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Filtros : "Food Hydrocolloids" Removido: "EP-PQI" 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

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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

    Triple-action packaging: Food protection and monitoring enabled by agri-food side streams (2022)

    Marangon, Crisiane A.; Otoni, Caio G.; Bertuso, Paula de Camargo ; Rodrigues, Murilo Álison Vigilato ; Bertolo, Mirella Romanelli Vicente ; Martins, Virginia da Conceição Amaro ; Nitschke, Marcia ; Plepis, Ana Maria de Guzzi ; Mattoso, Luiz H.C.

    Source: Food Hydrocolloids. Unidades: IQSC, BIOENGENHARIA

    Subjects: QUITOSANA, LIGNINA, UVA, CONSERVANTES

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      MARANGON, Crisiane A. et al. Triple-action packaging: Food protection and monitoring enabled by agri-food side streams. Food Hydrocolloids, v. 133, p. 107981, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2022.107981. Acesso em: 02 jun. 2024.

    • APA

      Marangon, C. A., Otoni, C. G., Bertuso, P. de C., Rodrigues, M. Á. V., Bertolo, M. R. V., Martins, V. da C. A., et al. (2022). Triple-action packaging: Food protection and monitoring enabled by agri-food side streams. Food Hydrocolloids, 133, 107981. doi:10.1016/j.foodhyd.2022.107981

    • NLM

      Marangon CA, Otoni CG, Bertuso P de C, Rodrigues MÁV, Bertolo MRV, Martins V da CA, Nitschke M, Plepis AM de G, Mattoso LHC. Triple-action packaging: Food protection and monitoring enabled by agri-food side streams [Internet]. Food Hydrocolloids. 2022 ;133 107981.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodhyd.2022.107981

    • Vancouver

      Marangon CA, Otoni CG, Bertuso P de C, Rodrigues MÁV, Bertolo MRV, Martins V da CA, Nitschke M, Plepis AM de G, Mattoso LHC. Triple-action packaging: Food protection and monitoring enabled by agri-food side streams [Internet]. Food Hydrocolloids. 2022 ;133 107981.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodhyd.2022.107981

  • 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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      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: 02 jun. 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 jun. 02 ] 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 jun. 02 ] Available from: https://doi.org/10.1016/j.foodhyd.2021.107183

  • Artigo de periodico

    Gelatin and/or chitosan-based films activated with "Pitanga" (Eugenia uniflora L.) leaf hydroethanolic extract encapsulated in double emulsion (2021)

    Tessaro, Larissa ; Luciano, Carla Giovana; Bittante, Ana Mônica Quinta Barbosa ; Lourenço, Rodrigo Vinícius; Martelli-Tosi, Milena ; Sobral, Paulo José do Amaral

    Source: Food Hydrocolloids. Unidade: FZEA

    Subjects: FILMES COMESTÍVEIS, ANTIOXIDANTES, BIOPOLÍMEROS

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      TESSARO, Larissa et al. Gelatin and/or chitosan-based films activated with "Pitanga" (Eugenia uniflora L.) leaf hydroethanolic extract encapsulated in double emulsion. Food Hydrocolloids, v. 113, p. 1-12, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2020.106523. Acesso em: 02 jun. 2024.

    • APA

      Tessaro, L., Luciano, C. G., Bittante, A. M. Q. B., Lourenço, R. V., Martelli-Tosi, M., & Sobral, P. J. do A. (2021). Gelatin and/or chitosan-based films activated with "Pitanga" (Eugenia uniflora L.) leaf hydroethanolic extract encapsulated in double emulsion. Food Hydrocolloids, 113, 1-12. doi:10.1016/j.foodhyd.2020.106523

    • NLM

      Tessaro L, Luciano CG, Bittante AMQB, Lourenço RV, Martelli-Tosi M, Sobral PJ do A. Gelatin and/or chitosan-based films activated with "Pitanga" (Eugenia uniflora L.) leaf hydroethanolic extract encapsulated in double emulsion [Internet]. Food Hydrocolloids. 2021 ; 113 1-12.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodhyd.2020.106523

    • Vancouver

      Tessaro L, Luciano CG, Bittante AMQB, Lourenço RV, Martelli-Tosi M, Sobral PJ do A. Gelatin and/or chitosan-based films activated with "Pitanga" (Eugenia uniflora L.) leaf hydroethanolic extract encapsulated in double emulsion [Internet]. Food Hydrocolloids. 2021 ; 113 1-12.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodhyd.2020.106523

  • Artigo de periodico

    Impacts and potential applications: a review of the modification of starches by heat-moisture treatment (HMT) (2021)

    Schafranski, Kathlyn; Ito, Vivian Cristina; Lacerda, Luiz Gustavo

    Source: Food Hydrocolloids. Unidade: ESALQ

    Subjects: CALOR, AMIDO

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      SCHAFRANSKI, Kathlyn e ITO, Vivian Cristina e LACERDA, Luiz Gustavo. Impacts and potential applications: a review of the modification of starches by heat-moisture treatment (HMT). Food Hydrocolloids, v. 117 art. 106690, p. 1-12, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2021.106690. Acesso em: 02 jun. 2024.

    • APA

      Schafranski, K., Ito, V. C., & Lacerda, L. G. (2021). Impacts and potential applications: a review of the modification of starches by heat-moisture treatment (HMT). Food Hydrocolloids, 117 art. 106690, 1-12. doi:10.1016/j.foodhyd.2021.106690

    • NLM

      Schafranski K, Ito VC, Lacerda LG. Impacts and potential applications: a review of the modification of starches by heat-moisture treatment (HMT) [Internet]. Food Hydrocolloids. 2021 ; 117 art. 106690 1-12.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodhyd.2021.106690

    • Vancouver

      Schafranski K, Ito VC, Lacerda LG. Impacts and potential applications: a review of the modification of starches by heat-moisture treatment (HMT) [Internet]. Food Hydrocolloids. 2021 ; 117 art. 106690 1-12.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodhyd.2021.106690

  • 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

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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

  • Artigo de periodico

    Orally disintegrating films based on gelatin and pregelatinized starch: new carriers of active compounds from acerola (2020)

    Garcia, Vitor Augusto dos Santos; Borges, Josiane Gonçalves; Osiro, Denise; Vanin, Fernanda Maria ; Carvalho, Rosemary Aparecida de

    Source: Food Hydrocolloids. Unidade: FZEA

    Subjects: ANTIOXIDANTES, GELATINA, AMIDO, ACEROLA

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      GARCIA, Vitor Augusto dos Santos et al. Orally disintegrating films based on gelatin and pregelatinized starch: new carriers of active compounds from acerola. Food Hydrocolloids, v. 101, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2019.105518. Acesso em: 02 jun. 2024.

    • APA

      Garcia, V. A. dos S., Borges, J. G., Osiro, D., Vanin, F. M., & Carvalho, R. A. de. (2020). Orally disintegrating films based on gelatin and pregelatinized starch: new carriers of active compounds from acerola. Food Hydrocolloids, 101. doi:10.1016/j.foodhyd.2019.105518

    • NLM

      Garcia VA dos S, Borges JG, Osiro D, Vanin FM, Carvalho RA de. Orally disintegrating films based on gelatin and pregelatinized starch: new carriers of active compounds from acerola [Internet]. Food Hydrocolloids. 2020 ; 101[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodhyd.2019.105518

    • Vancouver

      Garcia VA dos S, Borges JG, Osiro D, Vanin FM, Carvalho RA de. Orally disintegrating films based on gelatin and pregelatinized starch: new carriers of active compounds from acerola [Internet]. Food Hydrocolloids. 2020 ; 101[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodhyd.2019.105518

  • Artigo de periodico

    Starch modification by ozone: correlating molecular structure and gel properties in different starch sources (2020)

    Castanha, Nanci ; Miano, A. C; Jones, O. G; Reuhs, B. L; Campanella, O. H; Augusto, Pedro Esteves Duarte

    Source: Food Hydrocolloids. Unidade: ESALQ

    Subjects: AMIDO, BATATA, CROMATOGRAFIA, MANDIOCA, MILHO, PROCESSAMENTO DE ALIMENTOS, OZÔNIO

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      CASTANHA, Nanci et al. Starch modification by ozone: correlating molecular structure and gel properties in different starch sources. Food Hydrocolloids, v. 108, p. 1-13, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2020.106027. Acesso em: 02 jun. 2024.

    • APA

      Castanha, N., Miano, A. C., Jones, O. G., Reuhs, B. L., Campanella, O. H., & Augusto, P. E. D. (2020). Starch modification by ozone: correlating molecular structure and gel properties in different starch sources. Food Hydrocolloids, 108, 1-13. doi:10.1016/j.foodhyd.2020.106027

    • NLM

      Castanha N, Miano AC, Jones OG, Reuhs BL, Campanella OH, Augusto PED. Starch modification by ozone: correlating molecular structure and gel properties in different starch sources [Internet]. Food Hydrocolloids. 2020 ; 108 1-13.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodhyd.2020.106027

    • Vancouver

      Castanha N, Miano AC, Jones OG, Reuhs BL, Campanella OH, Augusto PED. Starch modification by ozone: correlating molecular structure and gel properties in different starch sources [Internet]. Food Hydrocolloids. 2020 ; 108 1-13.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodhyd.2020.106027

  • Artigo de periodico

    Ozone modification of arracacha starch: effect on structure and functional properties (2020)

    Lima, Dâmaris Carvalho ; Villar, James; Castanha, Nanci ; Maniglia, Bianca Chieregato ; Matta Junior, Manoel Divino ; Augusto, Pedro Esteves Duarte

    Source: Food Hydrocolloids. Unidade: ESALQ

    Subjects: AMIDO, MANDIOCA, OZÔNIO, PROCESSAMENTO DE ALIMENTOS

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      LIMA, Dâmaris Carvalho et al. Ozone modification of arracacha starch: effect on structure and functional properties. Food Hydrocolloids, v. 108, p. 1-12, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2020.106066. Acesso em: 02 jun. 2024.

    • APA

      Lima, D. C., Villar, J., Castanha, N., Maniglia, B. C., Matta Junior, M. D., & Augusto, P. E. D. (2020). Ozone modification of arracacha starch: effect on structure and functional properties. Food Hydrocolloids, 108, 1-12. doi:10.1016/j.foodhyd.2020.106066

    • NLM

      Lima DC, Villar J, Castanha N, Maniglia BC, Matta Junior MD, Augusto PED. Ozone modification of arracacha starch: effect on structure and functional properties [Internet]. Food Hydrocolloids. 2020 ; 108 1-12.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodhyd.2020.106066

    • Vancouver

      Lima DC, Villar J, Castanha N, Maniglia BC, Matta Junior MD, Augusto PED. Ozone modification of arracacha starch: effect on structure and functional properties [Internet]. Food Hydrocolloids. 2020 ; 108 1-12.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodhyd.2020.106066

  • Artigo de periodico

    Microencapsulation by complex coacervation as a tool to protect bioactive compounds and to reduce astringency and strong flavor of vegetable extracts (2020)

    Souza, Volnei Brito de; Thomazini, Marcelo; Chaves, Isabela Elias; Ferro-Furtado, Roselayne; Fávaro-Trindade, Carmen Silvia

    Source: Food Hydrocolloids. Unidade: FZEA

    Subjects: COMPOSTOS FENÓLICOS, ENCAPSULAMENTO ELETRÔNICO, PROANTOCIANIDINAS, CANELA, POLISSACARÍDEOS, ESTABILIDADE, ANÁLISE SENSORIAL DE ALIMENTOS

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      SOUZA, Volnei Brito de et al. Microencapsulation by complex coacervation as a tool to protect bioactive compounds and to reduce astringency and strong flavor of vegetable extracts. Food Hydrocolloids, v. 98, n. Ja 2020, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2019.105244. Acesso em: 02 jun. 2024.

    • APA

      Souza, V. B. de, Thomazini, M., Chaves, I. E., Ferro-Furtado, R., & Fávaro-Trindade, C. S. (2020). Microencapsulation by complex coacervation as a tool to protect bioactive compounds and to reduce astringency and strong flavor of vegetable extracts. Food Hydrocolloids, 98( Ja 2020). doi:10.1016/j.foodhyd.2019.105244

    • NLM

      Souza VB de, Thomazini M, Chaves IE, Ferro-Furtado R, Fávaro-Trindade CS. Microencapsulation by complex coacervation as a tool to protect bioactive compounds and to reduce astringency and strong flavor of vegetable extracts [Internet]. Food Hydrocolloids. 2020 ; 98( Ja 2020):[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodhyd.2019.105244

    • Vancouver

      Souza VB de, Thomazini M, Chaves IE, Ferro-Furtado R, Fávaro-Trindade CS. Microencapsulation by complex coacervation as a tool to protect bioactive compounds and to reduce astringency and strong flavor of vegetable extracts [Internet]. Food Hydrocolloids. 2020 ; 98( Ja 2020):[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodhyd.2019.105244

  • Artigo de periodico

    Which plasticizer is suitable for films based on babassu starch isolated by different methods ? (2019)

    Maniglia, Bianca Chieregato ; Tessaro, Larissa ; Ramos, Ana Paula ; Tapia-Blacido, Delia Rita

    Source: Food Hydrocolloids. Unidades: FFCLRP, FZEA

    Subjects: BABAÇU, GLICERÍDEOS, GLUTAMATOS, UREIA

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      MANIGLIA, Bianca Chieregato et al. Which plasticizer is suitable for films based on babassu starch isolated by different methods ?. Food Hydrocolloids, v. 89, p. 143-152, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2018.10.038. Acesso em: 02 jun. 2024.

    • APA

      Maniglia, B. C., Tessaro, L., Ramos, A. P., & Tapia-Blacido, D. R. (2019). Which plasticizer is suitable for films based on babassu starch isolated by different methods ? Food Hydrocolloids, 89, 143-152. doi:10.1016/j.foodhyd.2018.10.038

    • NLM

      Maniglia BC, Tessaro L, Ramos AP, Tapia-Blacido DR. Which plasticizer is suitable for films based on babassu starch isolated by different methods ? [Internet]. Food Hydrocolloids. 2019 ; 89 143-152.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodhyd.2018.10.038

    • Vancouver

      Maniglia BC, Tessaro L, Ramos AP, Tapia-Blacido DR. Which plasticizer is suitable for films based on babassu starch isolated by different methods ? [Internet]. Food Hydrocolloids. 2019 ; 89 143-152.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodhyd.2018.10.038

  • Artigo de periodico

    Lactase (β-galactosidase) immobilization by complex formation: impact of biopolymers on enzyme activity (2018)

    Souza, Clitor Junior Fernandes de; Garcia Rojas, Edwin Elard; Fávaro-Trindade, Carmen Silvia

    Source: Food Hydrocolloids. Unidade: FZEA

    Subjects: INTOLERÂNCIA À LACTOSE, ENGENHARIA DE ALIMENTOS, BIOPOLÍMEROS, ENZIMAS

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      SOUZA, Clitor Junior Fernandes de e GARCIA ROJAS, Edwin Elard e FÁVARO-TRINDADE, Carmen Silvia. Lactase (β-galactosidase) immobilization by complex formation: impact of biopolymers on enzyme activity. Food Hydrocolloids, v. 83, p. 88-96, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2018.04.044. Acesso em: 02 jun. 2024.

    • APA

      Souza, C. J. F. de, Garcia Rojas, E. E., & Fávaro-Trindade, C. S. (2018). Lactase (β-galactosidase) immobilization by complex formation: impact of biopolymers on enzyme activity. Food Hydrocolloids, 83, 88-96. doi:10.1016/j.foodhyd.2018.04.044

    • NLM

      Souza CJF de, Garcia Rojas EE, Fávaro-Trindade CS. Lactase (β-galactosidase) immobilization by complex formation: impact of biopolymers on enzyme activity [Internet]. Food Hydrocolloids. 2018 ; 83 88-96.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodhyd.2018.04.044

    • Vancouver

      Souza CJF de, Garcia Rojas EE, Fávaro-Trindade CS. Lactase (β-galactosidase) immobilization by complex formation: impact of biopolymers on enzyme activity [Internet]. Food Hydrocolloids. 2018 ; 83 88-96.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodhyd.2018.04.044

  • Artigo de periodico

    Sulfate dodecyl sodium-induced stability of a model intrinsically disordered protein, bovine casein (2018)

    Sun, Yang; Zhang, Juntao; Wang, Haibo; Wang, Tingting; Cheng, Hua; Yu, Bo; Oliveira , Cristiano Luis Pinto de

    Source: Food Hydrocolloids. Unidade: IF

    Subjects: ESPECTROSCOPIA RAMAN, ESPALHAMENTO DE RAIOS X A BAIXOS ÂNGULOS, MÉTODO DE MONTE CARLO

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      SUN, Yang et al. Sulfate dodecyl sodium-induced stability of a model intrinsically disordered protein, bovine casein. Food Hydrocolloids, v. 82, p. 19-28, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2018.03.043. Acesso em: 02 jun. 2024.

    • APA

      Sun, Y., Zhang, J., Wang, H., Wang, T., Cheng, H., Yu, B., & Oliveira , C. L. P. de. (2018). Sulfate dodecyl sodium-induced stability of a model intrinsically disordered protein, bovine casein. Food Hydrocolloids, 82, 19-28. doi:10.1016/j.foodhyd.2018.03.043

    • NLM

      Sun Y, Zhang J, Wang H, Wang T, Cheng H, Yu B, Oliveira CLP de. Sulfate dodecyl sodium-induced stability of a model intrinsically disordered protein, bovine casein [Internet]. Food Hydrocolloids. 2018 ; 82 19-28.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodhyd.2018.03.043

    • Vancouver

      Sun Y, Zhang J, Wang H, Wang T, Cheng H, Yu B, Oliveira CLP de. Sulfate dodecyl sodium-induced stability of a model intrinsically disordered protein, bovine casein [Internet]. Food Hydrocolloids. 2018 ; 82 19-28.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodhyd.2018.03.043

  • Artigo de periodico

    Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient: improvement of stability, sensory aspects and technological properties (2018)

    Ostroschi, Livia Cristina; Souza, Volnei Brito de; Barrientos, Mariana Alejandra Echalar; Tulini, Fabrício Luiz; Comunian, Talita Aline; Thomazini, Marcelo; Balieiro, Júlio Cesar de Carvalho; Roudaut, Gaëlle; Genovese, Maria Inês ; Fávaro-Trindade, Carmen Silvia

    Source: Food Hydrocolloids. Unidades: FZEA, FMVZ, FCF

    Subjects: PROANTOCIANIDINAS, CANELA, SECAGEM, ATOMIZAÇÃO, MALTODEXTRINA, ALIMENTOS FUNCIONAIS, TECNOLOGIA DE ALIMENTOS

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      OSTROSCHI, Livia Cristina et al. Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient: improvement of stability, sensory aspects and technological properties. Food Hydrocolloids, v. 79, p. 343-351, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2018.01.007. Acesso em: 02 jun. 2024.

    • APA

      Ostroschi, L. C., Souza, V. B. de, Barrientos, M. A. E., Tulini, F. L., Comunian, T. A., Thomazini, M., et al. (2018). Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient: improvement of stability, sensory aspects and technological properties. Food Hydrocolloids, 79, 343-351. doi:10.1016/j.foodhyd.2018.01.007

    • NLM

      Ostroschi LC, Souza VB de, Barrientos MAE, Tulini FL, Comunian TA, Thomazini M, Balieiro JC de C, Roudaut G, Genovese MI, Fávaro-Trindade CS. Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient: improvement of stability, sensory aspects and technological properties [Internet]. Food Hydrocolloids. 2018 ; 79 343-351.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodhyd.2018.01.007

    • Vancouver

      Ostroschi LC, Souza VB de, Barrientos MAE, Tulini FL, Comunian TA, Thomazini M, Balieiro JC de C, Roudaut G, Genovese MI, Fávaro-Trindade CS. Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient: improvement of stability, sensory aspects and technological properties [Internet]. Food Hydrocolloids. 2018 ; 79 343-351.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodhyd.2018.01.007

  • Artigo de periodico

    Functional properties and encapsulation of a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum) by complex coacervation using gelatin and different polysaccharides (2018)

    Souza, Volnei Brito de; Thomazini, Marcelo; Barrientos, Mariana Alejandra Echalar; Nalin, Camila Marina; Ferro-Furtado, Roselayne; Genovese, Maria Inês ; Fávaro-Trindade, Carmen Silvia

    Source: Food Hydrocolloids. Unidades: FZEA, FCF

    Subjects: COMPOSTOS FENÓLICOS, CANELA, POLISSACARÍDEOS, CARBOIDRATOS, PROTEÍNAS

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      SOUZA, Volnei Brito de et al. Functional properties and encapsulation of a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum) by complex coacervation using gelatin and different polysaccharides. Food Hydrocolloids, v. 77, p. 297-306, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2017.09.040. Acesso em: 02 jun. 2024.

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      Souza, V. B. de, Thomazini, M., Barrientos, M. A. E., Nalin, C. M., Ferro-Furtado, R., Genovese, M. I., & Fávaro-Trindade, C. S. (2018). Functional properties and encapsulation of a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum) by complex coacervation using gelatin and different polysaccharides. Food Hydrocolloids, 77, 297-306. doi:10.1016/j.foodhyd.2017.09.040

    • NLM

      Souza VB de, Thomazini M, Barrientos MAE, Nalin CM, Ferro-Furtado R, Genovese MI, Fávaro-Trindade CS. Functional properties and encapsulation of a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum) by complex coacervation using gelatin and different polysaccharides [Internet]. Food Hydrocolloids. 2018 ; 77 297-306.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodhyd.2017.09.040

    • Vancouver

      Souza VB de, Thomazini M, Barrientos MAE, Nalin CM, Ferro-Furtado R, Genovese MI, Fávaro-Trindade CS. Functional properties and encapsulation of a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum) by complex coacervation using gelatin and different polysaccharides [Internet]. Food Hydrocolloids. 2018 ; 77 297-306.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodhyd.2017.09.040

  • Artigo de periodico

    Gelatin/starch orally disintegrating films as a promising system for vitamin C delivery (2018)

    Garcia, Vitor Augusto dos Santos; Borges, Josiane Gonçalves; Maciel, Vinicius Borges Vieira; Mazalli, Mônica Roberta; Lapa-Guimarães, Judite das Graças; Vanin, Fernanda Maria; Carvalho, Rosemary Aparecida de

    Source: Food Hydrocolloids. Unidade: FZEA

    Subjects: FILMES COMESTÍVEIS, GELATINA, AMIDO, VITAMINA C

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    • ABNT

      GARCIA, Vitor Augusto dos Santos et al. Gelatin/starch orally disintegrating films as a promising system for vitamin C delivery. Food Hydrocolloids, v. 79, p. 127-135, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2017.12.027. Acesso em: 02 jun. 2024.

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      Garcia, V. A. dos S., Borges, J. G., Maciel, V. B. V., Mazalli, M. R., Lapa-Guimarães, J. das G., Vanin, F. M., & Carvalho, R. A. de. (2018). Gelatin/starch orally disintegrating films as a promising system for vitamin C delivery. Food Hydrocolloids, 79, 127-135. doi:10.1016/j.foodhyd.2017.12.027

    • NLM

      Garcia VA dos S, Borges JG, Maciel VBV, Mazalli MR, Lapa-Guimarães J das G, Vanin FM, Carvalho RA de. Gelatin/starch orally disintegrating films as a promising system for vitamin C delivery [Internet]. Food Hydrocolloids. 2018 ; 79 127-135.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodhyd.2017.12.027

    • Vancouver

      Garcia VA dos S, Borges JG, Maciel VBV, Mazalli MR, Lapa-Guimarães J das G, Vanin FM, Carvalho RA de. Gelatin/starch orally disintegrating films as a promising system for vitamin C delivery [Internet]. Food Hydrocolloids. 2018 ; 79 127-135.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodhyd.2017.12.027

  • Artigo de periodico

    Application of spray chilling and electrostatic interaction to produce lipid microparticles loaded with probiotics as an alternative to improve resistance under stress conditions (2018)

    Silva, Marluci Palazzolli; Tulini, Fabrício Luiz; Matos Junior, Fernando Eustáquio de; Oliveira, Mariana G; Thomazini, Marcelo; Fávaro-Trindade, Carmen Silvia

    Source: Food Hydrocolloids. Unidade: FZEA

    Subjects: MICROENCAPSULAÇÃO, PROBIÓTICOS, LACTOBACILLUS, TECNOLOGIA DE ALIMENTOS

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      SILVA, Marluci Palazzolli et al. Application of spray chilling and electrostatic interaction to produce lipid microparticles loaded with probiotics as an alternative to improve resistance under stress conditions. Food Hydrocolloids, v. 83, p. 109-117, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2018.05.001. Acesso em: 02 jun. 2024.

    • APA

      Silva, M. P., Tulini, F. L., Matos Junior, F. E. de, Oliveira, M. G., Thomazini, M., & Fávaro-Trindade, C. S. (2018). Application of spray chilling and electrostatic interaction to produce lipid microparticles loaded with probiotics as an alternative to improve resistance under stress conditions. Food Hydrocolloids, 83, 109-117. doi:10.1016/j.foodhyd.2018.05.001

    • NLM

      Silva MP, Tulini FL, Matos Junior FE de, Oliveira MG, Thomazini M, Fávaro-Trindade CS. Application of spray chilling and electrostatic interaction to produce lipid microparticles loaded with probiotics as an alternative to improve resistance under stress conditions [Internet]. Food Hydrocolloids. 2018 ; 83 109-117.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodhyd.2018.05.001

    • Vancouver

      Silva MP, Tulini FL, Matos Junior FE de, Oliveira MG, Thomazini M, Fávaro-Trindade CS. Application of spray chilling and electrostatic interaction to produce lipid microparticles loaded with probiotics as an alternative to improve resistance under stress conditions [Internet]. Food Hydrocolloids. 2018 ; 83 109-117.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodhyd.2018.05.001

  • Artigo de periodico

    Physico-chemical, antimicrobial and antioxidant properties of gelatin-chitosan based films loaded with nanoemulsions encapsulating active compounds (2018)

    Pérez Córdoba, Luis Jaime; Norton, Ian T.; Batchelor, Hannah K.; Gkatzionis, Konstantinos; Spyropoulos, Fotios; Sobral, Paulo José do Amaral

    Source: Food Hydrocolloids. Unidade: FZEA

    Subjects: BIOPOLÍMEROS, FILMES COMESTÍVEIS, GELATINA, QUITOSANA, EMULSÕES (FORMAS FARMACÊUTICAS), ANTIOXIDANTES, VIDA-DE-PRATELEIRA, EMBALAGENS DE ALIMENTOS

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      PÉREZ CÓRDOBA, Luis Jaime et al. Physico-chemical, antimicrobial and antioxidant properties of gelatin-chitosan based films loaded with nanoemulsions encapsulating active compounds. Food Hydrocolloids, v. 79, p. 544-559, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2017.12.012. Acesso em: 02 jun. 2024.

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      Pérez Córdoba, L. J., Norton, I. T., Batchelor, H. K., Gkatzionis, K., Spyropoulos, F., & Sobral, P. J. do A. (2018). Physico-chemical, antimicrobial and antioxidant properties of gelatin-chitosan based films loaded with nanoemulsions encapsulating active compounds. Food Hydrocolloids, 79, 544-559. doi:10.1016/j.foodhyd.2017.12.012

    • NLM

      Pérez Córdoba LJ, Norton IT, Batchelor HK, Gkatzionis K, Spyropoulos F, Sobral PJ do A. Physico-chemical, antimicrobial and antioxidant properties of gelatin-chitosan based films loaded with nanoemulsions encapsulating active compounds [Internet]. Food Hydrocolloids. 2018 ; 79 544-559.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodhyd.2017.12.012

    • Vancouver

      Pérez Córdoba LJ, Norton IT, Batchelor HK, Gkatzionis K, Spyropoulos F, Sobral PJ do A. Physico-chemical, antimicrobial and antioxidant properties of gelatin-chitosan based films loaded with nanoemulsions encapsulating active compounds [Internet]. Food Hydrocolloids. 2018 ; 79 544-559.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodhyd.2017.12.012

  • Artigo de periodico

    Is isolating starch from the residue of annatto pigment extraction feasible? (2018)

    Silveira, Thamiris Maria Garcia; Tapia-Blacido, Delia Rita

    Source: Food Hydrocolloids. Unidade: FFCLRP

    Subjects: URUCUM, AMIDO, ANTIOXIDANTES

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      SILVEIRA, Thamiris Maria Garcia e TAPIA-BLACIDO, Delia Rita. Is isolating starch from the residue of annatto pigment extraction feasible?. Food Hydrocolloids, v. 77, p. 117-125, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2017.09.027. Acesso em: 02 jun. 2024.

    • APA

      Silveira, T. M. G., & Tapia-Blacido, D. R. (2018). Is isolating starch from the residue of annatto pigment extraction feasible? Food Hydrocolloids, 77, 117-125. doi:10.1016/j.foodhyd.2017.09.027

    • NLM

      Silveira TMG, Tapia-Blacido DR. Is isolating starch from the residue of annatto pigment extraction feasible? [Internet]. Food Hydrocolloids. 2018 ; 77 117-125.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodhyd.2017.09.027

    • Vancouver

      Silveira TMG, Tapia-Blacido DR. Is isolating starch from the residue of annatto pigment extraction feasible? [Internet]. Food Hydrocolloids. 2018 ; 77 117-125.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodhyd.2017.09.027

  • Artigo de periodico

    Potato starch modification using the ozone technology (2017)

    Castanha, Nanci ; Matta Junior, Manoel Divino da ; Augusto, Pedro Esteves Duarte

    Source: Food Hydrocolloids. Unidade: ESALQ

    Subjects: AMIDO, BATATA

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    • ABNT

      CASTANHA, Nanci e MATTA JUNIOR, Manoel Divino da e AUGUSTO, Pedro Esteves Duarte. Potato starch modification using the ozone technology. Food Hydrocolloids, v. 66, p. 343-356, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2016.12.001. Acesso em: 02 jun. 2024.

    • APA

      Castanha, N., Matta Junior, M. D. da, & Augusto, P. E. D. (2017). Potato starch modification using the ozone technology. Food Hydrocolloids, 66, 343-356. doi:10.1016/j.foodhyd.2016.12.001

    • NLM

      Castanha N, Matta Junior MD da, Augusto PED. Potato starch modification using the ozone technology [Internet]. Food Hydrocolloids. 2017 ; 66 343-356.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodhyd.2016.12.001

    • Vancouver

      Castanha N, Matta Junior MD da, Augusto PED. Potato starch modification using the ozone technology [Internet]. Food Hydrocolloids. 2017 ; 66 343-356.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodhyd.2016.12.001

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