home pesquisas tecnologia de amidos celulose hidrogeis e nanofibras

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artigos publicados

Structural, thermal, physical, mechanical, and barrier properties of chitosan films with the addition of xanthan gum

2017

Journal of Food Science

Molecular structure, functionality and applications of oxidized starches: A review

2017

Food Chemistry

Crystallinity, thermal and gel properties of oat starch oxidized using hydrogen peroxide

2017

International Food Research Journal

The properties of potato and cassava starch films combined with cellulose fibers and/or nanoclay

2017

Starch-Starke

Physicochemical properties of nanocomposite films made from sorghum-oxidized starch and nanoclay

2017

Starch-Starke

Antimicrobial electrospun ultrafine fibers from zein containing eucalyptus essential oil/cyclodextrin inclusion complex

2017

International Journal of Biological Macromolecules

High pressure processing and retrogradation of potato starch: Influence on functional properties and gastro-small intestinal digestion in vitro

2017

Food Hydrocolloids

Heat-moisture treatment of oat grains and its effects on lipase activity and starch properties

2017

Starch-Starke

Bacteriocin-like substances of Lactobacillus curvatus P99: characterization and application in biodegradable films for control of Listeria monocytogenes in cheese

2017

Food Microbiology

Incorporation of tetraethylorthosilicate (TEOS) in biodegradable films based on bean starch (Phaseolus vulgaris)

2017

European Polymer Journal

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