Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Mayanny Gomes da Silva

Showing results (1-10 of 4) with videos related to

Pageof 1
Sort By:
Food Research International (Ottawa, Ont.)|June 28, 2022
Effect of stabilization and fatty acids chain length on the crystallization behavior of interesterified blends during storageMayanny Gomes da Silva, Kamila Ramponi Rodrigues de Godoi, Lisandro Pavie Cardoso, et al.
Foods (Basel, Switzerland)|April 15, 2025
Lipid Nanoparticles: Formulation, Production Methods and Characterization ProtocolsFernanda L Lüdtke, Thaís Jordânia Silva, Mayanny Gomes da Silva, et al.
Food Research International (Ottawa, Ont.)|April 11, 2022
Developed and characterization of nanostructured lipid carriers containing food-grade interesterified lipid phase for food applicationMayanny Gomes da Silva, Kamila Ramponi Rodrigues de Godoi, Mirna Lúcia Gigante, et al.
Food Research International (Ottawa, Ont.)|January 21, 2020
Milk fat crystal network as a strategy for delivering vegetable oils high in omega-9, -6, and -3 fatty acidsRodolfo Lázaro Soares Viriato, Mayara de Souza Queirós, Mayanny Gomes da Silva, et al.
Pageof 1

Showing results (1-10 of 4) with videos related to

Sort By:
Pageof 1
Food Research International (Ottawa, Ont.)|June 28, 2022
Effect of stabilization and fatty acids chain length on the crystallization behavior of interesterified blends during storageMayanny Gomes da Silva, Kamila Ramponi Rodrigues de Godoi, Lisandro Pavie Cardoso, et al.
Foods (Basel, Switzerland)|April 15, 2025
Lipid Nanoparticles: Formulation, Production Methods and Characterization ProtocolsFernanda L Lüdtke, Thaís Jordânia Silva, Mayanny Gomes da Silva, et al.
Food Research International (Ottawa, Ont.)|April 11, 2022
Developed and characterization of nanostructured lipid carriers containing food-grade interesterified lipid phase for food applicationMayanny Gomes da Silva, Kamila Ramponi Rodrigues de Godoi, Mirna Lúcia Gigante, et al.
Food Research International (Ottawa, Ont.)|January 21, 2020
Milk fat crystal network as a strategy for delivering vegetable oils high in omega-9, -6, and -3 fatty acidsRodolfo Lázaro Soares Viriato, Mayara de Souza Queirós, Mayanny Gomes da Silva, et al.
Pageof 1