Publications dans lesquelles il/elle collabore avec JULIA MALDONADO VALDERRAMA (26)

2024

  1. Bile conjugation and its effect on in vitro lipolysis of emulsions

    Food Research International, Vol. 184

  2. The bile salt/phospholipid ratio determines the extent of in vitro intestinal lipolysis of triglycerides: Interfacial and emulsion studies

    Food Research International, Vol. 187

2023

  1. Adsorption and Desorption of Bile Salts at Air–Water and Oil–Water Interfaces

    Colloids and Interfaces, Vol. 7, Núm. 2

  2. Autotitrator based on an Arduino Open Source Pump

    HardwareX, Vol. 15

  3. Surface activity of protein extracts from seed oil by-products and wettability of developed bioplastics

    Food Hydrocolloids, Vol. 145

2022

  1. Complexation of DNA with Thermoresponsive Charged Microgels: Role of Swelling State and Electrostatics

    Gels, Vol. 8, Núm. 3

  2. Hyaluronic acid and human/bovine serum albumin shelled nanocapsules: Interaction with mucins and in vitro digestibility of interfacial films

    Food Chemistry, Vol. 383

  3. In vitro Digestion of Emulsions in a Single Droplet via Multi Subphase Exchange of Simulated Gastrointestinal Fluids

    Journal of Visualized Experiments, Vol. 2022, Núm. 189

  4. In vitro gastric lipid digestion of emulsions with mixed emulsifiers: Correlation between lipolysis kinetics and interfacial characteristics

    Food Hydrocolloids, Vol. 128

  5. pH influences the interfacial properties of blue whiting (M. poutassou) and whey protein hydrolysates determining the physical stability of fish oil-in-water emulsions

    Food Hydrocolloids, Vol. 122

2021

  1. Applications of serum albumins in delivery systems: Differences in interfacial behaviour and interacting abilities with polysaccharides

    Advances in Colloid and Interface Science, Vol. 290

  2. Identification of the thistle milk component Silibinin(A) and Glutathione-disulphide as potential inhibitors of the pancreatic lipase: Potential implications on weight loss

    Journal of Functional Foods, Vol. 83

  3. Investigating the role of hyaluronic acid in improving curcumin bioaccessibility from nanoemulsions

    Food Chemistry, Vol. 351

  4. Traditional methods to physically characterize delivery systems

    Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability (Elsevier), pp. 121-147

2020

  1. Effect of hyaluronic acid and pluronic-F68 on the surface properties of foam as a delivery system for polidocanol in sclerotherapy

    Pharmaceutics, Vol. 12, Núm. 11, pp. 1-16

  2. Structure and functionality of interfacial layers in food emulsions

    Food Structure and Functionality (Elsevier), pp. 1-22

2019

  1. Condensation of model lipid films by cholesterol: Specific ion effects

    Coatings, Vol. 9, Núm. 8

  2. Interaction of surfactant and protein at the O/W interface and its effect on colloidal and biological properties of polymeric nanocarriers

    Colloids and Surfaces B: Biointerfaces, Vol. 173, pp. 295-302

2018

  1. Assessing in vitro digestibility of food biopreservative AS-48

    Food Chemistry, Vol. 246, pp. 249-257

  2. Comparative interfacial in vitro digestion of protein and polysaccharide oil/water films

    Colloids and Surfaces B: Biointerfaces, Vol. 161, pp. 547-554