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Artigo de periodico
Curcumin nanoemulsions stabilized with natural plant-based emulsifiers (2021)
Dammak, Ilyes ; Sobral, Paulo José do Amaral
Source: Food Bioscience. Unidade: FZEA
Subjects: EMULSIFICANTES, PECTINA, ACÁCIA, MICROENCAPSULAÇÃO, EMBALAGENS DE ALIMENTOS
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ABNT
DAMMAK, Ilyes e SOBRAL, Paulo José do Amaral. Curcumin nanoemulsions stabilized with natural plant-based emulsifiers. Food Bioscience, v. 43, p. 1-9, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.fbio.2021.101335. Acesso em: 02 jun. 2024.
APA
Dammak, I., & Sobral, P. J. do A. (2021). Curcumin nanoemulsions stabilized with natural plant-based emulsifiers. Food Bioscience, 43, 1-9. doi:10.1016/j.fbio.2021.101335
NLM
Dammak I, Sobral PJ do A. Curcumin nanoemulsions stabilized with natural plant-based emulsifiers [Internet]. Food Bioscience. 2021 ; 43 1-9.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.fbio.2021.101335
Vancouver
Dammak I, Sobral PJ do A. Curcumin nanoemulsions stabilized with natural plant-based emulsifiers [Internet]. Food Bioscience. 2021 ; 43 1-9.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.fbio.2021.101335
Artigo de periodico
Advances in biopolymeric active films incorporated with emulsified lipophilic compounds: a review (2021)
Dammak, Ilyes ; Luciano, Carla Giovana; Pérez Córdoba, Luis Jaime; Monteiro, Maria Lúcia; Conte-Junior, Carlos Adam ; Sobral, Paulo José do Amaral
Source: RSC Advances. Unidade: FZEA
Subjects: BIOPOLÍMEROS, FILMES COMESTÍVEIS, EMBALAGENS DE ALIMENTOS, ADITIVOS ALIMENTARES, EMULSIFICANTES
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ABNT
DAMMAK, Ilyes et al. Advances in biopolymeric active films incorporated with emulsified lipophilic compounds: a review. RSC Advances, v. 11, n. 45, p. 28148-28168, 2021Tradução . . Disponível em: https://doi.org/10.1039/D1RA04888K. Acesso em: 02 jun. 2024.
APA
Dammak, I., Luciano, C. G., Pérez Córdoba, L. J., Monteiro, M. L., Conte-Junior, C. A., & Sobral, P. J. do A. (2021). Advances in biopolymeric active films incorporated with emulsified lipophilic compounds: a review. RSC Advances, 11( 45), 28148-28168. doi:10.1039/D1RA04888K
NLM
Dammak I, Luciano CG, Pérez Córdoba LJ, Monteiro ML, Conte-Junior CA, Sobral PJ do A. Advances in biopolymeric active films incorporated with emulsified lipophilic compounds: a review [Internet]. RSC Advances. 2021 ; 11( 45): 28148-28168.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1039/D1RA04888K
Vancouver
Dammak I, Luciano CG, Pérez Córdoba LJ, Monteiro ML, Conte-Junior CA, Sobral PJ do A. Advances in biopolymeric active films incorporated with emulsified lipophilic compounds: a review [Internet]. RSC Advances. 2021 ; 11( 45): 28148-28168.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1039/D1RA04888K
Artigo de periodico
Nanoemulsions: using emulsifiers from natural sources replacing synthetic ones - a review (2020)
Dammak, Ilyes; Sobral, Paulo José do Amaral ; Aquino, Adriano; Neves, Marcos Antônio das; Conte-Junior, Carlos Adam
Source: Comprehensive Reviews in Food Science and Food Safety. Unidade: FZEA
Subjects: BIOPOLÍMEROS, SURFACTANTES, QUÍMICA COLOIDAL, ÓLEOS ESSENCIAIS, FOSFOLIPÍDEOS
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ABNT
DAMMAK, Ilyes et al. Nanoemulsions: using emulsifiers from natural sources replacing synthetic ones - a review. Comprehensive Reviews in Food Science and Food Safety, v. 19, n. 5, p. 2721-2746, 2020Tradução . . Disponível em: https://doi.org/10.1111/1541-4337.12606. Acesso em: 02 jun. 2024.
APA
Dammak, I., Sobral, P. J. do A., Aquino, A., Neves, M. A. das, & Conte-Junior, C. A. (2020). Nanoemulsions: using emulsifiers from natural sources replacing synthetic ones - a review. Comprehensive Reviews in Food Science and Food Safety, 19( 5), 2721-2746. doi:10.1111/1541-4337.12606
NLM
Dammak I, Sobral PJ do A, Aquino A, Neves MA das, Conte-Junior CA. Nanoemulsions: using emulsifiers from natural sources replacing synthetic ones - a review [Internet]. Comprehensive Reviews in Food Science and Food Safety. 2020 ; 19( 5): 2721-2746.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1111/1541-4337.12606
Vancouver
Dammak I, Sobral PJ do A, Aquino A, Neves MA das, Conte-Junior CA. Nanoemulsions: using emulsifiers from natural sources replacing synthetic ones - a review [Internet]. Comprehensive Reviews in Food Science and Food Safety. 2020 ; 19( 5): 2721-2746.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1111/1541-4337.12606
Artigo de periodico
Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: preparation and physicochemical characterization (2019)
Dammak, Ilyes; Lourenço, Rodrigo Vinicius; Sobral, Paulo José do Amaral
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, GELATINA, NANOPARTÍCULAS, QUITOSANA
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ABNT
DAMMAK, Ilyes e LOURENÇO, Rodrigo Vinicius e SOBRAL, Paulo José do Amaral. Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: preparation and physicochemical characterization. Journal of Food Engineering, v. 240, n. Ja 2019, p. 9-20, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2018.07.002. Acesso em: 02 jun. 2024.
APA
Dammak, I., Lourenço, R. V., & Sobral, P. J. do A. (2019). Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: preparation and physicochemical characterization. Journal of Food Engineering, 240( Ja 2019), 9-20. doi:10.1016/j.jfoodeng.2018.07.002
NLM
Dammak I, Lourenço RV, Sobral PJ do A. Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: preparation and physicochemical characterization [Internet]. Journal of Food Engineering. 2019 ; 240( Ja 2019): 9-20.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.07.002
Vancouver
Dammak I, Lourenço RV, Sobral PJ do A. Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: preparation and physicochemical characterization [Internet]. Journal of Food Engineering. 2019 ; 240( Ja 2019): 9-20.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.07.002
Artigo de periodico
Active gelatin films incorporated with eugenol nanoemulsions: effect of emulsifier type on films properties (2019)
Dammak, Ilyes ; Sobral, Paulo José do Amaral
Source: International Journal of Food Science & Technology. Unidade: FZEA
Subjects: BIOPOLÍMEROS, LECITINAS, FILMES COMESTÍVEIS, GELATINA, EMULSIFICANTES
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ABNT
DAMMAK, Ilyes e SOBRAL, Paulo José do Amaral. Active gelatin films incorporated with eugenol nanoemulsions: effect of emulsifier type on films properties. International Journal of Food Science & Technology, v. 54, n. 9, p. 2725-2735, 2019Tradução . . Disponível em: https://doi.org/10.1111/ijfs.14183. Acesso em: 02 jun. 2024.
APA
Dammak, I., & Sobral, P. J. do A. (2019). Active gelatin films incorporated with eugenol nanoemulsions: effect of emulsifier type on films properties. International Journal of Food Science & Technology, 54( 9), 2725-2735. doi:10.1111/ijfs.14183
NLM
Dammak I, Sobral PJ do A. Active gelatin films incorporated with eugenol nanoemulsions: effect of emulsifier type on films properties [Internet]. International Journal of Food Science & Technology. 2019 ; 54( 9): 2725-2735.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1111/ijfs.14183
Vancouver
Dammak I, Sobral PJ do A. Active gelatin films incorporated with eugenol nanoemulsions: effect of emulsifier type on films properties [Internet]. International Journal of Food Science & Technology. 2019 ; 54( 9): 2725-2735.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1111/ijfs.14183
Artigo de periodico
Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin (2018)
Dammak, Ilyes; Sobral, Paulo José do Amaral
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: BIOPOLÍMEROS, QUITOSANA, LECITINAS, REOLOGIA
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ABNT
DAMMAK, Ilyes e SOBRAL, Paulo José do Amaral. Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin. Journal of Food Engineering, v. 229, p. 12-20, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2017.09.022. Acesso em: 02 jun. 2024.
APA
Dammak, I., & Sobral, P. J. do A. (2018). Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin. Journal of Food Engineering, 229, 12-20. doi:10.1016/j.jfoodeng.2017.09.022
NLM
Dammak I, Sobral PJ do A. Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin [Internet]. Journal of Food Engineering. 2018 ; 229 12-20.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.jfoodeng.2017.09.022
Vancouver
Dammak I, Sobral PJ do A. Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin [Internet]. Journal of Food Engineering. 2018 ; 229 12-20.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.jfoodeng.2017.09.022
Artigo de periodico
Functional dehydrated foods for health preservation (2018)
Morais, Rui Manuel Santos Costa; Morais, Alcina M. M. B. de; Dammak, Ilyes; Bonilla Lagos, Maria Jeannine; Sobral, Paulo José do Amaral; Laguerre, Jean-Claude; Afonso, M. João; Ramalhosa, Elsa C. D.
Source: Journal of Food Quality. Unidade: FZEA
Subjects: ALIMENTOS DESIDRATADOS, ALIMENTOS FUNCIONAIS, SECAGEM DE ALIMENTOS, PROBIÓTICOS
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ABNT
MORAIS, Rui Manuel Santos Costa et al. Functional dehydrated foods for health preservation. Journal of Food Quality, v. 2018, p. 1-29, 2018Tradução . . Disponível em: https://doi.org/10.1155/2018/1739636. Acesso em: 02 jun. 2024.
APA
Morais, R. M. S. C., Morais, A. M. M. B. de, Dammak, I., Bonilla Lagos, M. J., Sobral, P. J. do A., Laguerre, J. -C., et al. (2018). Functional dehydrated foods for health preservation. Journal of Food Quality, 2018, 1-29. doi:10.1155/2018/1739636
NLM
Morais RMSC, Morais AMMB de, Dammak I, Bonilla Lagos MJ, Sobral PJ do A, Laguerre J-C, Afonso MJ, Ramalhosa ECD. Functional dehydrated foods for health preservation [Internet]. Journal of Food Quality. 2018 ; 2018 1-29.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1155/2018/1739636
Vancouver
Morais RMSC, Morais AMMB de, Dammak I, Bonilla Lagos MJ, Sobral PJ do A, Laguerre J-C, Afonso MJ, Ramalhosa ECD. Functional dehydrated foods for health preservation [Internet]. Journal of Food Quality. 2018 ; 2018 1-29.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1155/2018/1739636
Artigo de periodico
Formulation optimization of lecithin-enhanced pickering emulsions stabilized by chitosan nanoparticles for hesperidin encapsulation (2018)
Dammak, Ilyes; Sobral, Paulo José do Amaral
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, QUITOSANA, SUPERFÍCIES DE RESPOSTA, NANOPARTÍCULAS, LECTINAS, EMULSÕES (FORMAS FARMACÊUTICAS)
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ABNT
DAMMAK, Ilyes e SOBRAL, Paulo José do Amaral. Formulation optimization of lecithin-enhanced pickering emulsions stabilized by chitosan nanoparticles for hesperidin encapsulation. Journal of Food Engineering, v. 229, p. 2-11, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2017.11.001. Acesso em: 02 jun. 2024.
APA
Dammak, I., & Sobral, P. J. do A. (2018). Formulation optimization of lecithin-enhanced pickering emulsions stabilized by chitosan nanoparticles for hesperidin encapsulation. Journal of Food Engineering, 229, 2-11. doi:10.1016/j.jfoodeng.2017.11.001
NLM
Dammak I, Sobral PJ do A. Formulation optimization of lecithin-enhanced pickering emulsions stabilized by chitosan nanoparticles for hesperidin encapsulation [Internet]. Journal of Food Engineering. 2018 ; 229 2-11.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.jfoodeng.2017.11.001
Vancouver
Dammak I, Sobral PJ do A. Formulation optimization of lecithin-enhanced pickering emulsions stabilized by chitosan nanoparticles for hesperidin encapsulation [Internet]. Journal of Food Engineering. 2018 ; 229 2-11.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.jfoodeng.2017.11.001
Artigo de periodico
Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions (2018)
Dammak, Ilyes; Sobral, Paulo José do Amaral
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: BIOPOLÍMEROS, MICROENCAPSULAÇÃO, EMULSÕES (FORMAS FARMACÊUTICAS)
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ABNT
DAMMAK, Ilyes e SOBRAL, Paulo José do Amaral. Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions. Journal of Food Engineering, v. No 2018, p. 33-43, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2018.05.004. Acesso em: 02 jun. 2024.
APA
Dammak, I., & Sobral, P. J. do A. (2018). Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions. Journal of Food Engineering, No 2018, 33-43. doi:10.1016/j.jfoodeng.2018.05.004
NLM
Dammak I, Sobral PJ do A. Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions [Internet]. Journal of Food Engineering. 2018 ; No 2018 33-43.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.05.004
Vancouver
Dammak I, Sobral PJ do A. Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions [Internet]. Journal of Food Engineering. 2018 ; No 2018 33-43.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.05.004
Artigo de periodico
Formulation and stability characterization of rutin-loaded oil-in-water emulsions (2017)
Dammak, Ilyes; Sobral, Paulo José do Amaral
Source: Food and Bioprocess Technology. Unidade: FZEA
Subjects: HOMOGENEIZAÇÃO, TECNOLOGIA DE ALIMENTOS, EMULSÕES (FORMAS FARMACÊUTICAS), FLUIDIZAÇÃO
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ABNT
DAMMAK, Ilyes e SOBRAL, Paulo José do Amaral. Formulation and stability characterization of rutin-loaded oil-in-water emulsions. Food and Bioprocess Technology, v. 10, n. 5, p. 926-939, 2017Tradução . . Disponível em: https://doi.org/10.1007/s11947-017-1876-5. Acesso em: 02 jun. 2024.
APA
Dammak, I., & Sobral, P. J. do A. (2017). Formulation and stability characterization of rutin-loaded oil-in-water emulsions. Food and Bioprocess Technology, 10( 5), 926-939. doi:10.1007/s11947-017-1876-5
NLM
Dammak I, Sobral PJ do A. Formulation and stability characterization of rutin-loaded oil-in-water emulsions [Internet]. Food and Bioprocess Technology. 2017 ; 10( 5): 926-939.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1007/s11947-017-1876-5
Vancouver
Dammak I, Sobral PJ do A. Formulation and stability characterization of rutin-loaded oil-in-water emulsions [Internet]. Food and Bioprocess Technology. 2017 ; 10( 5): 926-939.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1007/s11947-017-1876-5
Artigo de periodico
Properties of gelatin-based films incorporated with chitosan-coated microparticles charged with rutin (2017)
Dammak, Ilyes; Bittante, Ana Mônica Quinta Barbosa; Lourenço, Rodrigo Vinicius; Sobral, Paulo José do Amaral
Source: International Journal of Biological Macromolecules. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, BIOFILMES, GELATINA, QUITOSANA, EMBALAGENS DE ALIMENTOS
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ABNT
DAMMAK, Ilyes et al. Properties of gelatin-based films incorporated with chitosan-coated microparticles charged with rutin. International Journal of Biological Macromolecules, v. 101, p. 643-652, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.ijbiomac.2017.03.163. Acesso em: 02 jun. 2024.
APA
Dammak, I., Bittante, A. M. Q. B., Lourenço, R. V., & Sobral, P. J. do A. (2017). Properties of gelatin-based films incorporated with chitosan-coated microparticles charged with rutin. International Journal of Biological Macromolecules, 101, 643-652. doi:10.1016/j.ijbiomac.2017.03.163
NLM
Dammak I, Bittante AMQB, Lourenço RV, Sobral PJ do A. Properties of gelatin-based films incorporated with chitosan-coated microparticles charged with rutin [Internet]. International Journal of Biological Macromolecules. 2017 ; 101 643-652.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.ijbiomac.2017.03.163
Vancouver
Dammak I, Bittante AMQB, Lourenço RV, Sobral PJ do A. Properties of gelatin-based films incorporated with chitosan-coated microparticles charged with rutin [Internet]. International Journal of Biological Macromolecules. 2017 ; 101 643-652.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.ijbiomac.2017.03.163
Artigo de periodico
Properties of active gelatin films incorporated with rutin-loaded nanoemulsions (2017)
Dammak, Ilyes; Carvalho, Rosemary Aparecida de; Fávaro-Trindade, Carmen Silvia; Lourenço, Rodrigo Vinicius; Sobral, Paulo José do Amaral
Source: International Journal of Biological Macromolecules. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, GELATINA, EMBALAGENS DE ALIMENTOS, EMULSÕES (FORMAS FARMACÊUTICAS), ANTIOXIDANTES
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ABNT
DAMMAK, Ilyes et al. Properties of active gelatin films incorporated with rutin-loaded nanoemulsions. International Journal of Biological Macromolecules, v. 98, p. 39-49, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.ijbiomac.2017.01.094. Acesso em: 02 jun. 2024.
APA
Dammak, I., Carvalho, R. A. de, Fávaro-Trindade, C. S., Lourenço, R. V., & Sobral, P. J. do A. (2017). Properties of active gelatin films incorporated with rutin-loaded nanoemulsions. International Journal of Biological Macromolecules, 98, 39-49. doi:10.1016/j.ijbiomac.2017.01.094
NLM
Dammak I, Carvalho RA de, Fávaro-Trindade CS, Lourenço RV, Sobral PJ do A. Properties of active gelatin films incorporated with rutin-loaded nanoemulsions [Internet]. International Journal of Biological Macromolecules. 2017 ; 98 39-49.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.ijbiomac.2017.01.094
Vancouver
Dammak I, Carvalho RA de, Fávaro-Trindade CS, Lourenço RV, Sobral PJ do A. Properties of active gelatin films incorporated with rutin-loaded nanoemulsions [Internet]. International Journal of Biological Macromolecules. 2017 ; 98 39-49.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.ijbiomac.2017.01.094

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