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1
Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin
Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin
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Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin

Ilyes Dammak Paulo José do Amaral Sobral

Journal of Food Engineering London v. 229, p. 12-20, 2018

London 2018

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2018 Inv )(Acessar)

2
Formulation optimization of lecithin-enhanced pickering emulsions stabilized by chitosan nanoparticles for hesperidin encapsulation
Formulation optimization of lecithin-enhanced pickering emulsions stabilized by chitosan nanoparticles for hesperidin encapsulation
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Formulation optimization of lecithin-enhanced pickering emulsions stabilized by chitosan nanoparticles for hesperidin encapsulation

Ilyes Dammak Paulo José do Amaral Sobral

Journal of Food Engineering London v. 229, p. 2-11, July 2018

London 2018

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2018 For )(Acessar)

3
Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions
Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions
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Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions

Ilyes Dammak Paulo José do Amaral Sobral

Journal of Food Engineering London v. 237, p. 33-43, Nov. 2018

London 2018

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2018 Eff )(Acessar)

4
Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin preparation and physicochemical characterization
Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin preparation and physicochemical characterization
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Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin preparation and physicochemical characterization

Ilyes Dammak Rodrigo Vinicius Lourenço; Paulo José do Amaral Sobral

Journal of Food Engineering London v. 240, p. 9-20, Jan. 2019

London 2019

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2019 Act )(Acessar)

5
Film forming solutions based on gelatin and poly(vinyl alcohol) blends thermal and rheological characterizations
Film forming solutions based on gelatin and poly(vinyl alcohol) blends thermal and rheological characterizations
Material Type:
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Film forming solutions based on gelatin and poly(vinyl alcohol) blends thermal and rheological characterizations

Izabel Cristina Freitas Moraes Rosemary Aparecida de Carvalho; Ana Mônica Quinta Barbosa Bittante; Javier Solorza-Feria; Paulo José do Amaral Sobral

Journal of Food Engineering Oxford [England] v. 95, n. 4, p. 588-596, Dec. 2009

Oxford England 2009

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2009 Fil )(Acessar)

6
Viscoelastic and rheological properties of nanocomposite-forming solutions based on gelatin and montmorillonite
Viscoelastic and rheological properties of nanocomposite-forming solutions based on gelatin and montmorillonite
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Viscoelastic and rheological properties of nanocomposite-forming solutions based on gelatin and montmorillonite

Manuel Fernando Coronado Jorge Christian Humberto Caicedo Flaker; Samira Fernandes Nassar; Izabel Cristina Freitas Moraes; Ana Mônica Quinta Barbosa Bittante; Paulo José do Amaral Sobral

Journal of Food Engineering London v. 120, p. 81-87, Jan. 2014

London 2014

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2014 Vis )(Acessar)

7
Nanocomposite-forming solutions based on cassava starch and laponite viscoelastic and rheological characterization
Nanocomposite-forming solutions based on cassava starch and laponite viscoelastic and rheological characterization
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Nanocomposite-forming solutions based on cassava starch and laponite viscoelastic and rheological characterization

Germán Ayala Valencia Izabel Cristina Freitas Moraes; Loic Hugues Gilles Hilliou; Rodrigo Vinicius Lourenço; Paulo José do Amaral Sobral

Journal of Food Engineering London v. 166, p. 174-181, 2015

London 2015

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2015 Nan )(Acessar)

8
Film forming solutions based on gelatin and poly(vinyl alcohol) blends thermal and rheological characterizations
Film forming solutions based on gelatin and poly(vinyl alcohol) blends thermal and rheological characterizations
Material Type:
Artigo 		Adicionar ao Meu Espaço

Film forming solutions based on gelatin and poly(vinyl alcohol) blends thermal and rheological characterizations

Izabel Cristina Freitas Moraes Rosemary Aparecida de Carvalho; Ana Mônica Quinta Barbosa Bittante; Javier Solorza-Feria; Paulo José do Amaral Sobral

Journal of Food Engineering Oxford [England] v. 95, n. 4, p. 588-596, Dec. 2009

Oxford England 2009

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2009 Fil )(Acessar)

9
Formulation optimization of lecithin-enhanced pickering emulsions stabilized by chitosan nanoparticles for hesperidin encapsulation
Formulation optimization of lecithin-enhanced pickering emulsions stabilized by chitosan nanoparticles for hesperidin encapsulation
Material Type:
Artigo 		Adicionar ao Meu Espaço

Formulation optimization of lecithin-enhanced pickering emulsions stabilized by chitosan nanoparticles for hesperidin encapsulation

Dammak, Ilyes ; José do Amaral Sobral, Paulo

Journal of food engineering, 2018-07, Vol.229, p.2-11 [Periódico revisado por pares]

Elsevier Ltd

Texto completo disponível

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10
Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: Preparation and physicochemical characterization
Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: Preparation and physicochemical characterization
Material Type:
Artigo 		Adicionar ao Meu Espaço

Active gelatin films incorporated with Pickering emulsions encapsulating hesperidin: Preparation and physicochemical characterization

Dammak, Ilyes ; Lourenço, Rodrigo Vinicius ; Sobral, Paulo José do Amaral

Journal of food engineering, 2019-01, Vol.240, p.9-20 [Periódico revisado por pares]

Elsevier Ltd

Texto completo disponível

Citações Citado por

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Deste Autor:

  1. Sobral, P
  2. Dammak, I
  3. Moraes, I
  4. Bittante, A
  5. Lourenço, R

Neste Assunto:

  1. Technology
  2. Engineering, Chemical
  3. Engineering
  4. Life Sciences & Biomedicine
  5. Food Science & Technology

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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