Publicaciones (502) Publicaciones de OLGA MARTIN BELLOSO

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

  5. The application of non-thermal technologies for the production of healthier high-quality fruit/vegetable juices and beverages – a revisit

    Acta Horticulturae, pp. 1-10

2023

  1. Application of moderate intensity pulsed electric fields in red prickly pears and soymilk to develop a plant-based beverage with potential health-related benefits

    Innovative Food Science and Emerging Technologies, Vol. 88

  2. Challenges and Benefits of Using Pecan Kernels, Derivatives, and Byproducts as Alternative Ingredients in Food Product Development

    Food Reviews International, Vol. 39, Núm. 5, pp. 2530-2542

  3. Edible Wax-Based Nanoparticles as Novel Stabilizers for Oil-in-Water Pickering Emulsion

    Food and Bioprocess Technology, Vol. 16, Núm. 6, pp. 1356-1373

  4. Effect of citral nanoemulsion on the inactivation of Listeria monocytogenes and sensory properties of fresh-cut melon and papaya during storage

    International Journal of Food Microbiology, Vol. 384

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

    Food Research International, Vol. 173

  6. Effect of oatmeal concentration on the nanoemulsion lipid digestibility and β-carotene bioaccessibility: an in vitro semi-dynamic digestion study

    Libro de resúmenes. IX Jornadas Doctorales de Campus Iberus

  7. Effect of the Emulsifier Used in Dunaliella salina-Based Nanoemulsions Formulation on the β-Carotene Absorption and Metabolism in Rats

    Molecular Nutrition and Food Research, Vol. 67, Núm. 6

  8. Emulsion-Based Delivery Systems to Enhance the Functionality of Bioactive Compounds: Towards the Use of Ingredients from Natural, Sustainable Sources

    Foods, Vol. 12, Núm. 7

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

    Food Research International, Vol. 174

  10. Enhancing in vivo retinol bioavailability by incorporating β-carotene from alga Dunaliella salina into nanoemulsions containing natural-based emulsifiers

    Food Research International, Vol. 164

  11. Enhancing the Gastrointestinal Stability of Curcumin by Using Sodium Alginate-Based Nanoemulsions Containing Natural Emulsifiers

    International Journal of Molecular Sciences, Vol. 24, Núm. 1

  12. 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

  13. In vitro digestibility of O/W emulsions co-ingested with complex meals: Influence of the food matrix

    Food Hydrocolloids, Vol. 135

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

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

  15. Non-Thermal Processing Technologies

    Food Safety Management: a Practical Guide for the Food Industry, Second Edition (Elsevier), pp. 421-437