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Artigo de periodico
Investigation of TPP-Chitosomes particles structure and stability as encapsulating agent of cholecalciferol (2019)
Iida, Aline Sayuri Lima; Luz, Karina Novais; Barros-Alexandrino, Taís Teo de; Fávaro-Trindade, Carmen Silvia ; Pinho, Samantha Cristina de ; Assis, Odílio Benedito Garrido de; Martelli-Tosi, Milena
Source: Polímeros: ciência e tecnologia. Unidade: FZEA
Subjects: LIPOSSOMOS, LECITINAS, ENCAPSULAMENTO ELETRÔNICO, VITAMINAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
IIDA, Aline Sayuri Lima et al. Investigation of TPP-Chitosomes particles structure and stability as encapsulating agent of cholecalciferol. Polímeros: ciência e tecnologia, v. 29, n. 4, p. 1-8, 2019Tradução . . Disponível em: https://doi.org/10.1590/0104-1428.04119. Acesso em: 30 set. 2024.
APA
Iida, A. S. L., Luz, K. N., Barros-Alexandrino, T. T. de, Fávaro-Trindade, C. S., Pinho, S. C. de, Assis, O. B. G. de, & Martelli-Tosi, M. (2019). Investigation of TPP-Chitosomes particles structure and stability as encapsulating agent of cholecalciferol. Polímeros: ciência e tecnologia, 29( 4), 1-8. doi:10.1590/0104-1428.04119
NLM
Iida ASL, Luz KN, Barros-Alexandrino TT de, Fávaro-Trindade CS, Pinho SC de, Assis OBG de, Martelli-Tosi M. Investigation of TPP-Chitosomes particles structure and stability as encapsulating agent of cholecalciferol [Internet]. Polímeros: ciência e tecnologia. 2019 ; 29( 4): 1-8.[citado 2024 set. 30 ] Available from: https://doi.org/10.1590/0104-1428.04119
Vancouver
Iida ASL, Luz KN, Barros-Alexandrino TT de, Fávaro-Trindade CS, Pinho SC de, Assis OBG de, Martelli-Tosi M. Investigation of TPP-Chitosomes particles structure and stability as encapsulating agent of cholecalciferol [Internet]. Polímeros: ciência e tecnologia. 2019 ; 29( 4): 1-8.[citado 2024 set. 30 ] Available from: https://doi.org/10.1590/0104-1428.04119
Artigo de periodico
Curcumin-loaded proliposomes produced by the coating of micronized sucrose: influence of the type of phospholipid on the physicochemical characteristics of powders and on the liposomes obtained by hydration (2019)
Chaves, Matheus Andrade; Pinho, Samantha Cristina de
Source: Food Chemistry. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, FOSFOLIPÍDEOS, LIPOSSOMOS, PIGMENTOS VEGETAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CHAVES, Matheus Andrade e PINHO, Samantha Cristina de. Curcumin-loaded proliposomes produced by the coating of micronized sucrose: influence of the type of phospholipid on the physicochemical characteristics of powders and on the liposomes obtained by hydration. Food Chemistry, v. 291, p. 7-15, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2019.04.013. Acesso em: 30 set. 2024.
APA
Chaves, M. A., & Pinho, S. C. de. (2019). Curcumin-loaded proliposomes produced by the coating of micronized sucrose: influence of the type of phospholipid on the physicochemical characteristics of powders and on the liposomes obtained by hydration. Food Chemistry, 291, 7-15. doi:10.1016/j.foodchem.2019.04.013
NLM
Chaves MA, Pinho SC de. Curcumin-loaded proliposomes produced by the coating of micronized sucrose: influence of the type of phospholipid on the physicochemical characteristics of powders and on the liposomes obtained by hydration [Internet]. Food Chemistry. 2019 ; 291 7-15.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2019.04.013
Vancouver
Chaves MA, Pinho SC de. Curcumin-loaded proliposomes produced by the coating of micronized sucrose: influence of the type of phospholipid on the physicochemical characteristics of powders and on the liposomes obtained by hydration [Internet]. Food Chemistry. 2019 ; 291 7-15.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2019.04.013
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: 30 set. 2024.
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 2024 set. 30 ] 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 2024 set. 30 ] Available from: https://doi.org/10.1016/j.fbio.2018.08.003

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