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MARÍA TERESA DEL
CASTILLO SANTAELLA
PROFESORA TITULAR DE UNIVERSIDAD
Publicacions (38) Publicacions de MARÍA TERESA DEL CASTILLO SANTAELLA
2024
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Bile conjugation and its effect on in vitro lipolysis of emulsions
Food Research International, Vol. 184
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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
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Adsorption and Desorption of Bile Salts at Air–Water and Oil–Water Interfaces
Colloids and Interfaces, Vol. 7, Núm. 2
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Autotitrator based on an Arduino Open Source Pump
HardwareX, Vol. 15
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Effect of the Protein Corona Formation on Antibody Functionalized Liquid Lipid Nanocarriers
International Journal of Molecular Sciences, Vol. 24, Núm. 23
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Surface activity of protein extracts from seed oil by-products and wettability of developed bioplastics
Food Hydrocolloids, Vol. 145
2022
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Agro-food by-products and wastes as polyphenols sources
Technologies to Recover Polyphenols from AgroFood By-products and Wastes (Elsevier), pp. 41-71
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Complexation of DNA with Thermoresponsive Charged Microgels: Role of Swelling State and Electrostatics
Gels, Vol. 8, Núm. 3
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Hyaluronic acid and human/bovine serum albumin shelled nanocapsules: Interaction with mucins and in vitro digestibility of interfacial films
Food Chemistry, Vol. 383
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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
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In vitro gastric lipid digestion of emulsions with mixed emulsifiers: Correlation between lipolysis kinetics and interfacial characteristics
Food Hydrocolloids, Vol. 128
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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
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Applications of serum albumins in delivery systems: Differences in interfacial behaviour and interacting abilities with polysaccharides
Advances in Colloid and Interface Science, Vol. 290
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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
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Investigating the role of hyaluronic acid in improving curcumin bioaccessibility from nanoemulsions
Food Chemistry, Vol. 351
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Traditional methods to physically characterize delivery systems
Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability (Elsevier), pp. 121-147
2020
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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
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Structure and functionality of interfacial layers in food emulsions
Food Structure and Functionality (Elsevier), pp. 1-22
2019
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Condensation of model lipid films by cholesterol: Specific ion effects
Coatings, Vol. 9, Núm. 8
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Formulation, colloidal characterization, and in vitro biological effect of BMP-2 loaded PLGA nanoparticles for bone regeneration
Pharmaceutics, Vol. 11, Núm. 8