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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

High internal phase emulsions (HIPE) using pea protein and different polysaccharides as stabilizers

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Author(s):
Velez-Erazo, Eliana Marcela [1] ; Rabelo, Renata S. [1]
Total Authors: 2
Affiliation:
[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Engn, Monteiro Lobato St 80, BR-13083862 Campinas, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: FOOD HYDROCOLLOIDS; v. 105, AUG 2020.
Web of Science Citations: 0
FAPESP's process: 18/11441-1 - Structuring of sunflower oil with vegetable protein and polysaccharides
Grantee:Karina Bosqui
Support type: Scholarships in Brazil - Scientific Initiation
FAPESP's process: 09/54137-1 - Acquisition of a particle size/distribution analyzer, a zeta potential measurement system, a spray dryer, and an ultra-high-pressure liquid chromatograph/mass spectrometer
Grantee:Miriam Dupas Hubinger
Support type: Multi-user Equipment Program
FAPESP's process: 15/11984-7 - PRODUCTION OF MICROPARTICLES CONTAINING FAT-SOLUBLE ACTIVE CORES BY ATOMIZATION IN SPRAY DRYING: EFFECT OF EMULSIONS PROPERTIES ON THE CHARACTERISTICS OF THE FINAL PRODUCT
Grantee:Miriam Dupas Hubinger
Support type: Regular Research Grants
FAPESP's process: 18/20466-8 - Overcoming barriers in the application of oleoresins: Stability and Digestibility of Co-encapsulated Systems with Application in Food Products
Grantee:Miriam Dupas Hubinger
Support type: Regular Research Grants