@article{ferreira_brito-oliveira_pinho_2022,  title={Brazil nut (<i>Bertholletia excelsa</i>) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D<sub>3</sub> encapsulation},  volume={42},  ISSN={0101-2061},  url={https://doi.org/10.1590/fst.17521},  DOI={10.1590/fst.17521},  journal={Food Science and Technology},  publisher={Sociedade Brasileira de Ciência e Tecnologia de Alimentos},  author={FERREIRA, Letícia DOS SANTOS and BRITO-OLIVEIRA, Thais CARVALHO and PINHO, Samantha Cristina DE},  year={2022},  pages={e17521} }