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Filtros : "Microencapsulation" Limpar

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  • 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

    Acesso à fonteDOIHow to cite
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    • 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: 03 jan. 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 jan. 03 ] 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 jan. 03 ] 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

    Acesso à fonteDOIHow to cite
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    • 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: 03 jan. 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 jan. 03 ] 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 jan. 03 ] Available from: https://doi.org/10.1016/j.fbio.2018.08.003
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