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Gemma Gutiérrez

Showing results (1-10 of 37) with videos related to

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Colloids and Surfaces. B, Biointerfaces|March 14, 2015
Formulation of resveratrol entrapped niosomes for topical useDaniel Pando, María Matos, Gemma Gutiérrez, et al.
Trends in Biotechnology|October 28, 2017
Fully Artificial Exosomes: Towards New Theranostic BiomaterialsPablo García-Manrique, Gemma Gutiérrez, Maria Carmen Blanco-López
Molecules (Basel, Switzerland)|November 9, 2024
Lycopene-Loaded Emulsions: Chitosan Versus Non-Ionic Surfactants as StabilizersSonia Álvarez-García, Lucie Couarraze, María Matos, et al.
Carbohydrate Polymers|May 16, 2017
Combined emulsifying capacity of polysaccharide particles of different size and shapeMaría Matos, Ali Marefati, Romain Bordes, et al.
Food Chemistry|September 3, 2023
Characterization of Pickering emulsions stabilized by delipidated egg yolk granular protein nanoparticles crosslinked with ultraviolet radiationFlorencia Ridella, Ismael Marcet, Gemma Gutiérrez, et al.
Foods (Basel, Switzerland)|August 7, 2021
The Effect of pH and Storage Temperature on the Stability of Emulsions Stabilized by Rapeseed ProteinsKarolina Östbring, María Matos, Ali Marefati, et al.
Foods (Basel, Switzerland)|May 5, 2021
Preservation of the Antioxidant Capacity of Resveratrol via Encapsulation in NiosomesNoelia D Machado, Gemma Gutiérrez, María Matos, et al.
Plos One|August 2, 2016
Comparative Emulsifying Properties of Octenyl Succinic Anhydride (OSA)-Modified Starch: Granular Form vs Dissolved StateMaría Matos, Ali Marefati, Gemma Gutiérrez, et al.
Journal of Hazardous Materials|November 30, 2010
Treatment of a waste oil-in-water emulsion from a copper-rolling process by ultrafiltration and vacuum evaporationGemma Gutiérrez, Alberto Lobo, José M Benito, et al.
Membranes|April 25, 2020
The Effect of Emulsifiers on the Emulsion Stability and Extraction Efficiency of Cr(VI) Using Emulsion Liquid Membranes (ELMs) Formulated with a Green SolventKatia Anarakdim, Gemma Gutiérrez, Ángel Cambiella, et al.
Pageof 4

Showing results (1-10 of 37) with videos related to

Sort By:
Pageof 4
Colloids and Surfaces. B, Biointerfaces|March 14, 2015
Formulation of resveratrol entrapped niosomes for topical useDaniel Pando, María Matos, Gemma Gutiérrez, et al.
Trends in Biotechnology|October 28, 2017
Fully Artificial Exosomes: Towards New Theranostic BiomaterialsPablo García-Manrique, Gemma Gutiérrez, Maria Carmen Blanco-López
Molecules (Basel, Switzerland)|November 9, 2024
Lycopene-Loaded Emulsions: Chitosan Versus Non-Ionic Surfactants as StabilizersSonia Álvarez-García, Lucie Couarraze, María Matos, et al.
Carbohydrate Polymers|May 16, 2017
Combined emulsifying capacity of polysaccharide particles of different size and shapeMaría Matos, Ali Marefati, Romain Bordes, et al.
Food Chemistry|September 3, 2023
Characterization of Pickering emulsions stabilized by delipidated egg yolk granular protein nanoparticles crosslinked with ultraviolet radiationFlorencia Ridella, Ismael Marcet, Gemma Gutiérrez, et al.
Foods (Basel, Switzerland)|August 7, 2021
The Effect of pH and Storage Temperature on the Stability of Emulsions Stabilized by Rapeseed ProteinsKarolina Östbring, María Matos, Ali Marefati, et al.
Foods (Basel, Switzerland)|May 5, 2021
Preservation of the Antioxidant Capacity of Resveratrol via Encapsulation in NiosomesNoelia D Machado, Gemma Gutiérrez, María Matos, et al.
Plos One|August 2, 2016
Comparative Emulsifying Properties of Octenyl Succinic Anhydride (OSA)-Modified Starch: Granular Form vs Dissolved StateMaría Matos, Ali Marefati, Gemma Gutiérrez, et al.
Journal of Hazardous Materials|November 30, 2010
Treatment of a waste oil-in-water emulsion from a copper-rolling process by ultrafiltration and vacuum evaporationGemma Gutiérrez, Alberto Lobo, José M Benito, et al.
Membranes|April 25, 2020
The Effect of Emulsifiers on the Emulsion Stability and Extraction Efficiency of Cr(VI) Using Emulsion Liquid Membranes (ELMs) Formulated with a Green SolventKatia Anarakdim, Gemma Gutiérrez, Ángel Cambiella, et al.
Pageof 4