Publikationen, an denen er mitarbeitet María Artiga Artigas (13)

2023

  1. Enhanced in vivo absorption and biodistribution of curcumin loaded into emulsions with high medium-chain triglyceride content

    Food Research International, Vol. 174

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

  3. The lipid type affects the in vitro digestibility and β-carotene bioaccessibility of liquid or solid lipid nanoparticles

    Food Chemistry, Vol. 311

2019

  1. 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

  2. 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

  3. Factors affecting the formation of highly concentrated emulsions and nanoemulsions

    Colloids and Surfaces A: Physicochemical and Engineering Aspects, Vol. 578

2018

  1. Curcumin-loaded nanoemulsions stability as affected by the nature and concentration of surfactant

    Food Chemistry, Vol. 266, pp. 466-474

  2. Emulsion-Based Nanostructures for the Delivery of Active Ingredients in Foods

    Frontiers in Sustainable Food Systems, Vol. 2

  3. Influence of essential oils and pectin on nanoemulsion formulation: A ternary phase experimental approach

    Food Hydrocolloids, Vol. 81, pp. 209-219

  4. Nanostructured Systems to Increase Bioavailability of Food Ingredients

    Nanomaterials for Food Applications (Elsevier), pp. 13-33

2017

  1. Effect of sodium alginate incorporation procedure on the physicochemical properties of nanoemulsions.

    Food Hydrocolloids, Vol. 70, pp. 191-200

  2. 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