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Artigo de periodico
Cold-set gelation of commercial soy protein isolate: effects of the incorporation of locust bean gum and solid lipid microparticles on the properties of gels (2018)
Brito-Oliveira, Thais Carvalho; Bispo, Marina; Moraes, Izabel Cristina Freitas; Campanella, Osvaldo H; Pinho, Samantha Cristina de
Source: Food Biophysics. Unidade: FZEA
Subjects: EMULSÕES (FORMAS FARMACÊUTICAS), PROTEÍNAS, GOMAS E RESINAS, LIPÍDEOS, MICROENCAPSULAÇÃO, REOLOGIA
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ABNT
BRITO-OLIVEIRA, Thais Carvalho et al. Cold-set gelation of commercial soy protein isolate: effects of the incorporation of locust bean gum and solid lipid microparticles on the properties of gels. Food Biophysics, v. 13, n. 3, p. 226-239, 2018Tradução . . Disponível em: https://doi.org/10.1007/s11483-018-9529-4. Acesso em: 28 abr. 2024.
APA
Brito-Oliveira, T. C., Bispo, M., Moraes, I. C. F., Campanella, O. H., & Pinho, S. C. de. (2018). Cold-set gelation of commercial soy protein isolate: effects of the incorporation of locust bean gum and solid lipid microparticles on the properties of gels. Food Biophysics, 13( 3), 226-239. doi:10.1007/s11483-018-9529-4
NLM
Brito-Oliveira TC, Bispo M, Moraes ICF, Campanella OH, Pinho SC de. Cold-set gelation of commercial soy protein isolate: effects of the incorporation of locust bean gum and solid lipid microparticles on the properties of gels [Internet]. Food Biophysics. 2018 ; 13( 3): 226-239.[citado 2024 abr. 28 ] Available from: https://doi.org/10.1007/s11483-018-9529-4
Vancouver
Brito-Oliveira TC, Bispo M, Moraes ICF, Campanella OH, Pinho SC de. Cold-set gelation of commercial soy protein isolate: effects of the incorporation of locust bean gum and solid lipid microparticles on the properties of gels [Internet]. Food Biophysics. 2018 ; 13( 3): 226-239.[citado 2024 abr. 28 ] Available from: https://doi.org/10.1007/s11483-018-9529-4
Artigo de periodico
Influence of extraction method on the rheological properties of jackfruit (Artocarpus heterophyllus) seed starch dispersions (2018)
Luciano, Carla Giovana; Ayala Valencia, Germán; Campanella, Osvaldo H.; Sobral, Paulo José do Amaral; Moraes, Izabel Cristina Freitas
Source: Food Biophysics. Unidade: FZEA
Subjects: JACA, AMIDO, REOLOGIA
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ABNT
LUCIANO, Carla Giovana et al. Influence of extraction method on the rheological properties of jackfruit (Artocarpus heterophyllus) seed starch dispersions. Food Biophysics, v. 13, n. 2, p. 155-162, 2018Tradução . . Disponível em: https://doi.org/10.1007/s11483-018-9521-z. Acesso em: 28 abr. 2024.
APA
Luciano, C. G., Ayala Valencia, G., Campanella, O. H., Sobral, P. J. do A., & Moraes, I. C. F. (2018). Influence of extraction method on the rheological properties of jackfruit (Artocarpus heterophyllus) seed starch dispersions. Food Biophysics, 13( 2), 155-162. doi:10.1007/s11483-018-9521-z
NLM
Luciano CG, Ayala Valencia G, Campanella OH, Sobral PJ do A, Moraes ICF. Influence of extraction method on the rheological properties of jackfruit (Artocarpus heterophyllus) seed starch dispersions [Internet]. Food Biophysics. 2018 ; 13( 2): 155-162.[citado 2024 abr. 28 ] Available from: https://doi.org/10.1007/s11483-018-9521-z
Vancouver
Luciano CG, Ayala Valencia G, Campanella OH, Sobral PJ do A, Moraes ICF. Influence of extraction method on the rheological properties of jackfruit (Artocarpus heterophyllus) seed starch dispersions [Internet]. Food Biophysics. 2018 ; 13( 2): 155-162.[citado 2024 abr. 28 ] Available from: https://doi.org/10.1007/s11483-018-9521-z
Artigo de periodico
Using high pressure homogenization (HPH) to change the physical properties of cashew apple juice (2015)
Leite, Thiago Soares; Augusto, Pedro Esteves Duarte; Cristianini, Marcelo
Source: Food Biophysics. Unidade: ESALQ
Subjects: HOMOGENEIZAÇÃO, SUCOS DE FRUTAS, CAJU
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ABNT
LEITE, Thiago Soares e AUGUSTO, Pedro Esteves Duarte e CRISTIANINI, Marcelo. Using high pressure homogenization (HPH) to change the physical properties of cashew apple juice. Food Biophysics, v. 10, n. 2, p. 169-180, 2015Tradução . . Disponível em: https://doi.org/10.1007/s11483-014-9385-9. Acesso em: 28 abr. 2024.
APA
Leite, T. S., Augusto, P. E. D., & Cristianini, M. (2015). Using high pressure homogenization (HPH) to change the physical properties of cashew apple juice. Food Biophysics, 10( 2), 169-180. doi:10.1007/s11483-014-9385-9
NLM
Leite TS, Augusto PED, Cristianini M. Using high pressure homogenization (HPH) to change the physical properties of cashew apple juice [Internet]. Food Biophysics. 2015 ; 10( 2): 169-180.[citado 2024 abr. 28 ] Available from: https://doi.org/10.1007/s11483-014-9385-9
Vancouver
Leite TS, Augusto PED, Cristianini M. Using high pressure homogenization (HPH) to change the physical properties of cashew apple juice [Internet]. Food Biophysics. 2015 ; 10( 2): 169-180.[citado 2024 abr. 28 ] Available from: https://doi.org/10.1007/s11483-014-9385-9
Artigo de periodico
Effects of different moisture contents on physical properties of PVA-gelatin films (2012)
Bergo, Paulo Victor Albuquerque; Moraes, Izabel Cristina Freitas; Sobral, Paulo José do Amaral
Source: Food Biophysics. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, DIELÉTRICOS, INFRAVERMELHO
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ABNT
BERGO, Paulo Victor Albuquerque e MORAES, Izabel Cristina Freitas e SOBRAL, Paulo José do Amaral. Effects of different moisture contents on physical properties of PVA-gelatin films. Food Biophysics, v. 7, n. 4, p. 354-361, 2012Tradução . . Disponível em: https://doi.org/10.1007/s11483-012-9273-0. Acesso em: 28 abr. 2024.
APA
Bergo, P. V. A., Moraes, I. C. F., & Sobral, P. J. do A. (2012). Effects of different moisture contents on physical properties of PVA-gelatin films. Food Biophysics, 7( 4), 354-361. doi:10.1007/s11483-012-9273-0
NLM
Bergo PVA, Moraes ICF, Sobral PJ do A. Effects of different moisture contents on physical properties of PVA-gelatin films [Internet]. Food Biophysics. 2012 ; 7( 4): 354-361.[citado 2024 abr. 28 ] Available from: https://doi.org/10.1007/s11483-012-9273-0
Vancouver
Bergo PVA, Moraes ICF, Sobral PJ do A. Effects of different moisture contents on physical properties of PVA-gelatin films [Internet]. Food Biophysics. 2012 ; 7( 4): 354-361.[citado 2024 abr. 28 ] Available from: https://doi.org/10.1007/s11483-012-9273-0
Artigo de periodico
Effects of extrusion on the emulsifying properties of rumen and soy protein (2010)
Silva, Ana C. C; Arêas, Elizabeth Pinheiro Gomes ; Silva, Marcelo A; Arêas, José Alfredo Gomes
Source: Food Biophysics. Unidades: IQ, FSP
Subjects: REOLOGIA, BIOQUÍMICA DE ALIMENTOS, SOJA
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ABNT
SILVA, Ana C. C et al. Effects of extrusion on the emulsifying properties of rumen and soy protein. Food Biophysics, v. 5, n. 2, p. 94-102, 2010Tradução . . Disponível em: http://www.springerlink.com/content/h2643w6t197k57g6/fulltext.pdf. Acesso em: 28 abr. 2024.
APA
Silva, A. C. C., Arêas, E. P. G., Silva, M. A., & Arêas, J. A. G. (2010). Effects of extrusion on the emulsifying properties of rumen and soy protein. Food Biophysics, 5( 2), 94-102. Recuperado de http://www.springerlink.com/content/h2643w6t197k57g6/fulltext.pdf
NLM
Silva ACC, Arêas EPG, Silva MA, Arêas JAG. Effects of extrusion on the emulsifying properties of rumen and soy protein [Internet]. Food Biophysics. 2010 ; 5( 2): 94-102.[citado 2024 abr. 28 ] Available from: http://www.springerlink.com/content/h2643w6t197k57g6/fulltext.pdf
Vancouver
Silva ACC, Arêas EPG, Silva MA, Arêas JAG. Effects of extrusion on the emulsifying properties of rumen and soy protein [Internet]. Food Biophysics. 2010 ; 5( 2): 94-102.[citado 2024 abr. 28 ] Available from: http://www.springerlink.com/content/h2643w6t197k57g6/fulltext.pdf
Artigo de periodico
Thermal behavior, microstructure, polymorphism, and crystallization properties of zero trans fats from soybean oil and fully hydrogenated soybean oil (2009)
Ribeiro, Ana Paula Badan; Grimaldi, Renato; Gioielli, Luiz Antonio ; Santos, Adenilson Oliveira dos; Cardoso, Lisandro Pavie; Gonçalves, Lireny Aparecida Guaraldo
Source: Food Biophysics. Unidade: FCF
Subjects: HIDROGENAÇÃO, LIPÍDEOS, SOJA, GORDURAS
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ABNT
RIBEIRO, Ana Paula Badan et al. Thermal behavior, microstructure, polymorphism, and crystallization properties of zero trans fats from soybean oil and fully hydrogenated soybean oil. Food Biophysics, v. 4, n. 2, p. 106-118, 2009Tradução . . Acesso em: 28 abr. 2024.
APA
Ribeiro, A. P. B., Grimaldi, R., Gioielli, L. A., Santos, A. O. dos, Cardoso, L. P., & Gonçalves, L. A. G. (2009). Thermal behavior, microstructure, polymorphism, and crystallization properties of zero trans fats from soybean oil and fully hydrogenated soybean oil. Food Biophysics, 4( 2), 106-118.
NLM
Ribeiro APB, Grimaldi R, Gioielli LA, Santos AO dos, Cardoso LP, Gonçalves LAG. Thermal behavior, microstructure, polymorphism, and crystallization properties of zero trans fats from soybean oil and fully hydrogenated soybean oil. Food Biophysics. 2009 ; 4( 2): 106-118.[citado 2024 abr. 28 ]
Vancouver
Ribeiro APB, Grimaldi R, Gioielli LA, Santos AO dos, Cardoso LP, Gonçalves LAG. Thermal behavior, microstructure, polymorphism, and crystallization properties of zero trans fats from soybean oil and fully hydrogenated soybean oil. Food Biophysics. 2009 ; 4( 2): 106-118.[citado 2024 abr. 28 ]
Artigo de periodico
Phase transitions of frozen Camu-camu (Myrciaria dubia (H.B.K.) McVaugh) pulp: effect of cryostabilizer addition (2008)
Silva, Mariana Altenhofen da; Sobral, Paulo José do Amaral; Kieckbusch, T G
Source: Food Biophysics. Unidade: FZEA
Subjects: CAMU-CAMU, CONGELAMENTO, MALTODEXTRINA, SACAROSE
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ABNT
SILVA, Mariana Altenhofen da e SOBRAL, Paulo José do Amaral e KIECKBUSCH, T G. Phase transitions of frozen Camu-camu (Myrciaria dubia (H.B.K.) McVaugh) pulp: effect of cryostabilizer addition. Food Biophysics, v. 3, n. 3, p. 312-317, 2008Tradução . . Disponível em: http://www.springerlink.com/content/p4gtl056rw7k7p55/fulltext.pdf. Acesso em: 28 abr. 2024.
APA
Silva, M. A. da, Sobral, P. J. do A., & Kieckbusch, T. G. (2008). Phase transitions of frozen Camu-camu (Myrciaria dubia (H.B.K.) McVaugh) pulp: effect of cryostabilizer addition. Food Biophysics, 3( 3), 312-317. Recuperado de http://www.springerlink.com/content/p4gtl056rw7k7p55/fulltext.pdf
NLM
Silva MA da, Sobral PJ do A, Kieckbusch TG. Phase transitions of frozen Camu-camu (Myrciaria dubia (H.B.K.) McVaugh) pulp: effect of cryostabilizer addition [Internet]. Food Biophysics. 2008 ; 3( 3): 312-317.[citado 2024 abr. 28 ] Available from: http://www.springerlink.com/content/p4gtl056rw7k7p55/fulltext.pdf
Vancouver
Silva MA da, Sobral PJ do A, Kieckbusch TG. Phase transitions of frozen Camu-camu (Myrciaria dubia (H.B.K.) McVaugh) pulp: effect of cryostabilizer addition [Internet]. Food Biophysics. 2008 ; 3( 3): 312-317.[citado 2024 abr. 28 ] Available from: http://www.springerlink.com/content/p4gtl056rw7k7p55/fulltext.pdf

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