Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil (2019)
- Authors:
- USP affiliated authors: CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; MERA, JUAN DARIO RIOS - ESALQ ; VILLA, ERICK MANUEL SALDAÑA - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.lwt.2019.108555
- Subjects: FIBRAS VEGETAIS; ÓLEOS ANIMAIS; PEIXES; PROTEÍNAS DE PLANTAS; SOJA
- Keywords: Microencapsulação
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: LWT - Food Science and Technology
- ISSN: 0023-6438
- Volume/Número/Paginação/Ano: v. 116 art. 108555, p. 1-7, 2019
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
RIOS-MERA, Juan Dario et al. Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil. LWT - Food Science and Technology, v. 116 art. 108555, p. 1-7, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2019.108555. Acesso em: 12 maio 2024. -
APA
Rios-Mera, J. D., Saldaña Villa, E. M., Ramírez, Y., Auquiñivín, E. A., Alvim, I. D., & Contreras-Castillo, C. J. (2019). Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil. LWT - Food Science and Technology, 116 art. 108555, 1-7. doi:10.1016/j.lwt.2019.108555 -
NLM
Rios-Mera JD, Saldaña Villa EM, Ramírez Y, Auquiñivín EA, Alvim ID, Contreras-Castillo CJ. Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil [Internet]. LWT - Food Science and Technology. 2019 ; 116 art. 108555 1-7.[citado 2024 maio 12 ] Available from: https://doi.org/10.1016/j.lwt.2019.108555 -
Vancouver
Rios-Mera JD, Saldaña Villa EM, Ramírez Y, Auquiñivín EA, Alvim ID, Contreras-Castillo CJ. Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil [Internet]. LWT - Food Science and Technology. 2019 ; 116 art. 108555 1-7.[citado 2024 maio 12 ] Available from: https://doi.org/10.1016/j.lwt.2019.108555 - Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon
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Informações sobre o DOI: 10.1016/j.lwt.2019.108555 (Fonte: oaDOI API)
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