Article Versions Notes

Jimenez-Champi D, Chaves MA, Sangalli JR, Ferreira LS, Silva JTP, Pinho SC. Emulsions Stabilized by Soy Protein Isolate Microgels: Encapsulation of β-Carotene and Incorporation into Yogurts. Processes. 2025; 13(9):2705. https://doi.org/10.3390/pr13092705

Jimenez-Champi, Diana, Matheus A. Chaves, Juliano R. Sangalli, Leticia S. Ferreira, Jéssica T. P. Silva, and Samantha C. Pinho. 2025. "Emulsions Stabilized by Soy Protein Isolate Microgels: Encapsulation of β-Carotene and Incorporation into Yogurts" Processes 13, no. 9: 2705. https://doi.org/10.3390/pr13092705

Jimenez-Champi, D., Chaves, M. A., Sangalli, J. R., Ferreira, L. S., Silva, J. T. P., & Pinho, S. C. (2025). Emulsions Stabilized by Soy Protein Isolate Microgels: Encapsulation of β-Carotene and Incorporation into Yogurts. Processes, 13(9), 2705. https://doi.org/10.3390/pr13092705