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Journal of Agricultural and Food Chemistry|March 20, 2004
White wine continuous protein stabilization by packed columnVesselina Pashova, Carme Güell, Francisco LópezFood Chemistry|February 24, 2015
Spray dried double emulsions containing procyanidin-rich extracts produced by premix membrane emulsification: effect of interfacial compositionRikkert Berendsen, Carme Güell, Montserrat FerrandoJournal of Colloid and Interface Science|November 1, 2005
Oxidation of activated carbon: application to vinegar decolorizationFrancisco López, Francisco Medina, Marin Prodanov, et al.Membranes|March 28, 2017
Apparent Interfacial Tension Effects in Protein Stabilized Emulsions Prepared with Microstructured SystemsCarme Güell, Montserrat Ferrando, Alexandre Trentin, et al.Food Chemistry|October 13, 2018
Encapsulation of grape seed phenolic-rich extract within W/O/W emulsions stabilized with complexed biopolymers: Evaluation of their stability and releaseMiriam Estévez, Carme Güell, Sílvia De Lamo-Castellví, et al.Membranes|May 18, 2016
Linking Findings in Microfluidics to Membrane Emulsification Process Design: The Importance of Wettability and Component Interactions with InterfacesKarin Schroën, Montse Ferrando, Silvia de Lamo-Castellví, et al.Journal of Food Science|September 17, 2019
Attenuated Total Reflectance Fourier Transform Midinfrared Spectroscopy Combined with Multivariate Analysis, a Novel Approach to Monitor Maillard ReactionJorge Mellado-Carretero, Wael Kaade, Montserrat Ferrando, et al.Journal of Agricultural and Food Chemistry|June 1, 2007
Solid foodstuff supplemented with phenolics from grape: antioxidant properties and correlation with phenolic profilesAleksandra Rózek, Isabel Achaerandio, María Pilar Almajano, et al.Membranes|February 25, 2023
Ultrafiltration of Black Soldier Fly (<i>Hermetia illucens</i>) and Mealworm (<i>Tenebrio molitor</i>) Protein Concentrates to Enhance Emulsifying and Foaming PropertiesMadushika K Ranasinghe, Aurélie Ballon, Sílvia de Lamo-Castellví, et al.Foods (Basel, Switzerland)|December 24, 2021
Polyphenol Loaded W<sub>1</sub>/O/W<sub>2</sub> Emulsions Stabilized with Lesser Mealworm (<i>Alphitobius diaperinus</i>) Protein Concentrate Produced by Membrane Emulsification: Stability under Simulated Storage, Process, and Digestion ConditionsJunjing Wang, Aurélie Ballon, Karin Schroën, et al.Pageof 2