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Trabalho de evento-resumo
Hybrid emulsifier systems in styrene polymerization: role of lignin in latex structure and properties (2025)
Oliveira, Lucas Gabriel Sales de; Fernandes, Renan Henrique da Silva ; Petri, Denise Freitas Siqueira
Source: Resumos. Conference titles: Congresso Brasileiro de Polímeros. Unidade: IQ
Subjects: EMULSIFICANTES, POLIMERIZAÇÃO, LIGNINA
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ABNT
OLIVEIRA, Lucas Gabriel Sales de e FERNANDES, Renan Henrique da Silva e PETRI, Denise Freitas Siqueira. Hybrid emulsifier systems in styrene polymerization: role of lignin in latex structure and properties. 2025, Anais.. São Carlos: Associação Brasileira de Polímeros/ABPol, 2025. Disponível em: https://www.cbpol.com.br/Program-Book.pdf. Acesso em: 28 jan. 2026.
APA
Oliveira, L. G. S. de, Fernandes, R. H. da S., & Petri, D. F. S. (2025). Hybrid emulsifier systems in styrene polymerization: role of lignin in latex structure and properties. In Resumos. São Carlos: Associação Brasileira de Polímeros/ABPol. Recuperado de https://www.cbpol.com.br/Program-Book.pdf
NLM
Oliveira LGS de, Fernandes RH da S, Petri DFS. Hybrid emulsifier systems in styrene polymerization: role of lignin in latex structure and properties [Internet]. Resumos. 2025 ;[citado 2026 jan. 28 ] Available from: https://www.cbpol.com.br/Program-Book.pdf
Vancouver
Oliveira LGS de, Fernandes RH da S, Petri DFS. Hybrid emulsifier systems in styrene polymerization: role of lignin in latex structure and properties [Internet]. Resumos. 2025 ;[citado 2026 jan. 28 ] Available from: https://www.cbpol.com.br/Program-Book.pdf
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
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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: 28 jan. 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 jan. 28 ] 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 jan. 28 ] Available from: https://doi.org/10.1080/01932691.2025.2471427
Artigo de periodico
Starch-based Pickering emulsions for bioactive compound encapsulation: production, properties, and applications (2025)
Ramos, Giselle Vallim Corrêa ; Ramírez-López, Santiago; Pinho, Samantha Cristina de ; Ditchfield, Cynthia ; Moraes, Izabel Cristina Freitas
Source: Processes. Unidade: FZEA
Subjects: AMIDO, ALIMENTOS FUNCIONAIS, EMULSIFICANTES, ENCAPSULAMENTO ELETRÔNICO
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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: 28 jan. 2026.
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 2026 jan. 28 ] 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 2026 jan. 28 ] Available from: https://doi.org/10.3390/pr13020342
Artigo de periodico
Dual modification of cassava starch using physical treatments for production of pickering stabilizers (2024)
Ramos, Giselle Vallim Corrêa ; Rabelo, Marya Eduarda Azelico; Pinho, Samantha Cristina de ; Valencia, Germán Ayala; Sobral, Paulo José do Amaral ; Moraes, Izabel Cristina Freitas
Source: Foods. Unidade: FZEA
Subjects: MANDIOCA, AMIDO, NANOPARTÍCULAS, ULTRASSOM, ESTABILIZANTES, EMULSIFICANTES
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ABNT
RAMOS, Giselle Vallim Corrêa et al. Dual modification of cassava starch using physical treatments for production of pickering stabilizers. Foods, v. 13, n. 2, p. 1-17, 2024Tradução . . Disponível em: https://doi.org/10.3390/foods13020327. Acesso em: 28 jan. 2026.
APA
Ramos, G. V. C., Rabelo, M. E. A., Pinho, S. C. de, Valencia, G. A., Sobral, P. J. do A., & Moraes, I. C. F. (2024). Dual modification of cassava starch using physical treatments for production of pickering stabilizers. Foods, 13( 2), 1-17. doi:10.3390/foods13020327
NLM
Ramos GVC, Rabelo MEA, Pinho SC de, Valencia GA, Sobral PJ do A, Moraes ICF. Dual modification of cassava starch using physical treatments for production of pickering stabilizers [Internet]. Foods. 2024 ; 13( 2): 1-17.[citado 2026 jan. 28 ] Available from: https://doi.org/10.3390/foods13020327
Vancouver
Ramos GVC, Rabelo MEA, Pinho SC de, Valencia GA, Sobral PJ do A, Moraes ICF. Dual modification of cassava starch using physical treatments for production of pickering stabilizers [Internet]. Foods. 2024 ; 13( 2): 1-17.[citado 2026 jan. 28 ] Available from: https://doi.org/10.3390/foods13020327
Artigo de periodico
Delivering β-carotene from O/W emulsion-based systems: influence of phase ratio and carrier lipid composition (2023)
Gomes, Andresa ; Costa, Ana Letícia Rodrigues; Sobral, Paulo José do Amaral ; Cunha, Rosiane Lopes da
Source: Food Hydrocolloids for Health. Unidade: FZEA
Subjects: CAROTENOIDES, QUÍMICA COLOIDAL, EMULSIFICANTES
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ABNT
GOMES, Andresa et al. Delivering β-carotene from O/W emulsion-based systems: influence of phase ratio and carrier lipid composition. Food Hydrocolloids for Health, v. 3, p. 1-12, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.fhfh.2023.100125. Acesso em: 28 jan. 2026.
APA
Gomes, A., Costa, A. L. R., Sobral, P. J. do A., & Cunha, R. L. da. (2023). Delivering β-carotene from O/W emulsion-based systems: influence of phase ratio and carrier lipid composition. Food Hydrocolloids for Health, 3, 1-12. doi:10.1016/j.fhfh.2023.100125
NLM
Gomes A, Costa ALR, Sobral PJ do A, Cunha RL da. Delivering β-carotene from O/W emulsion-based systems: influence of phase ratio and carrier lipid composition [Internet]. Food Hydrocolloids for Health. 2023 ; 3 1-12.[citado 2026 jan. 28 ] Available from: https://doi.org/10.1016/j.fhfh.2023.100125
Vancouver
Gomes A, Costa ALR, Sobral PJ do A, Cunha RL da. Delivering β-carotene from O/W emulsion-based systems: influence of phase ratio and carrier lipid composition [Internet]. Food Hydrocolloids for Health. 2023 ; 3 1-12.[citado 2026 jan. 28 ] Available from: https://doi.org/10.1016/j.fhfh.2023.100125
Trabalho de evento-resumo
Effect of emulsifier type of emulsions (O/W) encapsulating crude red propolis on soy protein isolate-based active films properties (2023)
Reis, Camily Aparecida ; Gomes, Andresa ; Sobral, Paulo José do Amaral
Source: Caderno de Resumos. Conference titles: Simpósio de Pós-Graduação da Faculdade de Zootecnia e Engenharia de Alimentos. Unidade: FZEA
Subjects: BIOPOLÍMEROS, EMULSIFICANTES, PRÓPOLIS
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ABNT
REIS, Camily Aparecida e GOMES, Andresa e SOBRAL, Paulo José do Amaral. Effect of emulsifier type of emulsions (O/W) encapsulating crude red propolis on soy protein isolate-based active films properties. 2023, Anais.. Pirassununga: Faculdade de Zootecnia e Engenharia de Alimentos da Universidade de São Paulo, 2023. Disponível em: https://drive.google.com/file/d/1QWGMtQ82ffMeOJwVi0zP9gcG_s9A9E4z/view. Acesso em: 28 jan. 2026.
APA
Reis, C. A., Gomes, A., & Sobral, P. J. do A. (2023). Effect of emulsifier type of emulsions (O/W) encapsulating crude red propolis on soy protein isolate-based active films properties. In Caderno de Resumos. Pirassununga: Faculdade de Zootecnia e Engenharia de Alimentos da Universidade de São Paulo. Recuperado de https://drive.google.com/file/d/1QWGMtQ82ffMeOJwVi0zP9gcG_s9A9E4z/view
NLM
Reis CA, Gomes A, Sobral PJ do A. Effect of emulsifier type of emulsions (O/W) encapsulating crude red propolis on soy protein isolate-based active films properties [Internet]. Caderno de Resumos. 2023 ;[citado 2026 jan. 28 ] Available from: https://drive.google.com/file/d/1QWGMtQ82ffMeOJwVi0zP9gcG_s9A9E4z/view
Vancouver
Reis CA, Gomes A, Sobral PJ do A. Effect of emulsifier type of emulsions (O/W) encapsulating crude red propolis on soy protein isolate-based active films properties [Internet]. Caderno de Resumos. 2023 ;[citado 2026 jan. 28 ] Available from: https://drive.google.com/file/d/1QWGMtQ82ffMeOJwVi0zP9gcG_s9A9E4z/view
Parte de monografia/livro
Biosurfactants in Nanotechnology Recent Advances and Applications (2023)
Ingle, Avinash P ; Saxena, Sandeep; Moharil, Mangesh; Rai, Mahendra ; Silva, Silvio Silverio da
Source: Biosurfactants and Sustainability: From Biorefineries Production to Versatile Applications. Unidade: EEL
Subjects: BIOTECNOLOGIA, NANOTECNOLOGIA, EMULSIFICANTES
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ABNT
INGLE, Avinash P et al. Biosurfactants in Nanotechnology Recent Advances and Applications. Biosurfactants and Sustainability: From Biorefineries Production to Versatile Applications. Tradução . New Jersey: John Wiley & Sons, 2023. p. 173-194. Disponível em: https://doi.org/10.1002/9781119854395.ch9. Acesso em: 28 jan. 2026.
APA
Ingle, A. P., Saxena, S., Moharil, M., Rai, M., & Silva, S. S. da. (2023). Biosurfactants in Nanotechnology Recent Advances and Applications. In Biosurfactants and Sustainability: From Biorefineries Production to Versatile Applications (p. 173-194). New Jersey: John Wiley & Sons. doi:10.1002/9781119854395.ch9
NLM
Ingle AP, Saxena S, Moharil M, Rai M, Silva SS da. Biosurfactants in Nanotechnology Recent Advances and Applications [Internet]. In: Biosurfactants and Sustainability: From Biorefineries Production to Versatile Applications. New Jersey: John Wiley & Sons; 2023. p. 173-194.[citado 2026 jan. 28 ] Available from: https://doi.org/10.1002/9781119854395.ch9
Vancouver
Ingle AP, Saxena S, Moharil M, Rai M, Silva SS da. Biosurfactants in Nanotechnology Recent Advances and Applications [Internet]. In: Biosurfactants and Sustainability: From Biorefineries Production to Versatile Applications. New Jersey: John Wiley & Sons; 2023. p. 173-194.[citado 2026 jan. 28 ] Available from: https://doi.org/10.1002/9781119854395.ch9
Artigo de periodico
Cold-set NaCl-induced gels of soy protein isolate and locust bean gum: how the ageing process affect their microstructure and the stability of incorporated beta-carotene (2022)
Brito-Oliveira, Thais Carvalho; Cazado, Camila Pinheiro Silva; Cavini, Ana Clara Moreno; Santos, Lorena Maria Ferreira; Moraes, Izabel Cristina Freitas ; Pinho, Samantha Cristina de
Source: LTW - Food Science and Technology. Unidade: FZEA
Subjects: EMULSIFICANTES, MICROENCAPSULAÇÃO, SOJA, GOMAS E RESINAS, CAROTENOIDES, PROTEÍNAS
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ABNT
BRITO-OLIVEIRA, Thais Carvalho et al. Cold-set NaCl-induced gels of soy protein isolate and locust bean gum: how the ageing process affect their microstructure and the stability of incorporated beta-carotene. LTW - Food Science and Technology, v. 154, p. 1-8, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2021.112677. Acesso em: 28 jan. 2026.
APA
Brito-Oliveira, T. C., Cazado, C. P. S., Cavini, A. C. M., Santos, L. M. F., Moraes, I. C. F., & Pinho, S. C. de. (2022). Cold-set NaCl-induced gels of soy protein isolate and locust bean gum: how the ageing process affect their microstructure and the stability of incorporated beta-carotene. LTW - Food Science and Technology, 154, 1-8. doi:10.1016/j.lwt.2021.112677
NLM
Brito-Oliveira TC, Cazado CPS, Cavini ACM, Santos LMF, Moraes ICF, Pinho SC de. Cold-set NaCl-induced gels of soy protein isolate and locust bean gum: how the ageing process affect their microstructure and the stability of incorporated beta-carotene [Internet]. LTW - Food Science and Technology. 2022 ; 154 1-8.[citado 2026 jan. 28 ] Available from: https://doi.org/10.1016/j.lwt.2021.112677
Vancouver
Brito-Oliveira TC, Cazado CPS, Cavini ACM, Santos LMF, Moraes ICF, Pinho SC de. Cold-set NaCl-induced gels of soy protein isolate and locust bean gum: how the ageing process affect their microstructure and the stability of incorporated beta-carotene [Internet]. LTW - Food Science and Technology. 2022 ; 154 1-8.[citado 2026 jan. 28 ] Available from: https://doi.org/10.1016/j.lwt.2021.112677
Artigo de periodico
Emulsion-filled gels of soy protein isolate for vehiculation of vitamin D3: effect of protein solubility on their mechanical and rheological characteristics (2022)
Ferreira, Letícia Sanchez; Brito-Oliveira, Thais Carvalho; Pinho, Samantha Cristina de
Source: Food Bioscience. Unidade: FZEA
Subjects: EMULSIFICANTES, MICROENCAPSULAÇÃO, GOMAS E RESINAS, SOJA, VITAMINA D, PROTEÍNAS
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ABNT
FERREIRA, Letícia Sanchez e BRITO-OLIVEIRA, Thais Carvalho e PINHO, Samantha Cristina de. Emulsion-filled gels of soy protein isolate for vehiculation of vitamin D3: effect of protein solubility on their mechanical and rheological characteristics. Food Bioscience, v. 45, p. 1-13, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.fbio.2021.101455. Acesso em: 28 jan. 2026.
APA
Ferreira, L. S., Brito-Oliveira, T. C., & Pinho, S. C. de. (2022). Emulsion-filled gels of soy protein isolate for vehiculation of vitamin D3: effect of protein solubility on their mechanical and rheological characteristics. Food Bioscience, 45, 1-13. doi:10.1016/j.fbio.2021.101455
NLM
Ferreira LS, Brito-Oliveira TC, Pinho SC de. Emulsion-filled gels of soy protein isolate for vehiculation of vitamin D3: effect of protein solubility on their mechanical and rheological characteristics [Internet]. Food Bioscience. 2022 ; 45 1-13.[citado 2026 jan. 28 ] Available from: https://doi.org/10.1016/j.fbio.2021.101455
Vancouver
Ferreira LS, Brito-Oliveira TC, Pinho SC de. Emulsion-filled gels of soy protein isolate for vehiculation of vitamin D3: effect of protein solubility on their mechanical and rheological characteristics [Internet]. Food Bioscience. 2022 ; 45 1-13.[citado 2026 jan. 28 ] Available from: https://doi.org/10.1016/j.fbio.2021.101455
Dissertação (Mestrado)
Produção de surfactina por Bacillus subtilis ATCC 21332 utilizando a glicerina residual como substrato e avaliação de seu efeito antimicrobiano contra bactérias redutoras de sulfato (2022)
Oliveira, Taciana Freire de ; Léo, Patricia (Orientador)
Unidade: Interunidades em Biotecnologia
Subjects: BIOPROCESSOS, SURFACTANTES, MEDICAMENTO, EMULSIFICANTES, EMULSÕES (FORMAS FARMACÊUTICAS), REATORES BIOQUÍMICOS, AGENTES ANTIMICROBIANOS, CROMATOGRAFIA LÍQUIDA DE ALTA EFICIÊNCIA
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ABNT
OLIVEIRA, Taciana Freire de. Produção de surfactina por Bacillus subtilis ATCC 21332 utilizando a glicerina residual como substrato e avaliação de seu efeito antimicrobiano contra bactérias redutoras de sulfato. 2022. Dissertação (Mestrado) – Universidade de São Paulo, São Paulo, 2022. Disponível em: https://www.teses.usp.br/teses/disponiveis/87/87131/tde-21122023-140051/. Acesso em: 28 jan. 2026.
APA
Oliveira, T. F. de. (2022). Produção de surfactina por Bacillus subtilis ATCC 21332 utilizando a glicerina residual como substrato e avaliação de seu efeito antimicrobiano contra bactérias redutoras de sulfato (Dissertação (Mestrado). Universidade de São Paulo, São Paulo. Recuperado de https://www.teses.usp.br/teses/disponiveis/87/87131/tde-21122023-140051/
NLM
Oliveira TF de. Produção de surfactina por Bacillus subtilis ATCC 21332 utilizando a glicerina residual como substrato e avaliação de seu efeito antimicrobiano contra bactérias redutoras de sulfato [Internet]. 2022 ;[citado 2026 jan. 28 ] Available from: https://www.teses.usp.br/teses/disponiveis/87/87131/tde-21122023-140051/
Vancouver
Oliveira TF de. Produção de surfactina por Bacillus subtilis ATCC 21332 utilizando a glicerina residual como substrato e avaliação de seu efeito antimicrobiano contra bactérias redutoras de sulfato [Internet]. 2022 ;[citado 2026 jan. 28 ] Available from: https://www.teses.usp.br/teses/disponiveis/87/87131/tde-21122023-140051/
Trabalho de evento-resumo
Influência da concentração de emulsificante na produção de emulsões (O/A) carregadas de própolis vermelha bruta (2022)
Reis, Camily Aparecida ; Gomes, A.; Sobral, Paulo José do Amaral
Source: Caderno de Resumos. Conference titles: Simpósio de Pós-Graduação da Faculdade de Zootecnia e Engenharia de Alimentos. Unidade: FZEA
Subjects: PRÓPOLIS, ESTABILIDADE, EMULSIFICANTES
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ABNT
REIS, Camily Aparecida e GOMES, A. e SOBRAL, Paulo José do Amaral. Influência da concentração de emulsificante na produção de emulsões (O/A) carregadas de própolis vermelha bruta. 2022, Anais.. Pirassununga: Faculdade de Zootecnia e Engenharia de Alimentos da Universidade de São Paulo, 2022. Disponível em: http://www.fzea.usp.br/wp-content/uploads/2023/05/ISBN_978-65-87023-29-8_2022.pdf. Acesso em: 28 jan. 2026.
APA
Reis, C. A., Gomes, A., & Sobral, P. J. do A. (2022). Influência da concentração de emulsificante na produção de emulsões (O/A) carregadas de própolis vermelha bruta. In Caderno de Resumos. Pirassununga: Faculdade de Zootecnia e Engenharia de Alimentos da Universidade de São Paulo. Recuperado de http://www.fzea.usp.br/wp-content/uploads/2023/05/ISBN_978-65-87023-29-8_2022.pdf
NLM
Reis CA, Gomes A, Sobral PJ do A. Influência da concentração de emulsificante na produção de emulsões (O/A) carregadas de própolis vermelha bruta [Internet]. Caderno de Resumos. 2022 ;[citado 2026 jan. 28 ] Available from: http://www.fzea.usp.br/wp-content/uploads/2023/05/ISBN_978-65-87023-29-8_2022.pdf
Vancouver
Reis CA, Gomes A, Sobral PJ do A. Influência da concentração de emulsificante na produção de emulsões (O/A) carregadas de própolis vermelha bruta [Internet]. Caderno de Resumos. 2022 ;[citado 2026 jan. 28 ] Available from: http://www.fzea.usp.br/wp-content/uploads/2023/05/ISBN_978-65-87023-29-8_2022.pdf
Artigo de periodico
Modeling creep/recovery behavior of cold-set gels using different approaches (2022)
Brito-Oliveira, Thais Carvalho; Moraes, Izabel Cristina Freitas ; Pinho, Samantha Cristina de ; Campanella, Osvaldo H.
Source: Food Hydrocolloids. Unidade: FZEA
Subjects: SOJA, HAMBÚRGUER, REOLOGIA, PROTEÍNAS, EMULSIFICANTES
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ABNT
BRITO-OLIVEIRA, Thais Carvalho et al. Modeling creep/recovery behavior of cold-set gels using different approaches. Food Hydrocolloids, v. 123, p. 1-7, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2021.107183. Acesso em: 28 jan. 2026.
APA
Brito-Oliveira, T. C., Moraes, I. C. F., Pinho, S. C. de, & Campanella, O. H. (2022). Modeling creep/recovery behavior of cold-set gels using different approaches. Food Hydrocolloids, 123, 1-7. doi:10.1016/j.foodhyd.2021.107183
NLM
Brito-Oliveira TC, Moraes ICF, Pinho SC de, Campanella OH. Modeling creep/recovery behavior of cold-set gels using different approaches [Internet]. Food Hydrocolloids. 2022 ; 123 1-7.[citado 2026 jan. 28 ] Available from: https://doi.org/10.1016/j.foodhyd.2021.107183
Vancouver
Brito-Oliveira TC, Moraes ICF, Pinho SC de, Campanella OH. Modeling creep/recovery behavior of cold-set gels using different approaches [Internet]. Food Hydrocolloids. 2022 ; 123 1-7.[citado 2026 jan. 28 ] Available from: https://doi.org/10.1016/j.foodhyd.2021.107183
Artigo de periodico
Characterization of Lactiplantibacillus plantarum Tw226 strain and its use for the production of a new membrane-bound biosurfactant (2022)
Lara, Virginia M ; Mendonça, Carlos Miguel Nóbrega ; Silva, Francisco V. S; Marguet, Emilio R; Vallejo, Marisol ; Converti, Attilio ; Varanif, Alessandro M; Gliemmoa, María F; Campos, Carmen A; Oliveira, Ricardo Pinheiro de Souza
Source: Journal of Molecular Liquids. Unidade: FCF
Subjects: EMULSIFICANTES, BACTÉRIAS, ÁCIDO LÁCTICO
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ABNT
LARA, Virginia M et al. Characterization of Lactiplantibacillus plantarum Tw226 strain and its use for the production of a new membrane-bound biosurfactant. Journal of Molecular Liquids, v. 363, p. 1-10 art. 119889, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.molliq.2022.119889. Acesso em: 28 jan. 2026.
APA
Lara, V. M., Mendonça, C. M. N., Silva, F. V. S., Marguet, E. R., Vallejo, M., Converti, A., et al. (2022). Characterization of Lactiplantibacillus plantarum Tw226 strain and its use for the production of a new membrane-bound biosurfactant. Journal of Molecular Liquids, 363, 1-10 art. 119889. doi:10.1016/j.molliq.2022.119889
NLM
Lara VM, Mendonça CMN, Silva FVS, Marguet ER, Vallejo M, Converti A, Varanif AM, Gliemmoa MF, Campos CA, Oliveira RP de S. Characterization of Lactiplantibacillus plantarum Tw226 strain and its use for the production of a new membrane-bound biosurfactant [Internet]. Journal of Molecular Liquids. 2022 ; 363 1-10 art. 119889.[citado 2026 jan. 28 ] Available from: https://doi.org/10.1016/j.molliq.2022.119889
Vancouver
Lara VM, Mendonça CMN, Silva FVS, Marguet ER, Vallejo M, Converti A, Varanif AM, Gliemmoa MF, Campos CA, Oliveira RP de S. Characterization of Lactiplantibacillus plantarum Tw226 strain and its use for the production of a new membrane-bound biosurfactant [Internet]. Journal of Molecular Liquids. 2022 ; 363 1-10 art. 119889.[citado 2026 jan. 28 ] Available from: https://doi.org/10.1016/j.molliq.2022.119889
Artigo de periodico
Potato protein: current review of structure, technological properties, and potential application on spray drying microencapsulation (2022)
Galves, Cassia; Galli, Giovanni ; Kurozawa, Louise Emy
Source: Critical Reviews in Food Science and Nutrition. Unidade: ESALQ
Subjects: ANTIOXIDANTES, BATATA, EMULSIFICANTES, MICROENCAPSULAÇÃO, PROTEÍNAS DE PLANTAS, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GALVES, Cassia e GALLI, Giovanni e KUROZAWA, Louise Emy. Potato protein: current review of structure, technological properties, and potential application on spray drying microencapsulation. Critical Reviews in Food Science and Nutrition, p. 1-17, 2022Tradução . . Disponível em: https://doi.org/10.1080/10408398.2022.2036093. Acesso em: 28 jan. 2026.
APA
Galves, C., Galli, G., & Kurozawa, L. E. (2022). Potato protein: current review of structure, technological properties, and potential application on spray drying microencapsulation. Critical Reviews in Food Science and Nutrition, 1-17. doi:10.1080/10408398.2022.2036093
NLM
Galves C, Galli G, Kurozawa LE. Potato protein: current review of structure, technological properties, and potential application on spray drying microencapsulation [Internet]. Critical Reviews in Food Science and Nutrition. 2022 ; 1-17.[citado 2026 jan. 28 ] Available from: https://doi.org/10.1080/10408398.2022.2036093
Vancouver
Galves C, Galli G, Kurozawa LE. Potato protein: current review of structure, technological properties, and potential application on spray drying microencapsulation [Internet]. Critical Reviews in Food Science and Nutrition. 2022 ; 1-17.[citado 2026 jan. 28 ] Available from: https://doi.org/10.1080/10408398.2022.2036093
Artigo de periodico
Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin (2021)
Galves, Cassia; Galli, Giovanni ; Miranda, Cristiane Grella; Kurozawa, Louise Emy
Source: Innovative Food Science and Emerging Technologies. Unidade: ESALQ
Subjects: BATATA, HIDRÓLISE, PROTEÍNAS DE PLANTAS, EMULSIFICANTES, MALTODEXTRINA, SECAGEM DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GALVES, Cassia et al. Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin. Innovative Food Science and Emerging Technologies, v. 70, p. 1-12, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2021.102696. Acesso em: 28 jan. 2026.
APA
Galves, C., Galli, G., Miranda, C. G., & Kurozawa, L. E. (2021). Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin. Innovative Food Science and Emerging Technologies, 70, 1-12. doi:10.1016/j.ifset.2021.102696
NLM
Galves C, Galli G, Miranda CG, Kurozawa LE. Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin [Internet]. Innovative Food Science and Emerging Technologies. 2021 ; 70 1-12.[citado 2026 jan. 28 ] Available from: https://doi.org/10.1016/j.ifset.2021.102696
Vancouver
Galves C, Galli G, Miranda CG, Kurozawa LE. Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin [Internet]. Innovative Food Science and Emerging Technologies. 2021 ; 70 1-12.[citado 2026 jan. 28 ] Available from: https://doi.org/10.1016/j.ifset.2021.102696
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: 28 jan. 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 jan. 28 ] 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 jan. 28 ] Available from: https://doi.org/10.1016/j.fbio.2021.101335
Artigo de periodico
Advances in biopolymeric active films incorporated with emulsified lipophilic compounds: a review (2021)
Dammak, Ilyes ; Luciano, Carla Giovana; Pérez Córdoba, Luis Jaime; Monteiro, Maria Lúcia; Conte-Junior, Carlos Adam ; Sobral, Paulo José do Amaral
Source: RSC Advances. Unidade: FZEA
Subjects: BIOPOLÍMEROS, FILMES COMESTÍVEIS, EMBALAGENS DE ALIMENTOS, ADITIVOS ALIMENTARES, EMULSIFICANTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DAMMAK, Ilyes et al. Advances in biopolymeric active films incorporated with emulsified lipophilic compounds: a review. RSC Advances, v. 11, n. 45, p. 28148-28168, 2021Tradução . . Disponível em: https://doi.org/10.1039/D1RA04888K. Acesso em: 28 jan. 2026.
APA
Dammak, I., Luciano, C. G., Pérez Córdoba, L. J., Monteiro, M. L., Conte-Junior, C. A., & Sobral, P. J. do A. (2021). Advances in biopolymeric active films incorporated with emulsified lipophilic compounds: a review. RSC Advances, 11( 45), 28148-28168. doi:10.1039/D1RA04888K
NLM
Dammak I, Luciano CG, Pérez Córdoba LJ, Monteiro ML, Conte-Junior CA, Sobral PJ do A. Advances in biopolymeric active films incorporated with emulsified lipophilic compounds: a review [Internet]. RSC Advances. 2021 ; 11( 45): 28148-28168.[citado 2026 jan. 28 ] Available from: https://doi.org/10.1039/D1RA04888K
Vancouver
Dammak I, Luciano CG, Pérez Córdoba LJ, Monteiro ML, Conte-Junior CA, Sobral PJ do A. Advances in biopolymeric active films incorporated with emulsified lipophilic compounds: a review [Internet]. RSC Advances. 2021 ; 11( 45): 28148-28168.[citado 2026 jan. 28 ] Available from: https://doi.org/10.1039/D1RA04888K
Artigo de periodico
Technological and sensory feasibility of enrichment of low-sugar mango jams with curcumin encapsulated in lipid microparticles (2021)
Martins, Matheus Pontes; Andrade, Ivana Morais Geremias de; Ferreira, Leticia dos Santos; Oliveira, Thais Carvalho Brito; Pinho, Samantha Cristina de
Source: Food Science and Technology. Unidade: FZEA
Subjects: MANGA, GELEIAS, EMULSIFICANTES, MICROENCAPSULAÇÃO, LIPÍDEOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MARTINS, Matheus Pontes et al. Technological and sensory feasibility of enrichment of low-sugar mango jams with curcumin encapsulated in lipid microparticles. Food Science and Technology, v. 41, n. 1, p. 74-81, 2021Tradução . . Disponível em: https://doi.org/10.1590/fst.33519. Acesso em: 28 jan. 2026.
APA
Martins, M. P., Andrade, I. M. G. de, Ferreira, L. dos S., Oliveira, T. C. B., & Pinho, S. C. de. (2021). Technological and sensory feasibility of enrichment of low-sugar mango jams with curcumin encapsulated in lipid microparticles. Food Science and Technology, 41( 1), 74-81. doi:10.1590/fst.33519
NLM
Martins MP, Andrade IMG de, Ferreira L dos S, Oliveira TCB, Pinho SC de. Technological and sensory feasibility of enrichment of low-sugar mango jams with curcumin encapsulated in lipid microparticles [Internet]. Food Science and Technology. 2021 ; 41( 1): 74-81.[citado 2026 jan. 28 ] Available from: https://doi.org/10.1590/fst.33519
Vancouver
Martins MP, Andrade IMG de, Ferreira L dos S, Oliveira TCB, Pinho SC de. Technological and sensory feasibility of enrichment of low-sugar mango jams with curcumin encapsulated in lipid microparticles [Internet]. Food Science and Technology. 2021 ; 41( 1): 74-81.[citado 2026 jan. 28 ] Available from: https://doi.org/10.1590/fst.33519
Artigo de periodico
Supplementation of lysolecithin in milk replacer for Holstein dairy calves: Effects on growth performance, health, and metabolites (2021)
Reis, Maria Eduarda ; Toledo, Ariany Faria de ; Silva, Ana Paula da ; Poczynek, Milaine ; Fioruci, Enzo Angeli ; Cantor, Melissa C ; Greco, L; Bittar, Carla Maris Machado
Source: Journal of Dairy Science. Unidade: ESALQ
Subjects: BEZERROS, CRESCIMENTO ANIMAL, DIARREIA, DIETA ANIMAL, EMULSIFICANTES, GADO HOLANDÊS, METABÓLITOS, SUPLEMENTAÇÃO ALIMENTAR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
REIS, Maria Eduarda et al. Supplementation of lysolecithin in milk replacer for Holstein dairy calves: Effects on growth performance, health, and metabolites. Journal of Dairy Science, v. 104 n. 4, p. 1-10, 2021Tradução . . Disponível em: https://doi.org/10.3168/jds.2020-19406. Acesso em: 28 jan. 2026.
APA
Reis, M. E., Toledo, A. F. de, Silva, A. P. da, Poczynek, M., Fioruci, E. A., Cantor, M. C., et al. (2021). Supplementation of lysolecithin in milk replacer for Holstein dairy calves: Effects on growth performance, health, and metabolites. Journal of Dairy Science, 104 n. 4, 1-10. doi:10.3168/jds.2020-19406
NLM
Reis ME, Toledo AF de, Silva AP da, Poczynek M, Fioruci EA, Cantor MC, Greco L, Bittar CMM. Supplementation of lysolecithin in milk replacer for Holstein dairy calves: Effects on growth performance, health, and metabolites [Internet]. Journal of Dairy Science. 2021 ; 104 n. 4 1-10.[citado 2026 jan. 28 ] Available from: https://doi.org/10.3168/jds.2020-19406
Vancouver
Reis ME, Toledo AF de, Silva AP da, Poczynek M, Fioruci EA, Cantor MC, Greco L, Bittar CMM. Supplementation of lysolecithin in milk replacer for Holstein dairy calves: Effects on growth performance, health, and metabolites [Internet]. Journal of Dairy Science. 2021 ; 104 n. 4 1-10.[citado 2026 jan. 28 ] Available from: https://doi.org/10.3168/jds.2020-19406
Artigo de periodico
Thermal, structural and functional properties of rice bran defatted with alcoholic solvents (2020)
Capellini, Maria Carolina ; Novais, Juliana Souza; Monteiro, Rafaella Fernandes; Veiga, Bruno Q; Osiro, Denise; Rodrigues, Christianne Elisabete da Costa
Source: Journal of Cereal Science. Unidade: FZEA
Subjects: ARROZ, ÓLEOS VEGETAIS, ETANOL, SEPARAÇÃO SÓLIDO-LÍQUIDO, EMULSIFICANTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CAPELLINI, Maria Carolina et al. Thermal, structural and functional properties of rice bran defatted with alcoholic solvents. Journal of Cereal Science, v. 95, p. 1-9, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.jcs.2020.103067. Acesso em: 28 jan. 2026.
APA
Capellini, M. C., Novais, J. S., Monteiro, R. F., Veiga, B. Q., Osiro, D., & Rodrigues, C. E. da C. (2020). Thermal, structural and functional properties of rice bran defatted with alcoholic solvents. Journal of Cereal Science, 95, 1-9. doi:10.1016/j.jcs.2020.103067
NLM
Capellini MC, Novais JS, Monteiro RF, Veiga BQ, Osiro D, Rodrigues CE da C. Thermal, structural and functional properties of rice bran defatted with alcoholic solvents [Internet]. Journal of Cereal Science. 2020 ; 95 1-9.[citado 2026 jan. 28 ] Available from: https://doi.org/10.1016/j.jcs.2020.103067
Vancouver
Capellini MC, Novais JS, Monteiro RF, Veiga BQ, Osiro D, Rodrigues CE da C. Thermal, structural and functional properties of rice bran defatted with alcoholic solvents [Internet]. Journal of Cereal Science. 2020 ; 95 1-9.[citado 2026 jan. 28 ] Available from: https://doi.org/10.1016/j.jcs.2020.103067

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