824 results on '"Martín-Belloso, Olga"'
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2. Influence of oleogel composition on lipid digestibility and β-carotene bioaccessibility during in vitro digestion
3. Combination of legume proteins and arabinoxylans are efficient emulsifiers to promote vitamin E bioaccessibility during digestion
4. Edible Wax-Based Nanoparticles as Novel Stabilizers for Oil-in-Water Pickering Emulsion
5. Emulsification capacity of pectin extracts from persimmon waste: Effect of structural characteristics and pectin-polyphenol interactions
6. Enhanced in vivo absorption and biodistribution of curcumin loaded into emulsions with high medium-chain triglyceride content
7. Impact of the lipid phase composition and state on the in vitro digestibility and chlorophyllin bioaccessibility of W1/O/W2 emulsions into whole milk
8. Effect of digestible versus non-digestible citral nanoemulsions on human gut microorganisms: An in vitro digestion study
9. Polysaccharide-based structured lipid carriers for the delivery of curcumin: An in vitro digestion study
10. Process Innovations in Designing Foods with Enhanced Functional Properties
11. Effect of Pulsed Electric Fields on Food Quality
12. Enhancing in vivo retinol bioavailability by incorporating β-carotene from alga Dunaliella salina into nanoemulsions containing natural-based emulsifiers
13. In vitro digestibility of O/W emulsions co-ingested with complex meals: Influence of the food matrix
14. Recent developments in the application of novel technologies for the modification of starch in light of 3D food printing
15. Fabrication of edible solid lipid nanoparticle from beeswax/propolis wax by spontaneous emulsification: Optimization, characterization and stability
16. Emulsion gels and oil-filled aerogels as curcumin carriers: Nanostructural characterization of gastrointestinal digestion products
17. Greater bioavailability of xanthophylls compared to carotenes from orange juice (high-pressure processed, pulsed electric field treated, low-temperature pasteurised, and freshly squeezed) in a crossover study in healthy individuals
18. Emerging Chemical, Biochemical, and Non-Thermal Physical Treatments in the Production of Hypoallergenic Plant Protein Ingredients.
19. Effect of Pulsed Electric Fields on Food Quality
20. Process Innovations in Designing Foods with Enhanced Functional Properties
21. Pulsed electric field treatment strategies to increase bioaccessibility of phenolic and carotenoid compounds in oil-added carrot purees
22. Tailoring the Techno-Functional Properties of Fava Bean Protein Isolates: A Comparative Evaluation of Ultrasonication and Pulsed Electric Field Treatments
23. Dietary Fiber in Fruits and Vegetables
24. Valorization of agro-food by-products and their potential therapeutic applications
25. Development, physical stability and bioaccessibility of β-carotene-enriched tertiary emulsions
26. Relationship between Physicochemical, Techno-Functional and Health-Promoting Properties of Fiber-Rich Fruit and Vegetable By-Products and Their Enhancement by Emerging Technologies
27. Antimicrobial Kinetics of Nanoemulsions Stabilized with Protein:Pectin Electrostatic Complexes
28. Factors affecting the formation of highly concentrated emulsions and nanoemulsions
29. Contributors
30. Nanoemulsion design for the delivery of omega-3 fatty acids
31. Protein/Polysaccharide Complexes to Stabilize Decane-in-Water Nanoemulsions
32. High-intensity pulsed electric fields or thermal treatment of broccoli juice: the effects of processing on minerals and free amino acids
33. Fruit Preservation by Ohmic Heating and Pulsed Electric Fields
34. Current Processing Methods in the Development of Micro- and Nanoencapsulation from Edible Polymers
35. Influence of pulsed electric fields processing on the bioaccessible and non-bioaccessible fractions of apple phenolic compounds
36. Encapsulation and stability of a phenolic-rich extract from mango peel within water-in-oil-in-water emulsions
37. Curcumin-loaded nanoemulsions stability as affected by the nature and concentration of surfactant
38. Kinetics of the changes in the antioxidant potential of fresh-cut tomatoes as affected by pulsed light treatments and storage time
39. Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries
40. Modulating edible-oleogels physical and functional characteristics by controlling their microstructure.
41. Fresh-cut fruits: Apples and pears
42. Fresh-cut fruits: Pineapple
43. Contributors
44. Pulsed Electric Fields Bioproduction of Secondary Metabolites in Plant Systems
45. Pulsed Electric Fields Effects on Health-Related Compounds and Antioxidant Capacity of Tomato Juice
46. Photo-protection and controlled release of folic acid using edible alginate/chitosan nanolaminates
47. Formation, stability and antioxidant activity of food-grade multilayer emulsions containing resveratrol
48. Stability and Bioaccessibility of Phenolic Compounds in Rosehip Extracts during In Vitro Digestion
49. Emulsion-Based Delivery Systems to Enhance the Functionality of Bioactive Compounds: Towards the Use of Ingredients from Natural, Sustainable Sources
50. Nanostructured Systems to Increase Bioavailability of Food Ingredients
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