Physico-chemical stability and structural characterization of thickened multilamellar beta-carotene-loaded liposome dispersions produced using a proliposome method (2015)
- Authors:
- USP affiliated authors: MORAES, IZABEL CRISTINA FREITAS - FZEA ; OLIVEIRA, CRISTIANO LUIS PINTO DE - IF ; PINHO, SAMANTHA CRISTINA DE - FZEA
- Unidades: FZEA; IF
- DOI: 10.1007/s00396-015-3594-8
- Subjects: LIPOSSOMOS; MICROENCAPSULAÇÃO
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Colloid and Polymer Science
- ISSN: 0303-402X
- Volume/Número/Paginação/Ano: v. 293, n. 8, p. 2171-2179, 2015
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
CARVALHO, Jose M. P. et al. Physico-chemical stability and structural characterization of thickened multilamellar beta-carotene-loaded liposome dispersions produced using a proliposome method. Colloid and Polymer Science, v. 293, n. 8, p. 2171-2179, 2015Tradução . . Disponível em: https://doi.org/10.1007/s00396-015-3594-8. Acesso em: 19 abr. 2024. -
APA
Carvalho, J. M. P., Toniazzo, T., Cavalcanti, L. P., Moraes, I. C. F., Oliveira, C. L. P. de, & Pinho, S. C. de. (2015). Physico-chemical stability and structural characterization of thickened multilamellar beta-carotene-loaded liposome dispersions produced using a proliposome method. Colloid and Polymer Science, 293( 8), 2171-2179. doi:10.1007/s00396-015-3594-8 -
NLM
Carvalho JMP, Toniazzo T, Cavalcanti LP, Moraes ICF, Oliveira CLP de, Pinho SC de. Physico-chemical stability and structural characterization of thickened multilamellar beta-carotene-loaded liposome dispersions produced using a proliposome method [Internet]. Colloid and Polymer Science. 2015 ; 293( 8): 2171-2179.[citado 2024 abr. 19 ] Available from: https://doi.org/10.1007/s00396-015-3594-8 -
Vancouver
Carvalho JMP, Toniazzo T, Cavalcanti LP, Moraes ICF, Oliveira CLP de, Pinho SC de. Physico-chemical stability and structural characterization of thickened multilamellar beta-carotene-loaded liposome dispersions produced using a proliposome method [Internet]. Colloid and Polymer Science. 2015 ; 293( 8): 2171-2179.[citado 2024 abr. 19 ] Available from: https://doi.org/10.1007/s00396-015-3594-8 - Rheology of emulsion-filled gels applied to the development of food materials
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Informações sobre o DOI: 10.1007/s00396-015-3594-8 (Fonte: oaDOI API)
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