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Development of functional foods with customized structure and nutrition: A nanotechnological and 3D food printing approach
-157301 -
Unravelling Nanoemulsions vs Excipient Nanoemulsions: formulation optimization, particle characterization and behavior as α-tocopherol delivery systems
-157317 -
FUNCTIONAL AND PHYSICOCHEMICAL CHARACTERIZATION OF EMERGING PLANT-BASED PROTEINS
-157645 -
Improvement of the functional properties of pea and faba proteins for pastry applications
-157646
Publicações em outros proceedings
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ISP2025
EVALUATING THE COMBINATION OF CHITOSAN AND NAVY BEAN LECTIN TOWARD BUILDING AN INSULIN-LOADED NANOCARRIER
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ICBC 2024
IMPACT OF CROSSLINKING CONDITIONS ON THE PROPERTIES OF CHITOSAN/LECTIN-BASED SYSTEMS FOR INSULIN DELIVERY
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SLACAN 2023
CELLULOSE NANOFIBERS: REINFORCING AND STABILIZING MATERIAL FOR PICKERING EMULSIONS IN FILM-FORMING MATRICES
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SLACAN 2023
PROPERTIES OF GLYCEROL MONOSTEARATE-BASED OLEOGELS ENRICHED WITH β-CAROTENE AND RESVERATROL
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SLACAN 2023
THE PHYSICOCHEMICAL STABILITY, BIOACCESSIBILITY AND CYTOTOXICITY OF PITANGA LEAF EXTRACT INTO W/O AND W/O/W EMULSIONS BY IN VITRO DIGESTION
Discussões Científicas de Qualidade
Com ~200 mil publicações revisadas por pesquisadores do mundo todo, o Galoá impulsiona cientistas na descoberta de pesquisas de ponta por meio de nossa plataforma indexada.
Confira nossos produtos e como podemos ajudá-lo a dar mais alcance para sua pesquisa:
