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Refinado por: assunto: Biopolímeros remover
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1
Gelatin-based nanocomposite films activated by double emulsion loaded with “Pitanga” leaf extract bioaccessibility and cytotoxicity of emulsions and films after in vitro digestion
Gelatin-based nanocomposite films activated by double emulsion loaded with “Pitanga” leaf extract bioaccessibility and cytotoxicity of emulsions and films after in vitro digestion
Material Type:
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Gelatin-based nanocomposite films activated by double emulsion loaded with “Pitanga” leaf extract bioaccessibility and cytotoxicity of emulsions and films after in vitro digestion

Larissa Tessaro Raquel F. S Gonçalves; Joana T Martins; Ana C Pinheiro; António A Vicente; Paulo José do Amaral Sobral

Food Hydrocolloids Amsterdam v. 154, art. 110136, p. 1-10, 2024

Amsterdam 2024

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2024 Gel )(Acessar)

2
Improving the properties of gelatin-based films by incorporation of “pitanga” leaf extract and crystalline nanocellulose
Improving the properties of gelatin-based films by incorporation of “pitanga” leaf extract and crystalline nanocellulose
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Improving the properties of gelatin-based films by incorporation of “pitanga” leaf extract and crystalline nanocellulose

Larissa Tessaro Ana Gabrielle Rodrigues Pereira; Milena Martelli-Tosi; Paulo José do Amaral Sobral

Foods Basel v. 13, n. 10, art. 1480, p. 1-20, 2024

Basel 2024

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2024 Imp )(Acessar)

3
Films based on biopolymers incorporated with active compounds encapsulated in emulsions properties and potential applications: a review
Films based on biopolymers incorporated with active compounds encapsulated in emulsions properties and potential applications: a review
Material Type:
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Films based on biopolymers incorporated with active compounds encapsulated in emulsions properties and potential applications: a review

Camily Aparecida Reis Andresa Gomes; Paulo José do Amaral Sobral

Foods Basel v. 12, art. 3602, p. 1-23, 2023

Basel 2023

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2023 Fil )(Acessar)

4
Effect of emulsifier type of emulsions (O/W) encapsulating crude red propolis on soy protein isolate-based active films properties
Effect of emulsifier type of emulsions (O/W) encapsulating crude red propolis on soy protein isolate-based active films properties
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Effect of emulsifier type of emulsions (O/W) encapsulating crude red propolis on soy protein isolate-based active films properties

Camily Aparecida Reis Andresa Gomes; Paulo José do Amaral Sobral; Simpósio de Pós-Graduação da Faculdade de Zootecnia e Engenharia de Alimentos (6. 2023 Pirassununga, SP)

Caderno de Resumos Pirassununga: FZEA-USP, 2023

Pirassununga Faculdade de Zootecnia e Engenharia de Alimentos da Universidade de São Paulo 2023

Acesso online. A biblioteca também possui exemplares impressos.

5
Rheological and viscoelastic properties of colloidal solutions based on gelatins and chitosan as affected by pH
Rheological and viscoelastic properties of colloidal solutions based on gelatins and chitosan as affected by pH
Material Type:
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Rheological and viscoelastic properties of colloidal solutions based on gelatins and chitosan as affected by pH

Paula Benoso Ana Mônica Quinta Barbosa Bittante; Izabel Cristina Freitas Moraes; Paulo José do Amaral Sobral

International Journal of Food Science and Technology Oxford v. 57, n. 4, p. 2365-2375, Apr. 2022

Oxford 2022

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2022 Rhe )(Acessar)

6
Rheological and viscoelastic properties of chitosan solutions prepared with different chitosan or acetic acid concentrations
Rheological and viscoelastic properties of chitosan solutions prepared with different chitosan or acetic acid concentrations
Material Type:
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Rheological and viscoelastic properties of chitosan solutions prepared with different chitosan or acetic acid concentrations

Paulo José do Amaral Sobral Gebremedhin Gebremariam; Federico Drudi; Ana Cristina de Aguiar Saldanha Pinheiro; Santina Romani; Pietro Rocculi; Marco Dalla Rosa

Foods Basel v. 11, art. 2692, p. 1-19, 2022

Basel 2022

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2022 Rhe )(Acessar)

7
Wettability of gelatin-based films the effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads
Wettability of gelatin-based films the effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads
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Wettability of gelatin-based films the effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads

Palmer Vicente Pulla Huillca Andresa Gomes; Ana Mônica Quinta Barbosa Bittante; Rodrigo Vinicius Lourenço; Paulo José do Amaral Sobral

Journal of Food Engineering London v. 297, art. 110480, p. 1-10, 2021

London 2021

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2021 Wet )(Acessar)

8
Boldo (Peumus boldus) leaf’s hydroethanolic extracts on gelatin-based active films
Boldo (Peumus boldus) leaf’s hydroethanolic extracts on gelatin-based active films
Material Type:
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Boldo (Peumus boldus) leaf’s hydroethanolic extracts on gelatin-based active films

David Willian Bertan Gisele Lourenço da Aparecida; Maria Jeannine Bonilla Lagos; Rodrigo Vinicius Lourenço; Ana Mônica Quinta Barbosa Bittante; Paulo José do Amaral Sobral

Journal of Food Processing and Preservation Hoboken v. 45, n. 11, art. e15936, p. 1-11, 2021

Hoboken 2021

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2021 Bol )(Acessar)

9
Gelatin and/or chitosan-based films activated with "Pitanga" (Eugenia uniflora L.) leaf hydroethanolic extract encapsulated in double emulsion
Gelatin and/or chitosan-based films activated with "Pitanga" (Eugenia uniflora L.) leaf hydroethanolic extract encapsulated in double emulsion
Material Type:
Artigo 		Adicionar ao Meu Espaço

Gelatin and/or chitosan-based films activated with "Pitanga" (Eugenia uniflora L.) leaf hydroethanolic extract encapsulated in double emulsion

Larissa Tessaro Carla Giovana Luciano; Ana Mônica Quinta Barbosa Bittante; Rodrigo Vinícius Lourenço; Milena Martelli-Tosi; Paulo José do Amaral Sobral

Food Hydrocolloids Amsterdam v. 113, art. 106523, p. 1-12, Apr. 2021

Amsterdam 2021

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2021 Gel )(Acessar)

10
Nanoemulsions using emulsifiers from natural sources replacing synthetic ones - a review
Nanoemulsions using emulsifiers from natural sources replacing synthetic ones - a review
Material Type:
Artigo 		Adicionar ao Meu Espaço

Nanoemulsions using emulsifiers from natural sources replacing synthetic ones - a review

Ilyes Dammak Paulo José do Amaral Sobral; Adriano Aquino; Marcos Antônio das Neves; Carlos Adam Conte-Junior

Comprehensive Reviews in Food Science and Food Safety Chicago v. 19, n. 5, p. 2721-2746, Sept. 2020

Chicago, IL 2020

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2020 Nan )(Acessar)

Resultados de 1 a 10 de 68  para Produção Intelectual da USP

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Deste Autor:

  1. Sobral, P
  2. Bittante, A
  3. Carvalho, R
  4. Bergo, P
  5. Moraes, I

Neste Assunto:

  1. Gelatina
  2. Filmes Comestíveis
  3. Engenharia De Alimentos
  4. Proteínas
  5. Embalagens De Alimentos

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

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