![Foto de María](/img/nophoto.png)
María
Artiga Artigas
Publicaciones en las que colabora con María Artiga Artigas (13)
2023
-
Enhanced in vivo absorption and biodistribution of curcumin loaded into emulsions with high medium-chain triglyceride content
Food Research International, Vol. 174
2020
-
Antimicrobial Kinetics of Nanoemulsions Stabilized with Protein:Pectin Electrostatic Complexes
Food and Bioprocess Technology, Vol. 13, Núm. 11, pp. 1893-1907
-
Protein/Polysaccharide Complexes to Stabilize Decane-in-Water Nanoemulsions
Food Biophysics, Vol. 15, Núm. 3, pp. 335-345
-
The lipid type affects the in vitro digestibility and β-carotene bioaccessibility of liquid or solid lipid nanoparticles
Food Chemistry, Vol. 311
2019
-
Formation of Double (W 1 /O/W 2 ) Emulsions as Carriers of Hydrophilic and Lipophilic Active Compounds
Food and Bioprocess Technology, Vol. 12, Núm. 3, pp. 422-435
-
Effectiveness of nanoemulsions of clove and lemongrass essential oils and their major components against Escherichia coli and Botrytis cinerea
Journal of Food Science and Technology, Vol. 56, Núm. 5, pp. 2721-2736
-
Factors affecting the formation of highly concentrated emulsions and nanoemulsions
Colloids and Surfaces A: Physicochemical and Engineering Aspects, Vol. 578
2018
-
Curcumin-loaded nanoemulsions stability as affected by the nature and concentration of surfactant
Food Chemistry, Vol. 266, pp. 466-474
-
Emulsion-Based Nanostructures for the Delivery of Active Ingredients in Foods
Frontiers in Sustainable Food Systems, Vol. 2
-
Influence of essential oils and pectin on nanoemulsion formulation: A ternary phase experimental approach
Food Hydrocolloids, Vol. 81, pp. 209-219
-
Nanostructured Systems to Increase Bioavailability of Food Ingredients
Nanomaterials for Food Applications (Elsevier), pp. 13-33
2017
-
Effect of sodium alginate incorporation procedure on the physicochemical properties of nanoemulsions.
Food Hydrocolloids, Vol. 70, pp. 191-200
-
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