OLGA
MARTIN BELLOSO
CU
![Foto de OLGA](/img/nophoto.png)
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Agrotecnio
Lleida, EspañaPublicaciones en colaboración con investigadores/as de Agrotecnio (9)
2024
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Combination of legume proteins and arabinoxylans are efficient emulsifiers to promote vitamin E bioaccessibility during digestion
Food Chemistry, Vol. 455
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Effect of virgin olive oil as spreadable preparation on atherosclerosis compared to dairy butter in Apoe-deficient mice
Journal of Physiology and Biochemistry
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Influence of oleogel composition on lipid digestibility and β-carotene bioaccessibility during in vitro digestion
Food Chemistry, Vol. 456
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Tailoring the Techno-Functional Properties of Fava Bean Protein Isolates: A Comparative Evaluation of Ultrasonication and Pulsed Electric Field Treatments
Foods, Vol. 13, Núm. 3
2023
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Effect of digestible versus non-digestible citral nanoemulsions on human gut microorganisms: An in vitro digestion study
Food Research International, Vol. 173
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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
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Modulating edible-oleogels physical and functional characteristics by controlling their microstructure
Food and Function, Vol. 15, Núm. 2, pp. 663-675
2018
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Changes in bioactive compounds concentration and physicochemical properties of mango smoothies treated by ultrasound
Revista Mexicana de Ingeniera Quimica, Vol. 17, Núm. 1, pp. 131-144
2013
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Impact of high-intensity pulsed electric fields on carotenoids profile of tomato juice made of moderate-intensity pulsed electric field-treated tomatoes
Food Chemistry, Vol. 141, Núm. 3, pp. 3131-3138