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Artigo de periodico
Dual modification of cassava starch using physical treatments for production of pickering stabilizers (2024)
Ramos, Giselle Vallim Corrêa ; Rabelo, Marya Eduarda Azelico; Pinho, Samantha Cristina de ; Valencia, Germán Ayala; Sobral, Paulo José do Amaral ; Moraes, Izabel Cristina Freitas
Source: Foods. Unidade: FZEA
Subjects: MANDIOCA, AMIDO, NANOPARTÍCULAS, ULTRASSOM, ESTABILIZANTES, EMULSIFICANTES
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ABNT
RAMOS, Giselle Vallim Corrêa et al. Dual modification of cassava starch using physical treatments for production of pickering stabilizers. Foods, v. 13, n. 2, p. 1-17, 2024Tradução . . Disponível em: https://doi.org/10.3390/foods13020327. Acesso em: 20 out. 2024.
APA
Ramos, G. V. C., Rabelo, M. E. A., Pinho, S. C. de, Valencia, G. A., Sobral, P. J. do A., & Moraes, I. C. F. (2024). Dual modification of cassava starch using physical treatments for production of pickering stabilizers. Foods, 13( 2), 1-17. doi:10.3390/foods13020327
NLM
Ramos GVC, Rabelo MEA, Pinho SC de, Valencia GA, Sobral PJ do A, Moraes ICF. Dual modification of cassava starch using physical treatments for production of pickering stabilizers [Internet]. Foods. 2024 ; 13( 2): 1-17.[citado 2024 out. 20 ] Available from: https://doi.org/10.3390/foods13020327
Vancouver
Ramos GVC, Rabelo MEA, Pinho SC de, Valencia GA, Sobral PJ do A, Moraes ICF. Dual modification of cassava starch using physical treatments for production of pickering stabilizers [Internet]. Foods. 2024 ; 13( 2): 1-17.[citado 2024 out. 20 ] Available from: https://doi.org/10.3390/foods13020327
Artigo de periodico
Cold-set NaCl-induced gels of soy protein isolate and locust bean gum: how the ageing process affect their microstructure and the stability of incorporated beta-carotene (2022)
Brito-Oliveira, Thais Carvalho; Cazado, Camila Pinheiro Silva; Cavini, Ana Clara Moreno; Santos, Lorena Maria Ferreira; Moraes, Izabel Cristina Freitas ; Pinho, Samantha Cristina de
Source: LTW - Food Science and Technology. Unidade: FZEA
Subjects: EMULSIFICANTES, MICROENCAPSULAÇÃO, SOJA, GOMAS E RESINAS, CAROTENOIDES, PROTEÍNAS
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BRITO-OLIVEIRA, Thais Carvalho et al. Cold-set NaCl-induced gels of soy protein isolate and locust bean gum: how the ageing process affect their microstructure and the stability of incorporated beta-carotene. LTW - Food Science and Technology, v. 154, p. 1-8, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2021.112677. Acesso em: 20 out. 2024.
APA
Brito-Oliveira, T. C., Cazado, C. P. S., Cavini, A. C. M., Santos, L. M. F., Moraes, I. C. F., & Pinho, S. C. de. (2022). Cold-set NaCl-induced gels of soy protein isolate and locust bean gum: how the ageing process affect their microstructure and the stability of incorporated beta-carotene. LTW - Food Science and Technology, 154, 1-8. doi:10.1016/j.lwt.2021.112677
NLM
Brito-Oliveira TC, Cazado CPS, Cavini ACM, Santos LMF, Moraes ICF, Pinho SC de. Cold-set NaCl-induced gels of soy protein isolate and locust bean gum: how the ageing process affect their microstructure and the stability of incorporated beta-carotene [Internet]. LTW - Food Science and Technology. 2022 ; 154 1-8.[citado 2024 out. 20 ] Available from: https://doi.org/10.1016/j.lwt.2021.112677
Vancouver
Brito-Oliveira TC, Cazado CPS, Cavini ACM, Santos LMF, Moraes ICF, Pinho SC de. Cold-set NaCl-induced gels of soy protein isolate and locust bean gum: how the ageing process affect their microstructure and the stability of incorporated beta-carotene [Internet]. LTW - Food Science and Technology. 2022 ; 154 1-8.[citado 2024 out. 20 ] Available from: https://doi.org/10.1016/j.lwt.2021.112677
Artigo de periodico
Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D3 encapsulation (2022)
Ferreira, Leticia dos Santos; Brito-Oliveira, Thais Carvalho; Pinho, Samantha Cristina de
Source: Food Science and Technology. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, VITAMINA D, TECNOLOGIA DE ALIMENTOS
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FERREIRA, Leticia dos Santos e BRITO-OLIVEIRA, Thais Carvalho e PINHO, Samantha Cristina de. Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D3 encapsulation. Food Science and Technology, v. 42, p. 1-11, 2022Tradução . . Disponível em: https://doi.org/10.1590/fst.17521. Acesso em: 20 out. 2024.
APA
Ferreira, L. dos S., Brito-Oliveira, T. C., & Pinho, S. C. de. (2022). Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D3 encapsulation. Food Science and Technology, 42, 1-11. doi:10.1590/fst.17521
NLM
Ferreira L dos S, Brito-Oliveira TC, Pinho SC de. Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D3 encapsulation [Internet]. Food Science and Technology. 2022 ; 42 1-11.[citado 2024 out. 20 ] Available from: https://doi.org/10.1590/fst.17521
Vancouver
Ferreira L dos S, Brito-Oliveira TC, Pinho SC de. Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D3 encapsulation [Internet]. Food Science and Technology. 2022 ; 42 1-11.[citado 2024 out. 20 ] Available from: https://doi.org/10.1590/fst.17521
Trabalho de evento-resumo
Incorporação de coenzima Q10 nanoencapsulada em géis de isolado proteico de soja (2022)
Jomori, Laís Kaori ; França, J. M.; Brito-Oliveira, Thais Carvalho ; Pinho, Samantha Cristina de
Source: Caderno de Resumos. Conference titles: Simpósio de Pós-Graduação da Faculdade de Zootecnia e Engenharia de Alimentos. Unidade: FZEA
Subjects: ENZIMAS, SOJA, MICROENCAPSULAÇÃO
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ABNT
JOMORI, Laís Kaori et al. Incorporação de coenzima Q10 nanoencapsulada em géis de isolado proteico de soja. 2022, Anais.. Pirassununga: Faculdade de Zootecnia e Engenharia de Alimentos da Universidade de São Paulo, 2022. Disponível em: http://www.fzea.usp.br/wp-content/uploads/2023/05/ISBN_978-65-87023-29-8_2022.pdf. Acesso em: 20 out. 2024.
APA
Jomori, L. K., França, J. M., Brito-Oliveira, T. C., & Pinho, S. C. de. (2022). Incorporação de coenzima Q10 nanoencapsulada em géis de isolado proteico de soja. In Caderno de Resumos. Pirassununga: Faculdade de Zootecnia e Engenharia de Alimentos da Universidade de São Paulo. Recuperado de http://www.fzea.usp.br/wp-content/uploads/2023/05/ISBN_978-65-87023-29-8_2022.pdf
NLM
Jomori LK, França JM, Brito-Oliveira TC, Pinho SC de. Incorporação de coenzima Q10 nanoencapsulada em géis de isolado proteico de soja [Internet]. Caderno de Resumos. 2022 ;[citado 2024 out. 20 ] Available from: http://www.fzea.usp.br/wp-content/uploads/2023/05/ISBN_978-65-87023-29-8_2022.pdf
Vancouver
Jomori LK, França JM, Brito-Oliveira TC, Pinho SC de. Incorporação de coenzima Q10 nanoencapsulada em géis de isolado proteico de soja [Internet]. Caderno de Resumos. 2022 ;[citado 2024 out. 20 ] Available from: http://www.fzea.usp.br/wp-content/uploads/2023/05/ISBN_978-65-87023-29-8_2022.pdf
Trabalho de evento-resumo
Food design thinking aplicado à concepção de produto rico em proteínas e vitaminas para consumidores seniores (2022)
Rocha, M. R.; Silva, G. A.; Pinho, Samantha Cristina de
Source: Caderno de Resumos. Conference titles: Simpósio de Pós-Graduação da Faculdade de Zootecnia e Engenharia de Alimentos. Unidade: FZEA
Subjects: GEL (FORMAS FARMACÊUTICAS), ALIMENTAÇÃO HUMANA, COMPORTAMENTO DO CONSUMIDOR
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ROCHA, M. R. e SILVA, G. A. e PINHO, Samantha Cristina de. Food design thinking aplicado à concepção de produto rico em proteínas e vitaminas para consumidores seniores. 2022, Anais.. Pirassununga: Faculdade de Zootecnia e Engenharia de Alimentos da Universidade de São Paulo, 2022. Disponível em: http://www.fzea.usp.br/wp-content/uploads/2023/05/ISBN_978-65-87023-29-8_2022.pdf. Acesso em: 20 out. 2024.
APA
Rocha, M. R., Silva, G. A., & Pinho, S. C. de. (2022). Food design thinking aplicado à concepção de produto rico em proteínas e vitaminas para consumidores seniores. In Caderno de Resumos. Pirassununga: Faculdade de Zootecnia e Engenharia de Alimentos da Universidade de São Paulo. Recuperado de http://www.fzea.usp.br/wp-content/uploads/2023/05/ISBN_978-65-87023-29-8_2022.pdf
NLM
Rocha MR, Silva GA, Pinho SC de. Food design thinking aplicado à concepção de produto rico em proteínas e vitaminas para consumidores seniores [Internet]. Caderno de Resumos. 2022 ;[citado 2024 out. 20 ] Available from: http://www.fzea.usp.br/wp-content/uploads/2023/05/ISBN_978-65-87023-29-8_2022.pdf
Vancouver
Rocha MR, Silva GA, Pinho SC de. Food design thinking aplicado à concepção de produto rico em proteínas e vitaminas para consumidores seniores [Internet]. Caderno de Resumos. 2022 ;[citado 2024 out. 20 ] Available from: http://www.fzea.usp.br/wp-content/uploads/2023/05/ISBN_978-65-87023-29-8_2022.pdf
Artigo de periodico
Emulsion-filled gels of soy protein isolate for vehiculation of vitamin D3: effect of protein solubility on their mechanical and rheological characteristics (2022)
Ferreira, Letícia Sanchez; Brito-Oliveira, Thais Carvalho; Pinho, Samantha Cristina de
Source: Food Bioscience. Unidade: FZEA
Subjects: EMULSIFICANTES, MICROENCAPSULAÇÃO, GOMAS E RESINAS, SOJA, VITAMINA D, PROTEÍNAS
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ABNT
FERREIRA, Letícia Sanchez e BRITO-OLIVEIRA, Thais Carvalho e PINHO, Samantha Cristina de. Emulsion-filled gels of soy protein isolate for vehiculation of vitamin D3: effect of protein solubility on their mechanical and rheological characteristics. Food Bioscience, v. 45, p. 1-13, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.fbio.2021.101455. Acesso em: 20 out. 2024.
APA
Ferreira, L. S., Brito-Oliveira, T. C., & Pinho, S. C. de. (2022). Emulsion-filled gels of soy protein isolate for vehiculation of vitamin D3: effect of protein solubility on their mechanical and rheological characteristics. Food Bioscience, 45, 1-13. doi:10.1016/j.fbio.2021.101455
NLM
Ferreira LS, Brito-Oliveira TC, Pinho SC de. Emulsion-filled gels of soy protein isolate for vehiculation of vitamin D3: effect of protein solubility on their mechanical and rheological characteristics [Internet]. Food Bioscience. 2022 ; 45 1-13.[citado 2024 out. 20 ] Available from: https://doi.org/10.1016/j.fbio.2021.101455
Vancouver
Ferreira LS, Brito-Oliveira TC, Pinho SC de. Emulsion-filled gels of soy protein isolate for vehiculation of vitamin D3: effect of protein solubility on their mechanical and rheological characteristics [Internet]. Food Bioscience. 2022 ; 45 1-13.[citado 2024 out. 20 ] Available from: https://doi.org/10.1016/j.fbio.2021.101455
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
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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
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
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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: 20 out. 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 out. 20 ] 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 out. 20 ] Available from: https://doi.org/10.1016/j.foodhyd.2021.107183
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
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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
Technological and sensory feasibility of enrichment of low-sugar mango jams with curcumin encapsulated in lipid microparticles (2021)
Martins, Matheus Pontes; Andrade, Ivana Morais Geremias de; Ferreira, Leticia dos Santos; Oliveira, Thais Carvalho Brito; Pinho, Samantha Cristina de
Source: Food Science and Technology. Unidade: FZEA
Subjects: MANGA, GELEIAS, EMULSIFICANTES, MICROENCAPSULAÇÃO, LIPÍDEOS
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ABNT
MARTINS, Matheus Pontes et al. Technological and sensory feasibility of enrichment of low-sugar mango jams with curcumin encapsulated in lipid microparticles. Food Science and Technology, v. 41, n. 1, p. 74-81, 2021Tradução . . Disponível em: https://doi.org/10.1590/fst.33519. Acesso em: 20 out. 2024.
APA
Martins, M. P., Andrade, I. M. G. de, Ferreira, L. dos S., Oliveira, T. C. B., & Pinho, S. C. de. (2021). Technological and sensory feasibility of enrichment of low-sugar mango jams with curcumin encapsulated in lipid microparticles. Food Science and Technology, 41( 1), 74-81. doi:10.1590/fst.33519
NLM
Martins MP, Andrade IMG de, Ferreira L dos S, Oliveira TCB, Pinho SC de. Technological and sensory feasibility of enrichment of low-sugar mango jams with curcumin encapsulated in lipid microparticles [Internet]. Food Science and Technology. 2021 ; 41( 1): 74-81.[citado 2024 out. 20 ] Available from: https://doi.org/10.1590/fst.33519
Vancouver
Martins MP, Andrade IMG de, Ferreira L dos S, Oliveira TCB, Pinho SC de. Technological and sensory feasibility of enrichment of low-sugar mango jams with curcumin encapsulated in lipid microparticles [Internet]. Food Science and Technology. 2021 ; 41( 1): 74-81.[citado 2024 out. 20 ] Available from: https://doi.org/10.1590/fst.33519
Artigo de periodico
Microstructural and rheological characterization of NaCl-induced gels of soy protein isolate and the effects of incorporating different galactomannans (2020)
Brito-Oliveira, Thais Carvalho; Cavini, Ana Clara Moreno; Ferreira, Leticia dos Santos; Moraes, Izabel Cristina Freitas ; Pinho, Samantha Cristina de
Source: Food Structure. Unidade: FZEA
Subjects: ENGENHARIA DE ALIMENTOS, PROTEÍNAS, SOJA, REOLOGIA
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ABNT
BRITO-OLIVEIRA, Thais Carvalho et al. Microstructural and rheological characterization of NaCl-induced gels of soy protein isolate and the effects of incorporating different galactomannans. Food Structure, v. 26, p. 1-9, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foostr.2020.100158. Acesso em: 20 out. 2024.
APA
Brito-Oliveira, T. C., Cavini, A. C. M., Ferreira, L. dos S., Moraes, I. C. F., & Pinho, S. C. de. (2020). Microstructural and rheological characterization of NaCl-induced gels of soy protein isolate and the effects of incorporating different galactomannans. Food Structure, 26, 1-9. doi:10.1016/j.foostr.2020.100158
NLM
Brito-Oliveira TC, Cavini ACM, Ferreira L dos S, Moraes ICF, Pinho SC de. Microstructural and rheological characterization of NaCl-induced gels of soy protein isolate and the effects of incorporating different galactomannans [Internet]. Food Structure. 2020 ; 26 1-9.[citado 2024 out. 20 ] Available from: https://doi.org/10.1016/j.foostr.2020.100158
Vancouver
Brito-Oliveira TC, Cavini ACM, Ferreira L dos S, Moraes ICF, Pinho SC de. Microstructural and rheological characterization of NaCl-induced gels of soy protein isolate and the effects of incorporating different galactomannans [Internet]. Food Structure. 2020 ; 26 1-9.[citado 2024 out. 20 ] Available from: https://doi.org/10.1016/j.foostr.2020.100158
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
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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: 20 out. 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 out. 20 ] 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 out. 20 ] Available from: https://doi.org/10.1590/0104-1428.04119
Artigo de periodico
Physicochemical characterization and sensory evaluation of yogurts incorporated with beta-carotene-loaded solid lipid microparticles stabilized with hydrolyzed soy protein isolate (2019)
Molina, Camila Velludo; Lima, Juliana Gobbi de; Moraes, Izabel Cristina Freitas ; Pinho, Samantha Cristina de
Source: Food Science and Biotechnology. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, CAROTENOIDES, LATICÍNIOS, IOGURTE
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ABNT
MOLINA, Camila Velludo et al. Physicochemical characterization and sensory evaluation of yogurts incorporated with beta-carotene-loaded solid lipid microparticles stabilized with hydrolyzed soy protein isolate. Food Science and Biotechnology, v. 28, n. 1, p. 59-66, 2019Tradução . . Disponível em: https://doi.org/10.1007/s10068-018-0425-y. Acesso em: 20 out. 2024.
APA
Molina, C. V., Lima, J. G. de, Moraes, I. C. F., & Pinho, S. C. de. (2019). Physicochemical characterization and sensory evaluation of yogurts incorporated with beta-carotene-loaded solid lipid microparticles stabilized with hydrolyzed soy protein isolate. Food Science and Biotechnology, 28( 1), 59-66. doi:10.1007/s10068-018-0425-y
NLM
Molina CV, Lima JG de, Moraes ICF, Pinho SC de. Physicochemical characterization and sensory evaluation of yogurts incorporated with beta-carotene-loaded solid lipid microparticles stabilized with hydrolyzed soy protein isolate [Internet]. Food Science and Biotechnology. 2019 ; 28( 1): 59-66.[citado 2024 out. 20 ] Available from: https://doi.org/10.1007/s10068-018-0425-y
Vancouver
Molina CV, Lima JG de, Moraes ICF, Pinho SC de. Physicochemical characterization and sensory evaluation of yogurts incorporated with beta-carotene-loaded solid lipid microparticles stabilized with hydrolyzed soy protein isolate [Internet]. Food Science and Biotechnology. 2019 ; 28( 1): 59-66.[citado 2024 out. 20 ] Available from: https://doi.org/10.1007/s10068-018-0425-y
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: 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
Artigo de periodico
β-carotene and α-tocopherol coencapsulated in nanostructured lipid carriers of murumuru (Astrocaryum murumuru) butter produced by phase inversion temperature method: characterisation, dynamic in vitro digestion and cell viability study (2019)
Gomes, Graziela Veiga de Lara; Sola, Mirella Roberta; Rochetti, Arina Lázaro ; Fukumasu, Heidge ; Vicente, A. A; Pinho, Samantha Cristina de
Source: Journal of Microencapsulation. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, LIPÍDEOS, CAROTENOIDES, NANOPARTÍCULAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GOMES, Graziela Veiga de Lara et al. β-carotene and α-tocopherol coencapsulated in nanostructured lipid carriers of murumuru (Astrocaryum murumuru) butter produced by phase inversion temperature method: characterisation, dynamic in vitro digestion and cell viability study. Journal of Microencapsulation, v. 36, n. 1, p. 43-52, 2019Tradução . . Disponível em: https://doi.org/10.1080/02652048.2019.1585982. Acesso em: 20 out. 2024.
APA
Gomes, G. V. de L., Sola, M. R., Rochetti, A. L., Fukumasu, H., Vicente, A. A., & Pinho, S. C. de. (2019). β-carotene and α-tocopherol coencapsulated in nanostructured lipid carriers of murumuru (Astrocaryum murumuru) butter produced by phase inversion temperature method: characterisation, dynamic in vitro digestion and cell viability study. Journal of Microencapsulation, 36( 1), 43-52. doi:10.1080/02652048.2019.1585982
NLM
Gomes GV de L, Sola MR, Rochetti AL, Fukumasu H, Vicente AA, Pinho SC de. β-carotene and α-tocopherol coencapsulated in nanostructured lipid carriers of murumuru (Astrocaryum murumuru) butter produced by phase inversion temperature method: characterisation, dynamic in vitro digestion and cell viability study [Internet]. Journal of Microencapsulation. 2019 ; 36( 1): 43-52.[citado 2024 out. 20 ] Available from: https://doi.org/10.1080/02652048.2019.1585982
Vancouver
Gomes GV de L, Sola MR, Rochetti AL, Fukumasu H, Vicente AA, Pinho SC de. β-carotene and α-tocopherol coencapsulated in nanostructured lipid carriers of murumuru (Astrocaryum murumuru) butter produced by phase inversion temperature method: characterisation, dynamic in vitro digestion and cell viability study [Internet]. Journal of Microencapsulation. 2019 ; 36( 1): 43-52.[citado 2024 out. 20 ] Available from: https://doi.org/10.1080/02652048.2019.1585982
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: 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
Artigo de periodico
Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method (2018)
Borrin, Thais Ribeiro; Georges, Eduarda L; Brito-Oliveira, Thais Carvalho; Moraes, Izabel Cristina Freitas; Pinho, Samantha Cristina de
Source: International Journal of Dairy Technology. Unidade: FZEA
Subjects: CORANTES, SORVETE, ANÁLISE SENSORIAL DE ALIMENTOS, REOLOGIA, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BORRIN, Thais Ribeiro et al. Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method. International Journal of Dairy Technology, v. 71, n. 2, p. 491-500, 2018Tradução . . Disponível em: https://doi.org/10.1111/1471-0307.12451. Acesso em: 20 out. 2024.
APA
Borrin, T. R., Georges, E. L., Brito-Oliveira, T. C., Moraes, I. C. F., & Pinho, S. C. de. (2018). Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method. International Journal of Dairy Technology, 71( 2), 491-500. doi:10.1111/1471-0307.12451
NLM
Borrin TR, Georges EL, Brito-Oliveira TC, Moraes ICF, Pinho SC de. Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method [Internet]. International Journal of Dairy Technology. 2018 ; 71( 2): 491-500.[citado 2024 out. 20 ] Available from: https://doi.org/10.1111/1471-0307.12451
Vancouver
Borrin TR, Georges EL, Brito-Oliveira TC, Moraes ICF, Pinho SC de. Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method [Internet]. International Journal of Dairy Technology. 2018 ; 71( 2): 491-500.[citado 2024 out. 20 ] Available from: https://doi.org/10.1111/1471-0307.12451
Artigo de periodico
Cold-set gelation of commercial soy protein isolate: effects of the incorporation of locust bean gum and solid lipid microparticles on the properties of gels (2018)
Brito-Oliveira, Thais Carvalho; Bispo, Marina; Moraes, Izabel Cristina Freitas; Campanella, Osvaldo H; Pinho, Samantha Cristina de
Source: Food Biophysics. Unidade: FZEA
Subjects: EMULSÕES (FORMAS FARMACÊUTICAS), PROTEÍNAS, GOMAS E RESINAS, LIPÍDEOS, MICROENCAPSULAÇÃO, REOLOGIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BRITO-OLIVEIRA, Thais Carvalho et al. Cold-set gelation of commercial soy protein isolate: effects of the incorporation of locust bean gum and solid lipid microparticles on the properties of gels. Food Biophysics, v. 13, n. 3, p. 226-239, 2018Tradução . . Disponível em: https://doi.org/10.1007/s11483-018-9529-4. Acesso em: 20 out. 2024.
APA
Brito-Oliveira, T. C., Bispo, M., Moraes, I. C. F., Campanella, O. H., & Pinho, S. C. de. (2018). Cold-set gelation of commercial soy protein isolate: effects of the incorporation of locust bean gum and solid lipid microparticles on the properties of gels. Food Biophysics, 13( 3), 226-239. doi:10.1007/s11483-018-9529-4
NLM
Brito-Oliveira TC, Bispo M, Moraes ICF, Campanella OH, Pinho SC de. Cold-set gelation of commercial soy protein isolate: effects of the incorporation of locust bean gum and solid lipid microparticles on the properties of gels [Internet]. Food Biophysics. 2018 ; 13( 3): 226-239.[citado 2024 out. 20 ] Available from: https://doi.org/10.1007/s11483-018-9529-4
Vancouver
Brito-Oliveira TC, Bispo M, Moraes ICF, Campanella OH, Pinho SC de. Cold-set gelation of commercial soy protein isolate: effects of the incorporation of locust bean gum and solid lipid microparticles on the properties of gels [Internet]. Food Biophysics. 2018 ; 13( 3): 226-239.[citado 2024 out. 20 ] Available from: https://doi.org/10.1007/s11483-018-9529-4
Artigo de periodico
Effect of production parameters and stress conditions on beta-carotene-loaded lipid particles produced with palm stearin and whey protein isolate (2018)
Chaves, Matheus Andrade; Pinho, Samantha Cristina de
Source: Brazilian Journal of Food Technology. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, LIPÍDEOS, CAROTENOIDES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CHAVES, Matheus Andrade e PINHO, Samantha Cristina de. Effect of production parameters and stress conditions on beta-carotene-loaded lipid particles produced with palm stearin and whey protein isolate. Brazilian Journal of Food Technology, v. 21, p. 1-10, 2018Tradução . . Disponível em: https://doi.org/10.1590/1981-6723.03517. Acesso em: 20 out. 2024.
APA
Chaves, M. A., & Pinho, S. C. de. (2018). Effect of production parameters and stress conditions on beta-carotene-loaded lipid particles produced with palm stearin and whey protein isolate. Brazilian Journal of Food Technology, 21, 1-10. doi:10.1590/1981-6723.03517
NLM
Chaves MA, Pinho SC de. Effect of production parameters and stress conditions on beta-carotene-loaded lipid particles produced with palm stearin and whey protein isolate [Internet]. Brazilian Journal of Food Technology. 2018 ; 21 1-10.[citado 2024 out. 20 ] Available from: https://doi.org/10.1590/1981-6723.03517
Vancouver
Chaves MA, Pinho SC de. Effect of production parameters and stress conditions on beta-carotene-loaded lipid particles produced with palm stearin and whey protein isolate [Internet]. Brazilian Journal of Food Technology. 2018 ; 21 1-10.[citado 2024 out. 20 ] Available from: https://doi.org/10.1590/1981-6723.03517

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