Publicaciones en las que colabora con OLGA MARTIN BELLOSO (7)

2023

  1. 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

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

    Food Hydrocolloids, Vol. 135

2021

  1. Formation and stabilization of w1/o/w2 emulsions with gelled lipid phases

    Molecules, Vol. 26, Núm. 2

  2. Incorporation of antimicrobial nanoemulsions into complex foods: A case study in an apple juice-based beverage

    LWT, Vol. 141

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

2018

  1. Beverage emulsions: Key aspects of their formulation and physicochemical stability

    Beverages, Vol. 4, Núm. 3

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

    Frontiers in Sustainable Food Systems, Vol. 2