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Filtros : "CHAVES, MATHEUS ANDRADE" "PINHO, SAMANTHA CRISTINA DE" "FZEA" Removidos: "CEBIMAR-CEBIMAR" "FMRP-RBI" "CYTED/UNLP" Limpar

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1 - 6 (6 records)

  • Artigo de periodico

    Co-encapsulation of curcumin and vitamin D3 in mixed phospholipid nanoliposomes using a continuous supercritical CO2 assisted process (2022)

    Chaves, Matheus Andrade; Baldino, Lucia; Pinho, Samantha Cristina de ; Reverchon, Ernesto

    Source: Journal of the Taiwan Institute of Chemical Engineers. Unidade: FZEA

    Subjects: VITAMINA D, ANTIOXIDANTES, MICROENCAPSULAÇÃO, EXTRAÇÃO COM FLUÍDO SUPERCRÍTICO

    Acesso à fonteDOIHow to cite
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    • ABNT

      CHAVES, Matheus Andrade et al. Co-encapsulation of curcumin and vitamin D3 in mixed phospholipid nanoliposomes using a continuous supercritical CO2 assisted process. Journal of the Taiwan Institute of Chemical Engineers, v. 132, p. 1-10, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.jtice.2021.10.020. Acesso em: 20 out. 2024.

    • APA

      Chaves, M. A., Baldino, L., Pinho, S. C. de, & Reverchon, E. (2022). Co-encapsulation of curcumin and vitamin D3 in mixed phospholipid nanoliposomes using a continuous supercritical CO2 assisted process. Journal of the Taiwan Institute of Chemical Engineers, 132, 1-10. doi:10.1016/j.jtice.2021.10.020

    • NLM

      Chaves MA, Baldino L, Pinho SC de, Reverchon E. Co-encapsulation of curcumin and vitamin D3 in mixed phospholipid nanoliposomes using a continuous supercritical CO2 assisted process [Internet]. Journal of the Taiwan Institute of Chemical Engineers. 2022 ; 132 1-10.[citado 2024 out. 20 ] Available from: https://doi.org/10.1016/j.jtice.2021.10.020

    • Vancouver

      Chaves MA, Baldino L, Pinho SC de, Reverchon E. Co-encapsulation of curcumin and vitamin D3 in mixed phospholipid nanoliposomes using a continuous supercritical CO2 assisted process [Internet]. Journal of the Taiwan Institute of Chemical Engineers. 2022 ; 132 1-10.[citado 2024 out. 20 ] Available from: https://doi.org/10.1016/j.jtice.2021.10.020

  • Artigo de periodico

    Supercritical CO2 assisted process for the production of mixed phospholipid nanoliposomes: unloaded and vitamin D3-loaded vesicles (2022)

    Chaves, Matheus Andrade; Baldino, Lucia; Pinho, Samantha Cristina de ; Reverchon, Ernesto

    Source: Journal of Food Engineering. Unidade: FZEA

    Subjects: EXTRAÇÃO COM FLUÍDO SUPERCRÍTICO, MICROENCAPSULAÇÃO, VITAMINA D

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    • ABNT

      CHAVES, Matheus Andrade et al. Supercritical CO2 assisted process for the production of mixed phospholipid nanoliposomes: unloaded and vitamin D3-loaded vesicles. Journal of Food Engineering, v. 316, p. 1-9, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2021.110851. Acesso em: 20 out. 2024.

    • APA

      Chaves, M. A., Baldino, L., Pinho, S. C. de, & Reverchon, E. (2022). Supercritical CO2 assisted process for the production of mixed phospholipid nanoliposomes: unloaded and vitamin D3-loaded vesicles. Journal of Food Engineering, 316, 1-9. doi:10.1016/j.jfoodeng.2021.110851

    • NLM

      Chaves MA, Baldino L, Pinho SC de, Reverchon E. Supercritical CO2 assisted process for the production of mixed phospholipid nanoliposomes: unloaded and vitamin D3-loaded vesicles [Internet]. Journal of Food Engineering. 2022 ; 316 1-9.[citado 2024 out. 20 ] Available from: https://doi.org/10.1016/j.jfoodeng.2021.110851

    • Vancouver

      Chaves MA, Baldino L, Pinho SC de, Reverchon E. Supercritical CO2 assisted process for the production of mixed phospholipid nanoliposomes: unloaded and vitamin D3-loaded vesicles [Internet]. Journal of Food Engineering. 2022 ; 316 1-9.[citado 2024 out. 20 ] Available from: https://doi.org/10.1016/j.jfoodeng.2021.110851

  • 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: 20 out. 2024.

    • 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 2024 out. 20 ] 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 2024 out. 20 ] Available from: https://doi.org/10.1111/1471-0307.12729

  • 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

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    • 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: 20 out. 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 out. 20 ] 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 out. 20 ] Available from: https://doi.org/10.1016/j.foodchem.2019.04.013

  • Trabalho de evento-resumo

    Produção e caracterização de iogurte enriquecido com lipossomas contendo vitamina D3 e curcumina (2019)

    Franckin, Vinicius; Chaves, Matheus Andrade; Pinho, Samantha Cristina de (Orientador)

    Source: 27. SIICUSP : resumos. Conference titles: Simpósio Internacional de Iniciação Científica e Tecnológica da Universidade de São Paulo. Unidade: FZEA

    Subjects: IOGURTE, VITAMINA D, LIPOSSOMOS, MICROENCAPSULAÇÃO

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    • ABNT

      FRANCKIN, Vinicius e CHAVES, Matheus Andrade. Produção e caracterização de iogurte enriquecido com lipossomas contendo vitamina D3 e curcumina. 2019, Anais.. São Paulo: USP, 2019. Disponível em: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210. Acesso em: 20 out. 2024.

    • APA

      Franckin, V., & Chaves, M. A. (2019). Produção e caracterização de iogurte enriquecido com lipossomas contendo vitamina D3 e curcumina. In 27. SIICUSP : resumos. São Paulo: USP. Recuperado de https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210

    • NLM

      Franckin V, Chaves MA. Produção e caracterização de iogurte enriquecido com lipossomas contendo vitamina D3 e curcumina [Internet]. 27. SIICUSP : resumos. 2019 ;[citado 2024 out. 20 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210

    • Vancouver

      Franckin V, Chaves MA. Produção e caracterização de iogurte enriquecido com lipossomas contendo vitamina D3 e curcumina [Internet]. 27. SIICUSP : resumos. 2019 ;[citado 2024 out. 20 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210

  • 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

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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: 20 out. 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 out. 20 ] 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 out. 20 ] Available from: https://doi.org/10.1016/j.fbio.2018.08.003
  • 1

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