Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying: use of heated and unheated whey protein isolates as emulsifiers - Comunian, Talita Aline; Silva, Marluci Palazzolli da; Moraes, Izabel Cristina Freitas; Fávaro-Trindade, Carmen Silvia (Food Research International, 2020)