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Trabalho de evento-resumo
Effect of emulsifier type of emulsions (O/W) encapsulating crude red propolis on soy protein isolate-based active films properties (2023)
Reis, Camily Aparecida ; Gomes, Andresa ; Sobral, Paulo José do Amaral
Source: Caderno de Resumos. Conference titles: Simpósio de Pós-Graduação da Faculdade de Zootecnia e Engenharia de Alimentos. Unidade: FZEA
Subjects: BIOPOLÍMEROS, EMULSIFICANTES, PRÓPOLIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
REIS, Camily Aparecida e GOMES, Andresa e SOBRAL, Paulo José do Amaral. Effect of emulsifier type of emulsions (O/W) encapsulating crude red propolis on soy protein isolate-based active films properties. 2023, Anais.. Pirassununga: Faculdade de Zootecnia e Engenharia de Alimentos da Universidade de São Paulo, 2023. Disponível em: https://drive.google.com/file/d/1QWGMtQ82ffMeOJwVi0zP9gcG_s9A9E4z/view. Acesso em: 20 maio 2024.
APA
Reis, C. A., Gomes, A., & Sobral, P. J. do A. (2023). Effect of emulsifier type of emulsions (O/W) encapsulating crude red propolis on soy protein isolate-based active films properties. In Caderno de Resumos. Pirassununga: Faculdade de Zootecnia e Engenharia de Alimentos da Universidade de São Paulo. Recuperado de https://drive.google.com/file/d/1QWGMtQ82ffMeOJwVi0zP9gcG_s9A9E4z/view
NLM
Reis CA, Gomes A, Sobral PJ do A. Effect of emulsifier type of emulsions (O/W) encapsulating crude red propolis on soy protein isolate-based active films properties [Internet]. Caderno de Resumos. 2023 ;[citado 2024 maio 20 ] Available from: https://drive.google.com/file/d/1QWGMtQ82ffMeOJwVi0zP9gcG_s9A9E4z/view
Vancouver
Reis CA, Gomes A, Sobral PJ do A. Effect of emulsifier type of emulsions (O/W) encapsulating crude red propolis on soy protein isolate-based active films properties [Internet]. Caderno de Resumos. 2023 ;[citado 2024 maio 20 ] Available from: https://drive.google.com/file/d/1QWGMtQ82ffMeOJwVi0zP9gcG_s9A9E4z/view
Artigo de periodico
Delivering β-carotene from O/W emulsion-based systems: influence of phase ratio and carrier lipid composition (2023)
Gomes, Andresa ; Costa, Ana Letícia Rodrigues; Sobral, Paulo José do Amaral ; Cunha, Rosiane Lopes da
Source: Food Hydrocolloids for Health. Unidade: FZEA
Subjects: CAROTENOIDES, QUÍMICA COLOIDAL, EMULSIFICANTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GOMES, Andresa et al. Delivering β-carotene from O/W emulsion-based systems: influence of phase ratio and carrier lipid composition. Food Hydrocolloids for Health, v. 3, p. 1-12, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.fhfh.2023.100125. Acesso em: 20 maio 2024.
APA
Gomes, A., Costa, A. L. R., Sobral, P. J. do A., & Cunha, R. L. da. (2023). Delivering β-carotene from O/W emulsion-based systems: influence of phase ratio and carrier lipid composition. Food Hydrocolloids for Health, 3, 1-12. doi:10.1016/j.fhfh.2023.100125
NLM
Gomes A, Costa ALR, Sobral PJ do A, Cunha RL da. Delivering β-carotene from O/W emulsion-based systems: influence of phase ratio and carrier lipid composition [Internet]. Food Hydrocolloids for Health. 2023 ; 3 1-12.[citado 2024 maio 20 ] Available from: https://doi.org/10.1016/j.fhfh.2023.100125
Vancouver
Gomes A, Costa ALR, Sobral PJ do A, Cunha RL da. Delivering β-carotene from O/W emulsion-based systems: influence of phase ratio and carrier lipid composition [Internet]. Food Hydrocolloids for Health. 2023 ; 3 1-12.[citado 2024 maio 20 ] Available from: https://doi.org/10.1016/j.fhfh.2023.100125
Artigo de periodico
Films based on biopolymers incorporated with active compounds encapsulated in emulsions: properties and potential applications: a review (2023)
Reis, Camily Aparecida ; Gomes, Andresa ; Sobral, Paulo José do Amaral
Source: Foods. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, POLISSACARÍDEOS, PROTEÍNAS, BIOPOLÍMEROS, MICROENCAPSULAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
REIS, Camily Aparecida e GOMES, Andresa e SOBRAL, Paulo José do Amaral. Films based on biopolymers incorporated with active compounds encapsulated in emulsions: properties and potential applications: a review. Foods, v. 12, p. 1-23, 2023Tradução . . Disponível em: https://doi.org/10.3390/foods12193602. Acesso em: 20 maio 2024.
APA
Reis, C. A., Gomes, A., & Sobral, P. J. do A. (2023). Films based on biopolymers incorporated with active compounds encapsulated in emulsions: properties and potential applications: a review. Foods, 12, 1-23. doi:10.3390/foods12193602
NLM
Reis CA, Gomes A, Sobral PJ do A. Films based on biopolymers incorporated with active compounds encapsulated in emulsions: properties and potential applications: a review [Internet]. Foods. 2023 ; 12 1-23.[citado 2024 maio 20 ] Available from: https://doi.org/10.3390/foods12193602
Vancouver
Reis CA, Gomes A, Sobral PJ do A. Films based on biopolymers incorporated with active compounds encapsulated in emulsions: properties and potential applications: a review [Internet]. Foods. 2023 ; 12 1-23.[citado 2024 maio 20 ] Available from: https://doi.org/10.3390/foods12193602
Artigo de periodico
Plant protein-based delivery systems: an emerging approach for increasing the efficacy of lipophilic bioactive compounds (2022)
Gomes, Andresa; Sobral, Paulo José do Amaral
Source: Molecules. Unidade: FZEA
Subjects: ALIMENTOS FUNCIONAIS, FILMES COMESTÍVEIS, MICROENCAPSULAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GOMES, Andresa e SOBRAL, Paulo José do Amaral. Plant protein-based delivery systems: an emerging approach for increasing the efficacy of lipophilic bioactive compounds. Molecules, v. 27, n. 1, p. 1-30, 2022Tradução . . Disponível em: https://doi.org/10.3390/molecules27010060. Acesso em: 20 maio 2024.
APA
Gomes, A., & Sobral, P. J. do A. (2022). Plant protein-based delivery systems: an emerging approach for increasing the efficacy of lipophilic bioactive compounds. Molecules, 27( 1), 1-30. doi:10.3390/molecules27010060
NLM
Gomes A, Sobral PJ do A. Plant protein-based delivery systems: an emerging approach for increasing the efficacy of lipophilic bioactive compounds [Internet]. Molecules. 2022 ; 27( 1): 1-30.[citado 2024 maio 20 ] Available from: https://doi.org/10.3390/molecules27010060
Vancouver
Gomes A, Sobral PJ do A. Plant protein-based delivery systems: an emerging approach for increasing the efficacy of lipophilic bioactive compounds [Internet]. Molecules. 2022 ; 27( 1): 1-30.[citado 2024 maio 20 ] Available from: https://doi.org/10.3390/molecules27010060
Artigo de periodico
Wettability of gelatin-based films: the effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads (2021)
Pulla Huillca, Palmer Vicente; Gomes, Andresa; Bittante, Ana Mônica Quinta Barbosa ; Lourenço, Rodrigo Vinicius; Sobral, Paulo José do Amaral
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, BIOPOLÍMEROS, GELATINA, ÁGUA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PULLA HUILLCA, Palmer Vicente et al. Wettability of gelatin-based films: the effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads. Journal of Food Engineering, v. 297, p. 1-10, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2021.110480. Acesso em: 20 maio 2024.
APA
Pulla Huillca, P. V., Gomes, A., Bittante, A. M. Q. B., Lourenço, R. V., & Sobral, P. J. do A. (2021). Wettability of gelatin-based films: the effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads. Journal of Food Engineering, 297, 1-10. doi:10.1016/j.jfoodeng.2021.110480
NLM
Pulla Huillca PV, Gomes A, Bittante AMQB, Lourenço RV, Sobral PJ do A. Wettability of gelatin-based films: the effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads [Internet]. Journal of Food Engineering. 2021 ; 297 1-10.[citado 2024 maio 20 ] Available from: https://doi.org/10.1016/j.jfoodeng.2021.110480
Vancouver
Pulla Huillca PV, Gomes A, Bittante AMQB, Lourenço RV, Sobral PJ do A. Wettability of gelatin-based films: the effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads [Internet]. Journal of Food Engineering. 2021 ; 297 1-10.[citado 2024 maio 20 ] Available from: https://doi.org/10.1016/j.jfoodeng.2021.110480

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