GEMMA
GUTIERREZ CERVELLO
Profesora Titular de Universidad
OLVIDO CONCEPCION
IGLESIAS HUELGA
Profesora Titular de Universidad
Publikationen, an denen er mitarbeitet OLVIDO CONCEPCION IGLESIAS HUELGA (5)
2018
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Encapsulation of resveratrol using food-grade concentrated double emulsions: Emulsion characterization and rheological behaviour
Journal of Food Engineering, Vol. 226, pp. 73-81
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O/W emulsions stabilized by OSA-modified starch granules versus non-ionic surfactant: Stability, rheological behaviour and resveratrol encapsulation
Journal of Food Engineering, Vol. 222, pp. 207-217
2016
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Iron-entrapped niosomes and their potential application for yogurt fortification
LWT - Food Science and Technology, Vol. 74, pp. 550-556
2015
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Characterization, stability and rheology of highly concentrated monodisperse emulsions containing lutein
Food Hydrocolloids, Vol. 49, pp. 156-163
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Enhancing encapsulation efficiency of food-grade double emulsions containing resveratrol or vitamin B12 by membrane emulsification
Journal of Food Engineering, Vol. 166, pp. 212-220