Starch-based films can have their poor technological properties improved by lipid supplementation using emulsification step as strategy. Our aim was to evaluate the incorporation of carnauba wax (0−15 wt%) using emulsion ...

Th is book presents an exhaustive review on the use of polymers for food applications. Polymer-based systems for food applications such as: films, foams, nano- and microencapsulated, emulsions, hydrogels, prebiotics, 3D ...

Films obtained by casting, starting from conventional emulsions (CE), nanoemulsions (NE) or their gels, which led to different structures, with the aim of explore the relationship between structure and physical properties, ...

Os compostos fenólicos ocorrem de maneira universal no reino vegetal, sendo os ácidos cinâmicos integrantes desse grupo de compostos orgânicos. O ácido cafeico (AC) é um representante, com potente ação antioxidante, ...

Background: The development of advanced food materials necessarily involves the building of well-known and oriented micro- and nanoarchitectures, which are obtained through the self-assembly of food grade (edible) ...

The growing market interest in formulated products (e.g. cosmetics, personal care products, etc.) has led to the rapid development of new strategies for product design. However, despite some progress in developing strategies ...

The behavior of water-in-oil (W/O) emulsions during in situ combustion was studied for three different crude oils. The variables studied were shear rate, water content, level of oxidation, and the addition of silica ...