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Filtros : "Food Bioscience" "LIPOSSOMOS" Removido: "ESALQ-ESALQ" Limpar

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  • 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

    Acesso à fonteDOIHow to cite
    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: 26 ago. 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 ago. 26 ] 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 ago. 26 ] Available from: https://doi.org/10.1016/j.fbio.2018.08.003

  • Artigo de periodico

    Encapsulation of quercetin in liposomes by ethanol injection and physicochemical characterization of dispersions and lyophilized vesicles (2017)

    Toniazzo, Taíse; Peres, Marina da Silva; Ramos, Ana Paula; Pinho, Samantha Cristina de

    Source: Food Bioscience. Unidades: FFCLRP, FZEA

    Subjects: FLAVONOIDES, LIPOSSOMOS, MICROENCAPSULAÇÃO, LIOFILIZAÇÃO

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

    • ABNT

      TONIAZZO, Taíse et al. Encapsulation of quercetin in liposomes by ethanol injection and physicochemical characterization of dispersions and lyophilized vesicles. Food Bioscience, v. 19, p. 17-25, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.fbio.2017.05.003. Acesso em: 26 ago. 2024.

    • APA

      Toniazzo, T., Peres, M. da S., Ramos, A. P., & Pinho, S. C. de. (2017). Encapsulation of quercetin in liposomes by ethanol injection and physicochemical characterization of dispersions and lyophilized vesicles. Food Bioscience, 19, 17-25. doi:10.1016/j.fbio.2017.05.003

    • NLM

      Toniazzo T, Peres M da S, Ramos AP, Pinho SC de. Encapsulation of quercetin in liposomes by ethanol injection and physicochemical characterization of dispersions and lyophilized vesicles [Internet]. Food Bioscience. 2017 ; 19 17-25.[citado 2024 ago. 26 ] Available from: https://doi.org/10.1016/j.fbio.2017.05.003

    • Vancouver

      Toniazzo T, Peres M da S, Ramos AP, Pinho SC de. Encapsulation of quercetin in liposomes by ethanol injection and physicochemical characterization of dispersions and lyophilized vesicles [Internet]. Food Bioscience. 2017 ; 19 17-25.[citado 2024 ago. 26 ] Available from: https://doi.org/10.1016/j.fbio.2017.05.003
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