Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Samantha C. Pinho"'
Autor:
Thais C. Brito-Oliveira, Ana Clara M. Cavini, Leticia S. Ferreira, Izabel C. F. Moraes, Samantha C. Pinho
Publikováno v:
Gels, Vol 10, Iss 7, p 467 (2024)
The present study aimed to investigate the properties of calcium-rich soy protein isolate (SPI) gels (14% SPI; 100 mM CaCl2), the effects of incorporating different concentrations locust bean gum (LBG) (0.1–0.3%, w/v) to the systems and the stabili
Externí odkaz:
https://doaj.org/article/a4dbd80f6dac4cf3ae3280dfaaba6a56
Publikováno v:
Chemical Engineering Transactions, Vol 102 (2023)
The modification of the cassava native starch by heat-moisture treatment (HMT) followed by nanoprecipitation can be worthwhile for obtaining stabilizers of Pickering emulsions as highly stable emulsions and clean label products can be produced. In th
Externí odkaz:
https://doaj.org/article/dca1bf57638f463c8fd1db0095d988c5
Publikováno v:
Nanomaterials, Vol 13, Iss 9, p 1557 (2023)
Liposomes have been used for several decades for the encapsulation of drugs and bioactives in cosmetics and cosmeceuticals. On the other hand, the use of these phospholipid vesicles in food applications is more recent and is increasing significantly
Externí odkaz:
https://doaj.org/article/68bc10232e6b4cdd98779ee50d9f48ef
Publikováno v:
Foods, Vol 10, Iss 9, p 2179 (2021)
This work explores the potential of confocal Raman microscopy to investigate the microstructure of mixed protein gel systems. Heat-set protein gels were prepared using whey protein isolate (WPI), soy protein isolate (SPI), and mixtures thereof, with
Externí odkaz:
https://doaj.org/article/eada95c1cd754a00b8a155c039a89562
Autor:
Graziela V. L. Gomes, Izabella A. S. Simplício, Eliana B. Souto, Lisandro P. Cardoso, Samantha C. Pinho
Publikováno v:
Food Technology and Biotechnology, Vol 51, Iss 3, Pp 383-391 (2013)
Solid lipid particles are colloidal carriers that have been studied for almost 20 years in the pharmaceutical field and recently have been investigated by food researchers due to their capacity to enhance the incorporation of lipophilic bioactives an
Externí odkaz:
https://doaj.org/article/1d869c3865744512abd774f10f23f039
Publikováno v:
Polímeros, Vol 21, Iss 4, Pp 286-292 (2011)
Micropartículas produzidas a partir de polímeros sintéticos têm sido amplamente utilizadas na área farmacêutica para encapsulação de princípios ativos. Essas micropartículas apresentam as vantagens de proteção do princípio ativo, mucoade
Externí odkaz:
https://doaj.org/article/1f3e77b770a74c2e97b92dc319999383
Publikováno v:
Gels, Vol 2, Iss 3, p 22 (2016)
Emulsion-filled gels are classified as soft solid materials and are complex colloids formed by matrices of polymeric gels into which emulsion droplets are incorporated. Several structural aspects of these gels have been studied in the past few years,
Externí odkaz:
https://doaj.org/article/3956e9beb0fc481dacd2a236ba072d3d
Liposomes have been used for several decades for the encapsulation of drugs and bioactives in cosmetics and cosmeceuticals. On the other hand, the use of these phospholipid vesicles in food applications is more recent and has been increasing signific
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::46a2ae10fdd0dd1c504840dfd104384a
Publikováno v:
Food Research International. 169:112809
Publikováno v:
Journal of food science. 82(11)
Liposomes are colloidal structures capable of encapsulating, protecting, and releasing hydrophobic bioctives, as flavonoids. Quercetin is a flavonoid with high antioxidant activity that provides benefits to health. The wet-agglomeration processes in