المؤلفون: Pinel, Gwenn, Berthelot, Ugo, Queiroz, Lucas Sales, Santiago, Livia De Almeida, Silva, Naaman Francisco Nogueira, Petersen, Heidi Olander, Sloth, Jens J., Altay, Ipek, Marie, Rodolphe, Feyissa, Aberham Hailu, Casanova, Federico, Doyen, Alain

المصدر: In Food Chemistry 15 August 2024 449

المؤلفون: Nascimento, Luis Gustavo Lima, Queiroz, Lucas Sales, Petersen, Heidi Olander, Marie, Rodolphe, Silva, Naaman Francisco Nogueira, Mohammadifar, Mohammed Amin, de Sá Peixoto Júnior, Paulo Peres, Delaplace, Guillaume, de Carvalho, Antônio Fernandes, Casanova, Federico

المصدر: In Food Chemistry 1 October 2023 422

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المؤلفون: Nascimento, Luis Gustavo Lima, Casanova, Federico, Silva, Naaman Francisco Nogueira, Teixeira, Álvaro Viana Novaes de Carvalho, Júnior, Paulo Peres de Sá Peixoto, Vidigal, Márcia Cristina Teixeira Ribeiro, Stringheta, Paulo Cesar, Carvalho, Antônio Fernandes de

المصدر: In Food Hydrocolloids September 2020 106

المؤلفون: Silva, Naaman Francisco Nogueira, Casanova, Federico, Gaucheron, Frédéric, Teixeira, Alvaro Vianna Novaes de Carvalho, da Silva, Guilherme Mendes, Minim, Luiz Antônio, Carvalho, Antonio Fernandes de

المصدر: In Food Hydrocolloids September 2018 82:304-311

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المؤلفون: De Sa Peixoto, P., Nascimento, Luis Gustavo Lima, Casanova, Federico, Silva, Naaman Francisco Nogueira, Teixeira, Álvaro Viana Novaes de Carvalho, Júnior, Paulo Peres de Sá Peixoto, Vidigal, Márcia Cristina Teixeira Ribeiro, Stringheta, Paulo Cesar, Carvalho, Antônio Fernandes de

المساهمون: Processus aux Interfaces et Hygiène des Matériaux (PIHM), Institut National de la Recherche Agronomique (INRA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Technical University of Denmark [Lyngby] (DTU), Centro de Ciencias da Natureza, Universidade Federal de Sao Carlos, Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFC), National Council for Scientific and Technological Development (CNPq) Minas Gerais State Research Foundation (FAPEMIG) CAPES001

المصدر: Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2020, 106, pp.105872. ⟨10.1016/j.foodhyd.2020.105872⟩
Lima Nascimento, L G, Casanova, F, Nogueira Silva, N F, Novaes de Carvalho Teixeira, Á V, Peres de Sá Peixoto Júnior, P, Teixeira Ribeiro Vidigal, M C, Stringheta, P C & Fernandes de Carvalho, A 2020, ' Use of a crosslinked casein micelle hydrogel as a carrier for jaboticaba (Myrciaria cauliflora) extract ', Food Hydrocolloids, vol. 106, 105872 . https://doi.org/10.1016/j.foodhyd.2020.105872

مصطلحات موضوعية: 030309 nutrition & dietetics, General Chemical Engineering, Casein micelles, Micelle, Anthocyanins, 03 medical and health sciences, 0404 agricultural biotechnology, Rheology, Casein, [CHIM]Chemical Sciences, Jaboticaca crude extract, [PHYS.COND]Physics [physics]/Condensed Matter [cond-mat], ComputingMilieux_MISCELLANEOUS, [PHYS]Physics [physics], chemistry.chemical_classification, 0303 health sciences, technology, industry, and agriculture, Release profile, 04 agricultural and veterinary sciences, General Chemistry, Transglutaminase, 040401 food science, Hydrogel, Enzyme, Polymerization, chemistry, 13. Climate action, Ultrapure water, Self-healing hydrogels, Lactone, Food Science, Nuclear chemistry

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee9b9b71b787cab7f6d24dd8f6f19cef
https://doi.org/10.1016/j.foodhyd.2020.105872