![Foto de Alejandra](/img/nophoto.png)
Alejandra
Acevedo Fani
Publicaciones en las que colabora con Alejandra Acevedo Fani (12)
2022
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Process Innovations in Designing Foods with Enhanced Functional Properties
Food Engineering Series (Springer), pp. 137-156
2020
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Development, physical stability and bioaccessibility of β-carotene-enriched tertiary emulsions
Journal of Functional Foods, Vol. 64
2019
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Encapsulation and stability of a phenolic-rich extract from mango peel within water-in-oil-in-water emulsions
Journal of Functional Foods, Vol. 56, pp. 65-73
2018
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Photo-protection and controlled release of folic acid using edible alginate/chitosan nanolaminates
Journal of Food Engineering, Vol. 229, pp. 72-82
2017
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Effect of sodium alginate incorporation procedure on the physicochemical properties of nanoemulsions.
Food Hydrocolloids, Vol. 70, pp. 191-200
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Formation, stability and antioxidant activity of food-grade multilayer emulsions containing resveratrol
Food Hydrocolloids, Vol. 71, pp. 207-215
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Improving the shelf life of low-fat cut cheese using nanoemulsion-based edible coatings containing oregano essential oil and mandarin fiber
Food Control, Vol. 76, pp. 1-12
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Layer-by-Layer Assembly of Food-Grade Alginate/Chitosan Nanolaminates: Formation and Physicochemical Characterization
Food Biophysics, Vol. 12, Núm. 3, pp. 299-308
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Nanoemulsions as edible coatings
Current Opinion in Food Science, Vol. 15, pp. 43-49
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Nanostructured emulsions and nanolaminates for delivery of active ingredients: Improving food safety and functionality
Trends in Food Science and Technology, Vol. 60, pp. 12-22
2015
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Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties
Food Hydrocolloids, Vol. 47, pp. 168-177
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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