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Filtros : "FABI, JOÃO PAULO" "Food Hydrocolloids" Limpar

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  • Artigo de periodico

    Creation of a new proof-of-concept pectin/lysozyme nanocomplex as potential β-lactose delivery matrix: structure and thermal stability analyses (2023)

    Silva, Magner Pessoa da; Rosales, Thiecla Katiane Osvaldt ; Pedrosa, Lucas de Freitas ; Fabi, João Paulo

    Source: Food Hydrocolloids. Unidade: FCF

    Subjects: NANOPARTÍCULAS, POLISSACARÍDEOS

    PrivadoAcesso à fonteDOIHow to cite
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    • ABNT

      SILVA, Magner Pessoa da et al. Creation of a new proof-of-concept pectin/lysozyme nanocomplex as potential β-lactose delivery matrix: structure and thermal stability analyses. Food Hydrocolloids, v. 134, p. 2-12 art. 108011, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2022.108011. Acesso em: 02 jun. 2024.

    • APA

      Silva, M. P. da, Rosales, T. K. O., Pedrosa, L. de F., & Fabi, J. P. (2023). Creation of a new proof-of-concept pectin/lysozyme nanocomplex as potential β-lactose delivery matrix: structure and thermal stability analyses. Food Hydrocolloids, 134, 2-12 art. 108011. doi:10.1016/j.foodhyd.2022.108011

    • NLM

      Silva MP da, Rosales TKO, Pedrosa L de F, Fabi JP. Creation of a new proof-of-concept pectin/lysozyme nanocomplex as potential β-lactose delivery matrix: structure and thermal stability analyses [Internet]. Food Hydrocolloids. 2023 ; 134 2-12 art. 108011.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodhyd.2022.108011

    • Vancouver

      Silva MP da, Rosales TKO, Pedrosa L de F, Fabi JP. Creation of a new proof-of-concept pectin/lysozyme nanocomplex as potential β-lactose delivery matrix: structure and thermal stability analyses [Internet]. Food Hydrocolloids. 2023 ; 134 2-12 art. 108011.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodhyd.2022.108011

  • Artigo de periodico

    Nanoencapsulated anthocyanins: a new technological approach to increase physical-chemical stability and bioaccessibility (2023)

    Rosales, Thiecla Katiane Osvaldt ; Pedrosa, Lucas de Freitas ; Nascimento, Karen Rebouças; Fioroto, Alexandre Minami ; Toniazzo, Taíse ; Tadini, Carmen Cecília ; Purgatto, Eduardo ; Hassimotto, Neuza Mariko Aymoto ; Fabi, João Paulo

    Source: Food Hydrocolloids. Unidades: EP, FCF

    Subjects: NANOPARTÍCULAS, PIGMENTOS VEGETAIS

    PrivadoAcesso à fonteDOIHow to cite
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    • ABNT

      ROSALES, Thiecla Katiane Osvaldt et al. Nanoencapsulated anthocyanins: a new technological approach to increase physical-chemical stability and bioaccessibility. Food Hydrocolloids, v. 139, p. 1-18 art. 10851, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2023.108516. Acesso em: 02 jun. 2024.

    • APA

      Rosales, T. K. O., Pedrosa, L. de F., Nascimento, K. R., Fioroto, A. M., Toniazzo, T., Tadini, C. C., et al. (2023). Nanoencapsulated anthocyanins: a new technological approach to increase physical-chemical stability and bioaccessibility. Food Hydrocolloids, 139, 1-18 art. 10851. doi:10.1016/j.foodhyd.2023.108516

    • NLM

      Rosales TKO, Pedrosa L de F, Nascimento KR, Fioroto AM, Toniazzo T, Tadini CC, Purgatto E, Hassimotto NMA, Fabi JP. Nanoencapsulated anthocyanins: a new technological approach to increase physical-chemical stability and bioaccessibility [Internet]. Food Hydrocolloids. 2023 ; 139 1-18 art. 10851.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodhyd.2023.108516

    • Vancouver

      Rosales TKO, Pedrosa L de F, Nascimento KR, Fioroto AM, Toniazzo T, Tadini CC, Purgatto E, Hassimotto NMA, Fabi JP. Nanoencapsulated anthocyanins: a new technological approach to increase physical-chemical stability and bioaccessibility [Internet]. Food Hydrocolloids. 2023 ; 139 1-18 art. 10851.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodhyd.2023.108516

  • Artigo de periodico

    Nanoencapsulation of anthocyanins from blackberry (Rubus spp.) through pectin and lysozyme self-assembling (2021)

    Rosales, Thiecla Katiane Osvaldt ; Silva, Magner Pessoa da; Lourenço, Felipe Rebello ; Hassimotto, Neuza Mariko Aymoto ; Fabi, João Paulo

    Source: Food Hydrocolloids. Unidade: FCF

    Subjects: AMORA, PECTINA, LISOZIMAS, RECEPTORES

    Acesso à fonteDOIHow to cite
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    • ABNT

      ROSALES, Thiecla Katiane Osvaldt et al. Nanoencapsulation of anthocyanins from blackberry (Rubus spp.) through pectin and lysozyme self-assembling. Food Hydrocolloids, v. 114, p. 1-50 art. 106563, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2020.106563. Acesso em: 02 jun. 2024.

    • APA

      Rosales, T. K. O., Silva, M. P. da, Lourenço, F. R., Hassimotto, N. M. A., & Fabi, J. P. (2021). Nanoencapsulation of anthocyanins from blackberry (Rubus spp.) through pectin and lysozyme self-assembling. Food Hydrocolloids, 114, 1-50 art. 106563. doi:10.1016/j.foodhyd.2020.106563

    • NLM

      Rosales TKO, Silva MP da, Lourenço FR, Hassimotto NMA, Fabi JP. Nanoencapsulation of anthocyanins from blackberry (Rubus spp.) through pectin and lysozyme self-assembling [Internet]. Food Hydrocolloids. 2021 ; 114 1-50 art. 106563.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodhyd.2020.106563

    • Vancouver

      Rosales TKO, Silva MP da, Lourenço FR, Hassimotto NMA, Fabi JP. Nanoencapsulation of anthocyanins from blackberry (Rubus spp.) through pectin and lysozyme self-assembling [Internet]. Food Hydrocolloids. 2021 ; 114 1-50 art. 106563.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodhyd.2020.106563
  • 1

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