Wettability of gelatin-based films: the effects of hydrophilic or hydrophobic plasticizers and nanoparticle loads (2021)
- Authors:
- USP affiliated authors: SOBRAL, PAULO JOSE DO AMARAL - FZEA ; BITTANTE, ANA MÔNICA QUINTA BARBOSA - FZEA ; LOURENÇO, RODRIGO VINICIUS - FZEA ; HUILLCA, PALMER VICENTE PULLA - FZEA
- Unidade: FZEA
- DOI: 10.1016/j.jfoodeng.2021.110480
- Subjects: FILMES COMESTÍVEIS; BIOPOLÍMEROS; GELATINA; ÁGUA
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Journal of Food Engineering
- ISSN: 0260-8774
- Volume/Número/Paginação/Ano: v. 297, art. 110480, p. 1-10, 2021
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
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: 30 abr. 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 abr. 30 ] 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 abr. 30 ] Available from: https://doi.org/10.1016/j.jfoodeng.2021.110480 - Gelatin-laponite nanocomposite films
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Informações sobre o DOI: 10.1016/j.jfoodeng.2021.110480 (Fonte: oaDOI API)
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