Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers.

Autor: Mendes JF; Food Department, Graduate Program in Food Sciences, Federal University of Lavras, Lavras, Minas Gerais, Brazil., Norcino LB; Forest Sciences Department, Graduate Program in Biomaterials Engineering, Federal University of Lavras, Lavras, Minas Gerais, Brazil., Martins HH; Food Department, Graduate Program in Food Sciences, Federal University of Lavras, Lavras, Minas Gerais, Brazil., Manrich A; National Laboratory of Nanotechnology for Agriculture (LNNA), Embrapa Instrumentation, São Carlos, São Paulo, Brazil., Otoni CG; Department of Materials Engineering (DEMa), Federal University of São Carlos (UFSCar), São Carlos, São Paulo, Brazil., Carvalho EEN; Department of Food Sciences, Federal University of Lavras, Lavras, Minas Gerais, Brazil., Piccolli RH; Department of Food Sciences, Federal University of Lavras, Lavras, Minas Gerais, Brazil., Oliveira JE; Department of Engineering, Federal University of Lavras, Lavras, Minas Gerais, Brazil., Pinheiro ACM; Department of Food Sciences, Federal University of Lavras, Lavras, Minas Gerais, Brazil., Mattoso LHC; National Laboratory of Nanotechnology for Agriculture (LNNA), Embrapa Instrumentation, São Carlos, São Paulo, Brazil.

Publikováno v: Journal of food science [J Food Sci] 2021 May; Vol. 86 (5), pp. 1979-1996. Date of Electronic Publication: 2021 Apr 06.