Author:
da Silva Anthero Ana Gabriela,Bonetti Carla Indianara,Bracht Lívia,Cazarin Cinthia Baú Betim,Hubinger Miriam Dupas
Reference41 articles.
1. Influence of type of natural emulsifier and microfluidization conditions on Capsicum oleoresin nanoemulsions properties and stability;Aguiar;Journal of Food Process Engineering,2021
2. Supercritical fluids and fluid mixtures to obtain high-value compounds from Capsicum peppers;Aguiar;Food Chemistry: X,2022
3. Physicochemical and antimicrobial properties of oleoresin Capsicum nanoemulsions formulated with lecithin and sucrose monopalmitate;Akbas;Applied Biochemistry and Biotechnology,2019
4. Physicochemical properties of Capsicum oleoresin emulsions stabilized by gum Arabic, OSA-modified corn starch, and modified malt;Anthero;Food and Bioprocess Technology,2022
5. Barley malt esterification after ultrasound and stearic acid treatment: Characterization and use as stabilizing agent in oil-in-water emulsions;Anthero;Food and Bioprocess Technology,2021