Rheological and mechanical characterization of curcumin-loaded emulsion-filled gels produced with whey protein isolate and xanthan gum (2017)
- Authors:
- USP affiliated authors: MORAES, IZABEL CRISTINA FREITAS - FZEA ; PINHO, SAMANTHA CRISTINA DE - FZEA
- Unidade: FZEA
- DOI: 10.1016/j.lwt.2017.07.063
- Subjects: ALIMENTOS FUNCIONAIS; EMULSÕES (FORMAS FARMACÊUTICAS); ENGENHARIA DE ALIMENTOS; MICROENCAPSULAÇÃO
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: LWT - Food Science and Technology
- ISSN: 0023-6438
- Volume/Número/Paginação/Ano: v. 86, p. 166-173, 2017
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: hybrid
- Licença: publisher-specific-oa
-
ABNT
ANDRADE, Ivana Morais Geremias de et al. Rheological and mechanical characterization of curcumin-loaded emulsion-filled gels produced with whey protein isolate and xanthan gum. LWT - Food Science and Technology, v. 86, p. 166-173, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2017.07.063. Acesso em: 28 mar. 2024. -
APA
Andrade, I. M. G. de, Souki, N. P. D. B. G., Moraes, I. C. F., & Pinho, S. C. de. (2017). Rheological and mechanical characterization of curcumin-loaded emulsion-filled gels produced with whey protein isolate and xanthan gum. LWT - Food Science and Technology, 86, 166-173. doi:10.1016/j.lwt.2017.07.063 -
NLM
Andrade IMG de, Souki NPDBG, Moraes ICF, Pinho SC de. Rheological and mechanical characterization of curcumin-loaded emulsion-filled gels produced with whey protein isolate and xanthan gum [Internet]. LWT - Food Science and Technology. 2017 ; 86 166-173.[citado 2024 mar. 28 ] Available from: https://doi.org/10.1016/j.lwt.2017.07.063 -
Vancouver
Andrade IMG de, Souki NPDBG, Moraes ICF, Pinho SC de. Rheological and mechanical characterization of curcumin-loaded emulsion-filled gels produced with whey protein isolate and xanthan gum [Internet]. LWT - Food Science and Technology. 2017 ; 86 166-173.[citado 2024 mar. 28 ] Available from: https://doi.org/10.1016/j.lwt.2017.07.063 - Rheology of emulsion-filled gels applied to the development of food materials
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Informações sobre o DOI: 10.1016/j.lwt.2017.07.063 (Fonte: oaDOI API)
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