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Encapsulation of pomegranate polyphenols by ionic gelation: Strategies for improved retention and controlled release.
Pereira Silveira, Mariana; Lucas Chaves Almeida, Francisco; Dutra Alvim, Izabela; Silvia Prata, Ana.
Afiliação
  • Pereira Silveira M; Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP) - Campinas, São Paulo, Brazil. Electronic address: m262854@dac.unicamp.br.
  • Lucas Chaves Almeida F; Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP) - Campinas, São Paulo, Brazil.
  • Dutra Alvim I; Center for Technology of Cereals and Chocolates, Institute of Food Technology (ITAL) - Campinas, São Paulo, Brazil.
  • Silvia Prata A; Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP) - Campinas, São Paulo, Brazil.
Food Res Int ; 174(Pt 1): 113590, 2023 12.
Article em En | MEDLINE | ID: mdl-37986529
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Quitosana / Punica granatum Idioma: En Revista: Food Res Int Ano de publicação: 2023 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Quitosana / Punica granatum Idioma: En Revista: Food Res Int Ano de publicação: 2023 Tipo de documento: Article