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Filtros : "Indexado no Scopus" "2013" "ADOÇANTES" Limpar

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  • Artigo de periodico

    Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness (2013)

    Rocha-Selmi, Glaucia Aguiar; Bozza, Fernanda Tonche; Thomazini, Marcelo; Bolini, Helena Maria André; Fávaro-Trindade, Carmen Sílvia

    Source: Food Chemistry. Unidade: FZEA

    Subjects: MICROENCAPSULAÇÃO, ADOÇANTES, ESPECTROSCOPIA INFRAVERMELHA

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

    • ABNT

      ROCHA-SELMI, Glaucia Aguiar et al. Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness. Food Chemistry, v. 139, n. 1-4, p. 72-78, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2013.01.114. Acesso em: 15 out. 2024.

    • APA

      Rocha-Selmi, G. A., Bozza, F. T., Thomazini, M., Bolini, H. M. A., & Fávaro-Trindade, C. S. (2013). Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness. Food Chemistry, 139( 1-4), 72-78. doi:10.1016/j.foodchem.2013.01.114

    • NLM

      Rocha-Selmi GA, Bozza FT, Thomazini M, Bolini HMA, Fávaro-Trindade CS. Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness [Internet]. Food Chemistry. 2013 ; 139( 1-4): 72-78.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.foodchem.2013.01.114

    • Vancouver

      Rocha-Selmi GA, Bozza FT, Thomazini M, Bolini HMA, Fávaro-Trindade CS. Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness [Internet]. Food Chemistry. 2013 ; 139( 1-4): 72-78.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.foodchem.2013.01.114

  • Artigo de periodico

    Double emulsion stage prior to complex coacervation process for microencapsulation of sweetener sucralose (2013)

    Rocha-Selmi, Glaucia Aguiar; Theodoro, Aline Cristina; Thomazini, Marcelo; Bolini, Helena Maria André; Fávaro-Trindade, Carmen Sílvia

    Source: Journal of Food Engineering. Unidade: FZEA

    Subjects: MICROENCAPSULAÇÃO, ADOÇANTES, ESPECTROSCOPIA INFRAVERMELHA

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

    • ABNT

      ROCHA-SELMI, Glaucia Aguiar et al. Double emulsion stage prior to complex coacervation process for microencapsulation of sweetener sucralose. Journal of Food Engineering, v. 119, n. 1, p. 28-32, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2013.05.002. Acesso em: 15 out. 2024.

    • APA

      Rocha-Selmi, G. A., Theodoro, A. C., Thomazini, M., Bolini, H. M. A., & Fávaro-Trindade, C. S. (2013). Double emulsion stage prior to complex coacervation process for microencapsulation of sweetener sucralose. Journal of Food Engineering, 119( 1), 28-32. doi:10.1016/j.jfoodeng.2013.05.002

    • NLM

      Rocha-Selmi GA, Theodoro AC, Thomazini M, Bolini HMA, Fávaro-Trindade CS. Double emulsion stage prior to complex coacervation process for microencapsulation of sweetener sucralose [Internet]. Journal of Food Engineering. 2013 ; 119( 1): 28-32.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.jfoodeng.2013.05.002

    • Vancouver

      Rocha-Selmi GA, Theodoro AC, Thomazini M, Bolini HMA, Fávaro-Trindade CS. Double emulsion stage prior to complex coacervation process for microencapsulation of sweetener sucralose [Internet]. Journal of Food Engineering. 2013 ; 119( 1): 28-32.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.jfoodeng.2013.05.002
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