Publikationen, an denen er mitarbeitet Alejandra Acevedo Fani (12)

2022

  1. Process Innovations in Designing Foods with Enhanced Functional Properties

    Food Engineering Series (Springer), pp. 137-156

2020

  1. Development, physical stability and bioaccessibility of β-carotene-enriched tertiary emulsions

    Journal of Functional Foods, Vol. 64

2019

  1. Encapsulation and stability of a phenolic-rich extract from mango peel within water-in-oil-in-water emulsions

    Journal of Functional Foods, Vol. 56, pp. 65-73

2018

  1. Photo-protection and controlled release of folic acid using edible alginate/chitosan nanolaminates

    Journal of Food Engineering, Vol. 229, pp. 72-82

2017

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

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

  2. Formation, stability and antioxidant activity of food-grade multilayer emulsions containing resveratrol

    Food Hydrocolloids, Vol. 71, pp. 207-215

  3. 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

  4. Layer-by-Layer Assembly of Food-Grade Alginate/Chitosan Nanolaminates: Formation and Physicochemical Characterization

    Food Biophysics, Vol. 12, Núm. 3, pp. 299-308

  5. Nanoemulsions as edible coatings

    Current Opinion in Food Science, Vol. 15, pp. 43-49

  6. Nanostructured emulsions and nanolaminates for delivery of active ingredients: Improving food safety and functionality

    Trends in Food Science and Technology, Vol. 60, pp. 12-22

2015

  1. Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties

    Food Hydrocolloids, Vol. 47, pp. 168-177

  2. Modulating biopolymer electrical charge to optimize the assembly of edible multilayer nanofilms by the layer-by-layer technique

    Biomacromolecules, Vol. 16, Núm. 9, pp. 2895-2903