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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: 02 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. 02 ] 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. 02 ] Available from: https://doi.org/10.1016/j.fbio.2021.101455
Artigo de periodico
Microencapsulation with spray-chilling as an innovative strategy for probiotic low sodium requeijão cremoso processed cheese processing (2022)
Silva, Ramón; Pimentel, Tatiana Colombo; Matos Junior, Fernando Eustáquio de; Esmerino, Erick Almeida ; Freitas, Mônica Queiroz de; Fávaro-Trindade, Carmen Silvia ; Silva, Marcia Cristina; Cruz, Adriano Gomes da
Source: Food Bioscience. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, PROBIÓTICOS, SÓDIO, QUEIJO
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ABNT
SILVA, Ramón et al. Microencapsulation with spray-chilling as an innovative strategy for probiotic low sodium requeijão cremoso processed cheese processing. Food Bioscience, v. 46, p. 1-12, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.fbio.2021.101517. Acesso em: 02 out. 2024.
APA
Silva, R., Pimentel, T. C., Matos Junior, F. E. de, Esmerino, E. A., Freitas, M. Q. de, Fávaro-Trindade, C. S., et al. (2022). Microencapsulation with spray-chilling as an innovative strategy for probiotic low sodium requeijão cremoso processed cheese processing. Food Bioscience, 46, 1-12. doi:10.1016/j.fbio.2021.101517
NLM
Silva R, Pimentel TC, Matos Junior FE de, Esmerino EA, Freitas MQ de, Fávaro-Trindade CS, Silva MC, Cruz AG da. Microencapsulation with spray-chilling as an innovative strategy for probiotic low sodium requeijão cremoso processed cheese processing [Internet]. Food Bioscience. 2022 ; 46 1-12.[citado 2024 out. 02 ] Available from: https://doi.org/10.1016/j.fbio.2021.101517
Vancouver
Silva R, Pimentel TC, Matos Junior FE de, Esmerino EA, Freitas MQ de, Fávaro-Trindade CS, Silva MC, Cruz AG da. Microencapsulation with spray-chilling as an innovative strategy for probiotic low sodium requeijão cremoso processed cheese processing [Internet]. Food Bioscience. 2022 ; 46 1-12.[citado 2024 out. 02 ] Available from: https://doi.org/10.1016/j.fbio.2021.101517
Artigo de periodico
Curcumin nanoemulsions stabilized with natural plant-based emulsifiers (2021)
Dammak, Ilyes ; Sobral, Paulo José do Amaral
Source: Food Bioscience. Unidade: FZEA
Subjects: EMULSIFICANTES, PECTINA, ACÁCIA, MICROENCAPSULAÇÃO, EMBALAGENS DE ALIMENTOS
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ABNT
DAMMAK, Ilyes e SOBRAL, Paulo José do Amaral. Curcumin nanoemulsions stabilized with natural plant-based emulsifiers. Food Bioscience, v. 43, p. 1-9, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.fbio.2021.101335. Acesso em: 02 out. 2024.
APA
Dammak, I., & Sobral, P. J. do A. (2021). Curcumin nanoemulsions stabilized with natural plant-based emulsifiers. Food Bioscience, 43, 1-9. doi:10.1016/j.fbio.2021.101335
NLM
Dammak I, Sobral PJ do A. Curcumin nanoemulsions stabilized with natural plant-based emulsifiers [Internet]. Food Bioscience. 2021 ; 43 1-9.[citado 2024 out. 02 ] Available from: https://doi.org/10.1016/j.fbio.2021.101335
Vancouver
Dammak I, Sobral PJ do A. Curcumin nanoemulsions stabilized with natural plant-based emulsifiers [Internet]. Food Bioscience. 2021 ; 43 1-9.[citado 2024 out. 02 ] Available from: https://doi.org/10.1016/j.fbio.2021.101335
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
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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: 02 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. 02 ] 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. 02 ] 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
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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: 02 out. 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 out. 02 ] 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 out. 02 ] Available from: https://doi.org/10.1016/j.fbio.2017.05.003
Artigo de periodico
Functional properties of encapsulated Cagaita (Eugenia dysenterica DC.) fruit extract (2017)
Daza, Luis Daniel; Fujita, Alice; Granato, Daniel; Fávaro-Trindade, Carmen Silvia; Genovese, Maria Inês
Source: Food Bioscience. Unidades: FZEA, FCF
Subjects: MICROENCAPSULAÇÃO, GOMAS E RESINAS, FRUTAS TROPICAIS, ALIMENTOS FUNCIONAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DAZA, Luis Daniel et al. Functional properties of encapsulated Cagaita (Eugenia dysenterica DC.) fruit extract. Food Bioscience, v. 18, p. 15-21, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.fbio.2017.03.003. Acesso em: 02 out. 2024.
APA
Daza, L. D., Fujita, A., Granato, D., Fávaro-Trindade, C. S., & Genovese, M. I. (2017). Functional properties of encapsulated Cagaita (Eugenia dysenterica DC.) fruit extract. Food Bioscience, 18, 15-21. doi:10.1016/j.fbio.2017.03.003
NLM
Daza LD, Fujita A, Granato D, Fávaro-Trindade CS, Genovese MI. Functional properties of encapsulated Cagaita (Eugenia dysenterica DC.) fruit extract [Internet]. Food Bioscience. 2017 ; 18 15-21.[citado 2024 out. 02 ] Available from: https://doi.org/10.1016/j.fbio.2017.03.003
Vancouver
Daza LD, Fujita A, Granato D, Fávaro-Trindade CS, Genovese MI. Functional properties of encapsulated Cagaita (Eugenia dysenterica DC.) fruit extract [Internet]. Food Bioscience. 2017 ; 18 15-21.[citado 2024 out. 02 ] Available from: https://doi.org/10.1016/j.fbio.2017.03.003

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