Now showing items 1-4 of 4

    • Beverage emulsions: Key asects of their formulation and physicochemical stability 

      Molet Rodríguez, Anna; Salvia Trujillo, Laura; Martín Belloso, Olga (MDPI, 2018)
      In the last few decades, lifestyle changes and the awareness of the importance of a balanced diet have led the population to increase the consumption of beverages based on fruit juices and/or vegetables. Fruit and ...
    • Emulsion-based nanostructures for the delivery of active ingredients in foods 

      Salvia Trujillo, Laura; Artiga Artigas, María; Molet Rodríguez, Anna; Turmo Ibarz, Ana,; Martín Belloso, Olga (Frontiers Media, 2018-11-26)
      This review aims at presenting recent advancements on the design of novel emulsion-based nanostructures for an effective incorporation of active ingredients into foods. The specific characteristics of nanoemulsions, solid ...
    • Formation and Stabilization of W1/O/W2 Emulsions with Gelled Lipid Phases 

      Molet Rodríguez, Anna; Martín Belloso, Olga; Salvia Trujillo, Laura (MDPI, 2021-01-09)
      Water-in-oil-in-water (W1/O/W2) emulsions are emulsion-based systems where the dispersed phase is an emulsion itself, offering great potential for the encapsulation of hydrophilic bioactive compounds. However, their formation ...
    • Formation of Double (W1/O/W2) Emulsions as Carriers of Hydrophilic and Lipophilic Active Compounds 

      Artiga Artigas, María; Molet Rodríguez, Anna; Salvia Trujillo, Laura; Martín Belloso, Olga (Springer, 2018)
      This work aimed at obtaining an optimized formation procedure of water-in-oil-in-water (W1/O/W2) double emulsions as potential templates to carry hydrophilic (e.g., chlorophyllin; CHL) and/or hydrophobic (e.g., lemongrass ...