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Artigo de periodico
Impact of ultrasound process on cassava starch nanoparticles and Pickering emulsions stability (2024)
Guida, Carolina; Aguiar, Ana Carolina; Magalhães, Ana Elisa Ramos; Soares, Marcelo Gomes; Cunha, Rosiane Lopes
Source: Food Research International. Unidade: ESALQ
Subjects: AMIDO, MANDIOCA, NANOPARTÍCULAS, ULTRASSOM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GUIDA, Carolina et al. Impact of ultrasound process on cassava starch nanoparticles and Pickering emulsions stability. Food Research International, v. 192, p. 1-10, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2024.114810. Acesso em: 06 out. 2024.
APA
Guida, C., Aguiar, A. C., Magalhães, A. E. R., Soares, M. G., & Cunha, R. L. (2024). Impact of ultrasound process on cassava starch nanoparticles and Pickering emulsions stability. Food Research International, 192, 1-10. doi:10.1016/j.foodres.2024.114810
NLM
Guida C, Aguiar AC, Magalhães AER, Soares MG, Cunha RL. Impact of ultrasound process on cassava starch nanoparticles and Pickering emulsions stability [Internet]. Food Research International. 2024 ; 192 1-10.[citado 2024 out. 06 ] Available from: https://doi.org/10.1016/j.foodres.2024.114810
Vancouver
Guida C, Aguiar AC, Magalhães AER, Soares MG, Cunha RL. Impact of ultrasound process on cassava starch nanoparticles and Pickering emulsions stability [Internet]. Food Research International. 2024 ; 192 1-10.[citado 2024 out. 06 ] Available from: https://doi.org/10.1016/j.foodres.2024.114810
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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 06 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. 06 ] 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. 06 ] Available from: https://doi.org/10.3390/foods13020327
Artigo de periodico
Emerging technologies to enhance starch performance (2021)
Maniglia, Bianca Chieregato ; Silva, Nanci Castanha da ; Rojas, Meliza Lindsay; Augusto, Pedro Esteves Duarte
Source: Current Opinion in Food Science. Unidade: ESALQ
Subjects: AMIDO, HOMOGENEIZAÇÃO, OZÔNIO, TECNOLOGIA DE ALIMENTOS, ULTRASSOM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MANIGLIA, Bianca Chieregato et al. Emerging technologies to enhance starch performance. Current Opinion in Food Science, v. 37, p. 26-36, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.cofs.2020.09.003. Acesso em: 06 out. 2024.
APA
Maniglia, B. C., Silva, N. C. da, Rojas, M. L., & Augusto, P. E. D. (2021). Emerging technologies to enhance starch performance. Current Opinion in Food Science, 37, 26-36. doi:10.1016/j.cofs.2020.09.003
NLM
Maniglia BC, Silva NC da, Rojas ML, Augusto PED. Emerging technologies to enhance starch performance [Internet]. Current Opinion in Food Science. 2021 ; 37 26-36.[citado 2024 out. 06 ] Available from: https://doi.org/10.1016/j.cofs.2020.09.003
Vancouver
Maniglia BC, Silva NC da, Rojas ML, Augusto PED. Emerging technologies to enhance starch performance [Internet]. Current Opinion in Food Science. 2021 ; 37 26-36.[citado 2024 out. 06 ] Available from: https://doi.org/10.1016/j.cofs.2020.09.003
Artigo de periodico
Starch modification through environmentally friendly alternatives: a review (2020)
Maniglia, Bianca Chieregato ; Castanha, Nanci ; Le-Bail, P; Le-Bail, A; Augusto, Pedro Esteves Duarte
Source: Critical Reviews in Food Science and Nutrition. Unidade: ESALQ
Subjects: AMIDO, OZÔNIO, TECNOLOGIA DE ALIMENTOS, ULTRASSOM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MANIGLIA, Bianca Chieregato et al. Starch modification through environmentally friendly alternatives: a review. Critical Reviews in Food Science and Nutrition, p. 1-24, 2020Tradução . . Disponível em: https://doi.org/10.1080/10408398.2020.1778633. Acesso em: 06 out. 2024.
APA
Maniglia, B. C., Castanha, N., Le-Bail, P., Le-Bail, A., & Augusto, P. E. D. (2020). Starch modification through environmentally friendly alternatives: a review. Critical Reviews in Food Science and Nutrition, 1-24. doi:10.1080/10408398.2020.1778633
NLM
Maniglia BC, Castanha N, Le-Bail P, Le-Bail A, Augusto PED. Starch modification through environmentally friendly alternatives: a review [Internet]. Critical Reviews in Food Science and Nutrition. 2020 ; 1-24.[citado 2024 out. 06 ] Available from: https://doi.org/10.1080/10408398.2020.1778633
Vancouver
Maniglia BC, Castanha N, Le-Bail P, Le-Bail A, Augusto PED. Starch modification through environmentally friendly alternatives: a review [Internet]. Critical Reviews in Food Science and Nutrition. 2020 ; 1-24.[citado 2024 out. 06 ] Available from: https://doi.org/10.1080/10408398.2020.1778633
Artigo de periodico
Combining ozone and ultrasound technologies to modify maize starch (2019)
Castanha, Nanci ; Lima, Dâmaris Carvalho; Matta Junior, Manoel Divino ; Campanella, O. H; Augusto, Pedro Esteves Duarte
Source: International Journal of Biological Macromolecules. Unidade: ESALQ
Subjects: AMIDO, MILHO, OXIDAÇÃO COM OZÔNIO, ULTRASSOM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CASTANHA, Nanci et al. Combining ozone and ultrasound technologies to modify maize starch. International Journal of Biological Macromolecules, v. 139, p. 63-74, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.ijbiomac.2019.07.161. Acesso em: 06 out. 2024.
APA
Castanha, N., Lima, D. C., Matta Junior, M. D., Campanella, O. H., & Augusto, P. E. D. (2019). Combining ozone and ultrasound technologies to modify maize starch. International Journal of Biological Macromolecules, 139, 63-74. doi:10.1016/j.ijbiomac.2019.07.161
NLM
Castanha N, Lima DC, Matta Junior MD, Campanella OH, Augusto PED. Combining ozone and ultrasound technologies to modify maize starch [Internet]. International Journal of Biological Macromolecules. 2019 ; 139 63-74.[citado 2024 out. 06 ] Available from: https://doi.org/10.1016/j.ijbiomac.2019.07.161
Vancouver
Castanha N, Lima DC, Matta Junior MD, Campanella OH, Augusto PED. Combining ozone and ultrasound technologies to modify maize starch [Internet]. International Journal of Biological Macromolecules. 2019 ; 139 63-74.[citado 2024 out. 06 ] Available from: https://doi.org/10.1016/j.ijbiomac.2019.07.161

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