2026.
APA
Ferreira, L. dos S., Chaves, M. A., Dacanal, G. C., & Pinho, S. C. de. (2018). Wet agglomeration by high shear of binary mixtures of curcumin-loaded lyophilized liposomes and cornstarch: powder characterization and incorporation in cakes. Food Bioscience, 25, 74-82. doi:10.1016/j.fbio.2018.08.003
NLM
Ferreira L dos S, Chaves MA, Dacanal GC, Pinho SC de. Wet agglomeration by high shear of binary mixtures of curcumin-loaded lyophilized liposomes and cornstarch: powder characterization and incorporation in cakes [Internet]. Food Bioscience. 2018 ; 25 74-82.[citado 2026 mar. 24 ] Available from: https://doi.org/10.1016/j.fbio.2018.08.003
Vancouver
Ferreira L dos S, Chaves MA, Dacanal GC, Pinho SC de. Wet agglomeration by high shear of binary mixtures of curcumin-loaded lyophilized liposomes and cornstarch: powder characterization and incorporation in cakes [Internet]. Food Bioscience. 2018 ; 25 74-82.[citado 2026 mar. 24 ] Available from: https://doi.org/10.1016/j.fbio.2018.08.003

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