Nanoliposomes coencapsulating curcumin and vitamin D3 produced by hydration of proliposomes: Effects of the phospholipid composition in the physicochemical characteristics of vesicles and after incorporation in yoghurts (2021)
- Authors:
- USP affiliated authors: PINHO, SAMANTHA CRISTINA DE - FZEA ; FRANCKIN, VINICIUS - FZEA ; CHAVES, MATHEUS ANDRADE - FZEA
- Unidade: FZEA
- DOI: 10.1111/1471-0307.12729
- Subjects: LATICÍNIOS; REOLOGIA; MICROENCAPSULAÇÃO; LATICÍNIOS
- Keywords: Nutraceutical foods; Dairy technology; Rheology; Fortification; Microencapsulation; Physicochemical properties
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Publisher place: Chichester
- Date published: 2021
- Source:
- Título do periódico: International Journal of Dairy Technology
- ISSN: 1364-727X
- Volume/Número/Paginação/Ano: v. 74, n. 1, p. 107-117, 2021
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
CHAVES, Matheus Andrade et al. Nanoliposomes coencapsulating curcumin and vitamin D3 produced by hydration of proliposomes: Effects of the phospholipid composition in the physicochemical characteristics of vesicles and after incorporation in yoghurts. International Journal of Dairy Technology, v. 74, n. 1, p. 107-117, 2021Tradução . . Disponível em: https://doi.org/10.1111/1471-0307.12729. Acesso em: 02 jun. 2024. -
APA
Chaves, M. A., Franckin, V., Sinigaglia-Coimbra, R., & Pinho, S. C. de. (2021). Nanoliposomes coencapsulating curcumin and vitamin D3 produced by hydration of proliposomes: Effects of the phospholipid composition in the physicochemical characteristics of vesicles and after incorporation in yoghurts. International Journal of Dairy Technology, 74( 1), 107-117. doi:10.1111/1471-0307.12729 -
NLM
Chaves MA, Franckin V, Sinigaglia-Coimbra R, Pinho SC de. Nanoliposomes coencapsulating curcumin and vitamin D3 produced by hydration of proliposomes: Effects of the phospholipid composition in the physicochemical characteristics of vesicles and after incorporation in yoghurts [Internet]. International Journal of Dairy Technology. 2021 ; 74( 1): 107-117.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1111/1471-0307.12729 -
Vancouver
Chaves MA, Franckin V, Sinigaglia-Coimbra R, Pinho SC de. Nanoliposomes coencapsulating curcumin and vitamin D3 produced by hydration of proliposomes: Effects of the phospholipid composition in the physicochemical characteristics of vesicles and after incorporation in yoghurts [Internet]. International Journal of Dairy Technology. 2021 ; 74( 1): 107-117.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1111/1471-0307.12729 - Produção e caracterização de iogurte enriquecido com lipossomas contendo vitamina D3 e curcumina
- Curcumin-loaded proliposomes produced by the coating of micronized sucrose: influence of the type of phospholipid on the physicochemical characteristics of powders and on the liposomes obtained by hydration
- Co-encapsulation of curcumin and vitamin D3 in mixed phospholipid nanoliposomes using a continuous supercritical CO2 assisted process
- Supercritical CO2 assisted process for the production of mixed phospholipid nanoliposomes: unloaded and vitamin D3-loaded vesicles
- Enrichment of cornstarch with curcumin and vitamin D3 coencapsulated in lyophilized liposomes using high shear wet agglomeration
- Coencapsulação de curcumina e vitamina D3 em lipossomas multilamelares
- Wet agglomeration by high shear of binary mixtures of curcumin-loaded lyophilized liposomes and cornstarch: powder characterization and incorporation in cakes
- Microencapsulation of lycopene in liposomes for food applications: a preliminary study
- Caracterização microestrutural de blendas de ácido esteárico e óleo de girassol para utilização como matrizes encapsulantes
- Tratamento de água residuária parcialmente solúvel em reator anaeróbio em batelada seqüencial contendo biomassa imobilizada e agitação mecânica: análise da influência da intensidade de agitação e do tamanho da biopartícula
Informações sobre o DOI: 10.1111/1471-0307.12729 (Fonte: oaDOI API)
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
