Search Results - Borrin, Thais R

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    Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method

    Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method by Borrin, Thais R, Georges, Eduarda L, Brito‐Oliveira, Thais C, Moraes, Izabel C F, Pinho, Samantha C

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    Curcumin-loaded nanoemulsions produced by the emulsion inversion point (EIP) method: An evaluation of process parameters and physico-chemical stability

    Curcumin-loaded nanoemulsions produced by the emulsion inversion point (EIP) method: An evaluation of process parameters and physico-chemical stability by Borrin, Thais R., Georges, Eduarda L., Moraes, Izabel C.F., Pinho, Samantha C.

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