Publications in collaboration with researchers from Agrotecnio (9)

2024

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

    Food Chemistry, Vol. 455

  2. Effect of virgin olive oil as spreadable preparation on atherosclerosis compared to dairy butter in Apoe-deficient mice

    Journal of Physiology and Biochemistry

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

    Food Chemistry, Vol. 456

  4. 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

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

    Food Research International, Vol. 173

  2. 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

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

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

2018

  1. 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

  1. 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