microencapsulação

Publicação

Obtaining process of interpolymeric complexes from lactalbumin, xanthan gum and pectin

Particle Size Analysis of Fe3O4 Nanoparticles Coated by Polyethyleneglycol

Thermal and oxidative stability of Sacha Inchi oil and capsules formed with biopolymers analyzed by DSC and 1H NMR

Microencapsulation of sacha inchi oil using emulsion-based delivery systems

Heteroprotein complex coacervates of ovalbumin and lysozyme: Formation and thermodynamic characterization

Physicochemical, thermal and rheological properties of synthesized carboxymethyl tara gum (Caesalpinia spinosa)

Microencapsulation of sacha inchi oil (Plukenetia volubilis L.) using complex coacervation: Formation and structural characterization

Encapsulation of black pepper (Piper nigrum L.) essential oil with gelatin and sodium alginate by complex coacervation

Encapsulation of the black pepper (Piper nigrum L.) essential oil by lactoferrin-sodium alginate complex coacervates: Structural characterization and simulated gastrointestinal conditions

Complex coacervates of β-lactoglobulin/sodium alginate for the microencapsulation of black pepper (Piper nigrum L.) essential oil: Simulated gastrointestinal conditions and modeling release kinetics

Recent advances in the encapsulation of bioactive ingredients using galactomannans-based as delivery systems

Microencapsulation of Sacha Inchi Oil by Complex Coacervates using Ovalbumin-Tannic Acid and Pectin as Wall Materials

Complex Coacervates Formed between Whey Protein Isolate and Carboxymethylcellulose for Encapsulation of β-Carotene from Sacha Inchi Oil: Stability, In Vitro Digestion and Release Kinetics