Publicaciones en las que colabora con LAURA SALVIA TRUJILLO (10)

2017

  1. Edible Nanoemulsions as Carriers of Active Ingredients: A Review

    Annual Review of Food Science and Technology, Vol. 8, pp. 439-466

  2. Layer-by-Layer Assembly of Food-Grade Alginate/Chitosan Nanolaminates: Formation and Physicochemical Characterization

    Food Biophysics, Vol. 12, Núm. 3, pp. 299-308

2015

  1. Modulating biopolymer electrical charge to optimize the assembly of edible multilayer nanofilms by the layer-by-layer technique

    Biomacromolecules, Vol. 16, Núm. 9, pp. 2895-2903

  2. Physicochemical characterization and antimicrobial activity of food-grade emulsions and nanoemulsions incorporating essential oils

    Food Hydrocolloids, Vol. 43, pp. 547-556

  3. Use of antimicrobial nanoemulsions as edible coatings: Impact on safety and quality attributes of fresh-cut fuji apples

    Postharvest Biology and Technology, Vol. 105, pp. 8-16

2014

  1. Formulation of Antimicrobial Edible Nanoemulsions with Pseudo-Ternary Phase Experimental Design

    Food and Bioprocess Technology, Vol. 7, Núm. 10, pp. 3022-3032

  2. Impact of microfluidization or ultrasound processing on the antimicrobial activity against Escherichia coli of lemongrass oil-loaded nanoemulsions

    Food Control, Vol. 37, Núm. 1, pp. 292-297

2013

  1. Effect of processing parameters on physicochemical characteristics of microfluidized lemongrass essential oil-alginate nanoemulsions

    Food Hydrocolloids, Vol. 30, Núm. 1, pp. 401-407

  2. Physicochemical Characterization of Lemongrass Essential Oil-Alginate Nanoemulsions: Effect of Ultrasound Processing Parameters

    Food and Bioprocess Technology, Vol. 6, Núm. 9, pp. 2439-2446

2012

  1. Edible Films and Coatings

    Decontamination of Fresh and Minimally Processed Produce (Wiley-Blackwell), pp. 247-275