Publicaciones en las que colabora con LAURA SALVIA TRUJILLO (56)

2024

  1. Combination of legume proteins and arabinoxylans are efficient emulsifiers to promote vitamin E bioaccessibility during digestion

    Food Chemistry, Vol. 455

  2. Influence of oleogel composition on lipid digestibility and β-carotene bioaccessibility during in vitro digestion

    Food Chemistry, Vol. 456

2023

  1. Edible Wax-Based Nanoparticles as Novel Stabilizers for Oil-in-Water Pickering Emulsion

    Food and Bioprocess Technology, Vol. 16, Núm. 6, pp. 1356-1373

  2. Effect of digestible versus non-digestible citral nanoemulsions on human gut microorganisms: An in vitro digestion study

    Food Research International, Vol. 173

  3. Effect of oatmeal concentration on the nanoemulsion lipid digestibility and β-carotene bioaccessibility: an in vitro semi-dynamic digestion study

    Libro de resúmenes. IX Jornadas Doctorales de Campus Iberus

  4. Impact of the lipid phase composition and state on the in vitro digestibility and chlorophyllin bioaccessibility of W1/O/W2 emulsions into whole milk

    Food Research International, Vol. 173

  5. In vitro digestibility of O/W emulsions co-ingested with complex meals: Influence of the food matrix

    Food Hydrocolloids, Vol. 135

  6. Modulating edible-oleogels physical and functional characteristics by controlling their microstructure

    Food and Function, Vol. 15, Núm. 2, pp. 663-675

  7. Polysaccharide-based structured lipid carriers for the delivery of curcumin: An in vitro digestion study

    Colloids and Surfaces B: Biointerfaces, Vol. 227

2022

  1. Emulsion gels and oil-filled aerogels as curcumin carriers: Nanostructural characterization of gastrointestinal digestion products

    Food Chemistry, Vol. 387

  2. Fabrication of edible solid lipid nanoparticle from beeswax/propolis wax by spontaneous emulsification: Optimization, characterization and stability

    Food Chemistry, Vol. 387

  3. Influence of the extraction conditions on the carbohydrate and phenolic composition of functional pectin from persimmon waste streams

    Food Hydrocolloids, Vol. 123

2021

  1. Formation and stabilization of w1/o/w2 emulsions with gelled lipid phases

    Molecules, Vol. 26, Núm. 2

  2. Incorporation of antimicrobial nanoemulsions into complex foods: A case study in an apple juice-based beverage

    LWT, Vol. 141

  3. Influence of lipid nanoparticle physical state on β-carotene stability kinetics under different environmental conditions

    Food and Function, Vol. 12, Núm. 2, pp. 840-851

  4. Interfacial activity of phenolic-rich extracts from avocado fruit waste: Influence on the colloidal and oxidative stability of emulsions and nanoemulsions

    Innovative Food Science and Emerging Technologies, Vol. 69

  5. Lipid digestibility and polyphenols bioaccessibility of oil-in-water emulsions containing avocado peel and seed extracts as affected by the presence of low methoxyl pectin

    Foods, Vol. 10, Núm. 9

  6. Nanoemulsion design for the delivery of omega-3 fatty acids

    Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability (Elsevier), pp. 295-319

2020

  1. Antimicrobial Kinetics of Nanoemulsions Stabilized with Protein:Pectin Electrostatic Complexes

    Food and Bioprocess Technology, Vol. 13, Núm. 11, pp. 1893-1907

  2. Protein/Polysaccharide Complexes to Stabilize Decane-in-Water Nanoemulsions

    Food Biophysics, Vol. 15, Núm. 3, pp. 335-345