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Refinado por: assunto: Engenharia De Alimentos remover assunto: Microencapsulação remover
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1
Characterisation of curcumin-loaded proliposomes produced by coating of micronised sucrose and hydration of phospholipid powders to obtain multilamellar liposomes
Characterisation of curcumin-loaded proliposomes produced by coating of micronised sucrose and hydration of phospholipid powders to obtain multilamellar liposomes
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Characterisation of curcumin-loaded proliposomes produced by coating of micronised sucrose and hydration of phospholipid powders to obtain multilamellar liposomes

Guilherme de Sousa Silva Camila Garcia Jange; Juliana Silveira de Souza Rocha; Matheus Andrade Chaves; Samantha Cristina de Pinho

International Journal of Food Science & Technology Chichester v. 52, n. 3, p. 772-780, Mar. 2017

Chichester 2017

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2017 Cha )(Acessar)

2
Effect of different stress conditions on the stability of quercetin-loaded lipid microparticles produced with babacu (Orbignya speciosa) oil evaluation of their potential use in food applications
Effect of different stress conditions on the stability of quercetin-loaded lipid microparticles produced with babacu (Orbignya speciosa) oil evaluation of their potential use in food applications
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Effect of different stress conditions on the stability of quercetin-loaded lipid microparticles produced with babacu (Orbignya speciosa) oil evaluation of their potential use in food applications

Camila Pinheiro Silva Cazado Samantha Cristina de Pinho

Food Science and Technology Campinas v. 36, n. 1, p. 9-17, 2016

Campinas 2016

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2016 Eff )(Acessar)

3
Rheological and mechanical characterization of curcumin-loaded emulsion-filled gels produced with whey protein isolate and xanthan gum
Rheological and mechanical characterization of curcumin-loaded emulsion-filled gels produced with whey protein isolate and xanthan gum
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Rheological and mechanical characterization of curcumin-loaded emulsion-filled gels produced with whey protein isolate and xanthan gum

Ivana Morais Geremias de Andrade Nayla Padua Del Bianco Gontijo Souki; Izabel Cristina Freitas Moraes; Samantha Cristina de Pinho

LWT - Food Science and Technology London v. 86, p. 166-173, 2017

London 2017

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2017 Rhe )(Acessar)

4
Liposomes encapsulating beta-carotene produced by the proliposomes method characterisation and shelf life of powders and phospholipid vesicles
Liposomes encapsulating beta-carotene produced by the proliposomes method characterisation and shelf life of powders and phospholipid vesicles
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Liposomes encapsulating beta-carotene produced by the proliposomes method characterisation and shelf life of powders and phospholipid vesicles

Marília Moraes José Mário Pereira de Carvalho; Cíntia Ribeiro da Silva; Stefany Cho; Mirella Roberta Sola; Samantha Cristina de Pinho

International Journal of Food Science and Technology West Sussex v. 48, n. 2, p. 274-282, 2013

West Sussex 2013

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2013 Lip )(Acessar)

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Autor/Criador 

  1. Sola, M  (1)
  2. Carvalho, J  (1)
  3. Silva, C  (1)
  4. Chaves, M  (1)
  5. Andrade, I  (1)
  6. Cazado, C  (1)
  7. Moraes, M  (1)
  8. Souki, N  (1)
  9. Silva, G  (1)
  10. Cho, S  (1)
  11. Jange, C  (1)
  12. Rocha, J  (1)
  13. Moraes, I  (1)
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Deste Autor:

  1. Pinho, S
  2. Sola, M
  3. Carvalho, J
  4. Silva, C
  5. Chaves, M

Neste Assunto:

  1. Engenharia De Alimentos
  2. Microencapsulação
  3. Lipossomos
  4. Sacarose
  5. Emulsões (Formas Farmacêuticas)

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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