Feasibility of producing solid lipid nanoparticles by phase inversion temperature method (PIT method)

• Grant number: 11/01260-0
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: May 01, 2011
• End date: April 30, 2012
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Samantha Cristina de Pinho
• Grantee: Mirella Roberta Sola
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

GOMES, G. V. L.; SOLA, M. R.; ROCHETTI, A. L.; FUKUMASU, H.; VICENTE, A. A.; PINHO, S. C.. beta-carotene and -tocopherol coencapsulated in nanostructured lipid carriers of murumuru (Astrocaryum murumuru) butter produced by phase inversion temperature method: characterisation, dynamic in vitro digestion and cell viability study. Journal of Microencapsulation, v. 36, n. 1, p. 43-52, JAN 2 2019. (11/01260-0, 12/18495-3, 10/20523-0)

GOMES, GRAZIELA V. L.; SOLA, MIRELLA R.; MAROSTEGAN, LUIS F. P.; JANGE, CAMILA G.; CAZADO, CAMILA P. S.; PINHEIRO, ANA C.; VICENTE, ANTONIO A.; PINHO, SAMANTHA C.. Physico-chemical stability and in vitro digestibility of beta-carotene-loaded lipid nanoparticles of cupuacu butter (Theobroma grandiflorum) produced by the phase inversion temperature (PIT) method. Journal of Food Engineering, v. 192, p. 93-102, JAN 2017. (11/01260-0, 12/18495-3, 10/20523-0)