Publicacións en colaboración con investigadores/as de Instituto de Agroquímica y Tecnología de los Alimentos (6)

2022

  1. Hydroxypropyl methylcellulose-based micro- and nanostructures for encapsulation of melanoidins: Effect of electrohydrodynamic processing variables on morphological and physicochemical properties

    International Journal of Biological Macromolecules, Vol. 202, pp. 453-467

  2. Recent Technological Advances in Phenolic Compounds Recovery and Applications: Source of Nutraceuticals for the Management of Diabetes

    Applied Sciences (Switzerland), Vol. 12, Núm. 18

2021

  1. Food-grade hydroxypropyl methylcellulose-based formulations for electrohydrodynamic processing: Part I – Role of solution parameters on fibre and particle production

    Food Hydrocolloids, Vol. 118

2020

  1. Development of electrospun active films of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) by the incorporation of cyclodextrin inclusion complexes containing oregano essential oil

    Food Hydrocolloids, Vol. 108

  2. Electrospun active biopapers of food waste derived poly(3-hydroxybutyrate-co-3-hydroxyvalerate) with short-term and long-term antimicrobial performance

    Nanomaterials, Vol. 10, Núm. 3

2016

  1. Use of Electrospinning to Develop Antimicrobial Biodegradable Multilayer Systems: Encapsulation of Cinnamaldehyde and Their Physicochemical Characterization

    Food and Bioprocess Technology, Vol. 9, Núm. 11, pp. 1874-1884