Menu

Filtros : "Moraes, Izabel Cristina Freitas" "Food Hydrocolloids" Limpar

Filtros

Refine with date range

  • 1

1 - 3 (3 records)

  • 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

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • 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: 30 set. 2024.

    • 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 2024 set. 30 ] 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 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodhyd.2021.107183

  • Artigo de periodico

    Effects of plasticizer concentration and type on moisture content in gelatin films (2013)

    Bergo, Paulo Victor Albuquerque; Moraes, Izabel Cristina Freitas; Sobral, Paulo José do Amaral

    Source: Food Hydrocolloids. Unidade: FZEA

    Subjects: FILMES COMESTÍVEIS, GELATINA, BIOPOLÍMEROS

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      BERGO, Paulo Victor Albuquerque e MORAES, Izabel Cristina Freitas e SOBRAL, Paulo José do Amaral. Effects of plasticizer concentration and type on moisture content in gelatin films. Food Hydrocolloids, v. 32, n. 2, p. 412-415, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2013.01.015. Acesso em: 30 set. 2024.

    • APA

      Bergo, P. V. A., Moraes, I. C. F., & Sobral, P. J. do A. (2013). Effects of plasticizer concentration and type on moisture content in gelatin films. Food Hydrocolloids, 32( 2), 412-415. doi:10.1016/j.foodhyd.2013.01.015

    • NLM

      Bergo PVA, Moraes ICF, Sobral PJ do A. Effects of plasticizer concentration and type on moisture content in gelatin films [Internet]. Food Hydrocolloids. 2013 ; 32( 2): 412-415.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodhyd.2013.01.015

    • Vancouver

      Bergo PVA, Moraes ICF, Sobral PJ do A. Effects of plasticizer concentration and type on moisture content in gelatin films [Internet]. Food Hydrocolloids. 2013 ; 32( 2): 412-415.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodhyd.2013.01.015

  • Artigo de periodico

    Development of films based on blends of gelatin and poly(vinyl alcohol) cross linked with glutaraldehyde (2011)

    Alves, Priscila Moreira Afonso; Carvalho, Rosemary Aparecida de; Moraes, Izabel Cristina Freitas; Luciano, Carla Giovana; Bittante, Ana Mônica Quinta Barbosa; Sobral, Paulo José do Amaral

    Source: Food Hydrocolloids. Unidade: FZEA

    Subjects: BIOFILMES (PROPRIEDADES FÍSICAS), BIOPOLÍMEROS, PROTEÍNAS

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      ALVES, Priscila Moreira Afonso et al. Development of films based on blends of gelatin and poly(vinyl alcohol) cross linked with glutaraldehyde. Food Hydrocolloids, v. 25, n. 7, p. 1751-1757, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2011.03.018. Acesso em: 30 set. 2024.

    • APA

      Alves, P. M. A., Carvalho, R. A. de, Moraes, I. C. F., Luciano, C. G., Bittante, A. M. Q. B., & Sobral, P. J. do A. (2011). Development of films based on blends of gelatin and poly(vinyl alcohol) cross linked with glutaraldehyde. Food Hydrocolloids, 25( 7), 1751-1757. doi:10.1016/j.foodhyd.2011.03.018

    • NLM

      Alves PMA, Carvalho RA de, Moraes ICF, Luciano CG, Bittante AMQB, Sobral PJ do A. Development of films based on blends of gelatin and poly(vinyl alcohol) cross linked with glutaraldehyde [Internet]. Food Hydrocolloids. 2011 ; 25( 7): 1751-1757.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodhyd.2011.03.018

    • Vancouver

      Alves PMA, Carvalho RA de, Moraes ICF, Luciano CG, Bittante AMQB, Sobral PJ do A. Development of films based on blends of gelatin and poly(vinyl alcohol) cross linked with glutaraldehyde [Internet]. Food Hydrocolloids. 2011 ; 25( 7): 1751-1757.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodhyd.2011.03.018
  • 1

1 - 3 (3 records)

Digital Library of Intellectual Production of Universidade de São Paulo     2012 - 2024