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Filtros : "Andrade, Ivana Morais Geremias de" "MORAES, IZABEL CRISTINA FREITAS" "FZEA" Removido: "Balieiro, Júlio Cesar de Carvalho" Limpar

Filtros

Artigo de periodico
Rheological and mechanical characterization of curcumin-loaded emulsion-filled gels produced with whey protein isolate and xanthan gum (2017)
Andrade, Ivana Morais Geremias de; Souki, Nayla Padua Del Bianco Gontijo; Moraes, Izabel Cristina Freitas; Pinho, Samantha Cristina de
Source: LWT - Food Science and Technology. Unidade: FZEA
Subjects: ALIMENTOS FUNCIONAIS, EMULSÕES (FORMAS FARMACÊUTICAS), ENGENHARIA DE ALIMENTOS, MICROENCAPSULAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ANDRADE, Ivana Morais Geremias de et al. Rheological and mechanical characterization of curcumin-loaded emulsion-filled gels produced with whey protein isolate and xanthan gum. LWT - Food Science and Technology, v. 86, p. 166-173, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2017.07.063. Acesso em: 04 nov. 2024.
APA
Andrade, I. M. G. de, Souki, N. P. D. B. G., Moraes, I. C. F., & Pinho, S. C. de. (2017). Rheological and mechanical characterization of curcumin-loaded emulsion-filled gels produced with whey protein isolate and xanthan gum. LWT - Food Science and Technology, 86, 166-173. doi:10.1016/j.lwt.2017.07.063
NLM
Andrade IMG de, Souki NPDBG, Moraes ICF, Pinho SC de. Rheological and mechanical characterization of curcumin-loaded emulsion-filled gels produced with whey protein isolate and xanthan gum [Internet]. LWT - Food Science and Technology. 2017 ; 86 166-173.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.lwt.2017.07.063
Vancouver
Andrade IMG de, Souki NPDBG, Moraes ICF, Pinho SC de. Rheological and mechanical characterization of curcumin-loaded emulsion-filled gels produced with whey protein isolate and xanthan gum [Internet]. LWT - Food Science and Technology. 2017 ; 86 166-173.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.lwt.2017.07.063
Artigo de periodico
Rheology of emulsion-filled gels applied to the development of food materials (2016)
Andrade, Ivana Morais Geremias de; Souki, Nayla Padua Del Bianco Gontijo; Moraes, Izabel Cristina Freitas; Pinho, Samantha Cristina de
Source: Gels. Unidade: FZEA
Subjects: GEL (FORMAS FARMACÊUTICAS), REOLOGIA, EMULSÕES (FORMAS FARMACÊUTICAS), PRODUTOS NOVOS, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ANDRADE, Ivana Morais Geremias de et al. Rheology of emulsion-filled gels applied to the development of food materials. Gels, v. 2, n. 22, p. 1-18, 2016Tradução . . Disponível em: https://doi.org/10.3390/gels2030022. Acesso em: 04 nov. 2024.
APA
Andrade, I. M. G. de, Souki, N. P. D. B. G., Moraes, I. C. F., & Pinho, S. C. de. (2016). Rheology of emulsion-filled gels applied to the development of food materials. Gels, 2( 22), 1-18. doi:10.3390/gels2030022
NLM
Andrade IMG de, Souki NPDBG, Moraes ICF, Pinho SC de. Rheology of emulsion-filled gels applied to the development of food materials [Internet]. Gels. 2016 ; 2( 22): 1-18.[citado 2024 nov. 04 ] Available from: https://doi.org/10.3390/gels2030022
Vancouver
Andrade IMG de, Souki NPDBG, Moraes ICF, Pinho SC de. Rheology of emulsion-filled gels applied to the development of food materials [Internet]. Gels. 2016 ; 2( 22): 1-18.[citado 2024 nov. 04 ] Available from: https://doi.org/10.3390/gels2030022

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