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Refinado por: assunto: Biopolímeros remover
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1
Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions
Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions

Ilyes Dammak Paulo José do Amaral Sobral

Journal of Food Engineering London v. 237, p. 33-43, Nov. 2018

London 2018

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2018 Eff )(Acessar)

2
Preparation, characterization and in vitro release of β-galactosidase encapsulated by complex coacervation
Preparation, characterization and in vitro release of β-galactosidase encapsulated by complex coacervation
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Preparation, characterization and in vitro release of β-galactosidase encapsulated by complex coacervation

Clitor Junior Fernandes de Souza Talita Aline Comunian; Carmen Silvia Fávaro-Trindade; International Congress on Bioactive Compounds (1. 2018 Campinas, SP); International Workshop on Bioactive Compounds: Food Design and Health Nutrition (2. 2018 Campinas, SP)

Abstracts ICBC Campinas : Unicamp, 2018

Campinas Unicamp 2018

Acesso online. A biblioteca também possui exemplares impressos.

3
Effect of extrusion on the emulsifying properties of soybean proteins and pectin mixtures modelled by response surface methodology
Effect of extrusion on the emulsifying properties of soybean proteins and pectin mixtures modelled by response surface methodology
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of extrusion on the emulsifying properties of soybean proteins and pectin mixtures modelled by response surface methodology

Arthur Soares Bueno Cristina Meyer Pereira; Bruna Menegassi; José Alfredo Gomes Areas; Inar Alves de Castro

Journal of food engineering London v. 90, n.4, p. 504-510, Feb. 2009

London 2009

Localização: FSP - Faculdade de Saúde Pública    (HNT-01/2009 )(Acessar)

4
Physico-chemical, antimicrobial and antioxidant properties of gelatin-chitosan based films loaded with nanoemulsions encapsulating active compounds
Physico-chemical, antimicrobial and antioxidant properties of gelatin-chitosan based films loaded with nanoemulsions encapsulating active compounds
Material Type:
Artigo 		Adicionar ao Meu Espaço

Physico-chemical, antimicrobial and antioxidant properties of gelatin-chitosan based films loaded with nanoemulsions encapsulating active compounds

Luis Jaime Pérez Córdoba Ian T Norton; Hannah K Batchelor; Konstantinos Gkatzionis; Fotios Spyropoulos; Paulo José do Amaral Sobral

Food Hydrocolloids Amsterdam v. 79, p. 544-559, June 2018

Amsterdam 2018

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2018 Phy )(Acessar)

5
Effect of extrusion on the emulsifying properties of soybean proteins and pectin mixtures modelled by response surface methodology
Effect of extrusion on the emulsifying properties of soybean proteins and pectin mixtures modelled by response surface methodology
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of extrusion on the emulsifying properties of soybean proteins and pectin mixtures modelled by response surface methodology

Arthur Soares Bueno Cristina Meyer Pereira; Bruna Menegassi; José Alfredo Gomes Areas; Inar Alves de Castro

Journal of food engineering London v. 90, n.4, p. 504-510, Feb. 2009

London 2009

Localização: FSP - Faculdade de Saúde Pública    (HNT-01/2009 )(Acessar)

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Deste Autor:

  1. Pereira, C
  2. Menegassi, B
  3. Castro, I
  4. Bueno, A
  5. Areas, J

Neste Assunto:

  1. Emulsões (Formas Farmacêuticas)
  2. Soja
  3. Hidrocoloide
  4. Tecnologia De Alimentos (Metodologia)
  5. Microencapsulação

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

Buscando em bases de dados remotas. Favor aguardar.