- Tecnologia, Enginyeria i Ciència d’Aliments
Departament
University of Massachusetts Amherst
Amherst Center, Estados UnidosPublicacións en colaboración con investigadores/as de University of Massachusetts Amherst (14)
2021
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Nanoemulsion design for the delivery of omega-3 fatty acids
Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability (Elsevier), pp. 295-319
2017
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Edible Nanoemulsions as Carriers of Active Ingredients: A Review
Annual Review of Food Science and Technology, Vol. 8, pp. 439-466
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The influence of lipid droplet size on the oral bioavailability of Vitamin D2 encapsulated in emulsions: an in vitro and in vivo study
Food and Function, Vol. 8, Núm. 2, pp. 767-777
2016
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Boosting the bioavailability of hydrophobic nutrients, vitamins, and nutraceuticals in natural products using excipient emulsions
Food Research International, Vol. 88, pp. 140-152
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Enhancement of lycopene bioaccessibility from tomato juice using excipient emulsions: Influence of lipid droplet size
Food Chemistry, Vol. 210, pp. 295-304
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Excipient nanoemulsions for improving oral bioavailability of bioactives
Nanomaterials, Vol. 6, Núm. 1
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Improvement of β-Carotene Bioaccessibility from Dietary Supplements Using Excipient Nanoemulsions
Journal of Agricultural and Food Chemistry, Vol. 64, Núm. 22, pp. 4639-4647
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Influence of an anionic polysaccharide on the physical and oxidative stability of omega-3 nanoemulsions: Antioxidant effects of alginate
Food Hydrocolloids, Vol. 52, pp. 690-698
2015
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Designing excipient foods to improve oral bioavailability of nutraceuticals
International News on Fats, Oils and Related Materials, Vol. 26, Núm. 6, pp. 351-355
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Enhancing Nutraceutical Performance Using Excipient Foods: Designing Food Structures and Compositions to Increase Bioavailability
Comprehensive Reviews in Food Science and Food Safety, Vol. 14, Núm. 6, pp. 824-847
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In vitro and in vivo study of fucoxanthin bioavailability from nanoemulsion-based delivery systems: Impact of lipid carrier type
Journal of Functional Foods, Vol. 17, pp. 293-304
2014
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Droplet size and composition of nutraceutical nanoemulsions influences bioavailability of long chain fatty acids and Coenzyme Q10
Food Chemistry, Vol. 156, pp. 117-122
2013
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Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions
Food Chemistry, Vol. 141, Núm. 2, pp. 1472-1480
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Modulating β-carotene bioaccessibility by controlling oil composition and concentration in edible nanoemulsions
Food Chemistry, Vol. 139, Núm. 1-4, pp. 878-884