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Food Research International (Ottawa, Ont.)|October 7, 2023
Effect of digestible versus non-digestible citral nanoemulsions on human gut microorganisms: An in vitro digestion studyWinnie Alencar-Luciano, Marciane Magnani, Olga Martín-Belloso, et al.
Food Research International (Ottawa, Ont.)|October 7, 2023
Impact of the lipid phase composition and state on the in vitro digestibility and chlorophyllin bioaccessibility of W1/O/W2 emulsions into whole milkAnna Molet-Rodríguez, Mohsen Ramezani, Laura Salvia-Trujillo, et al.
Biomacromolecules|August 28, 2015
Modulating Biopolymer Electrical Charge to Optimize the Assembly of Edible Multilayer Nanofilms by the Layer-by-Layer TechniqueAlejandra Acevedo-Fani, Laura Salvia-Trujillo, Robert Soliva-Fortuny, et al.
Food Chemistry|June 25, 2024
Combination of legume proteins and arabinoxylans are efficient emulsifiers to promote vitamin E bioaccessibility during digestionÁngela Bravo-Núñez, Laura Salvia-Trujillo, Charlotte Halimi, et al.
Molecular Nutrition & Food Research|November 18, 2025
Vitamin D3 Emulsions Stabilized With Pea Proteins and Arabinoxylans as a Fortification Strategy for Plant-Based BeveragesÁngela Bravo-Núñez, Laura Salvia-Trujillo, Mohsen Ramezani, et al.
Journal of Agricultural and Food Chemistry|August 18, 2011
Changes in water-soluble vitamins and antioxidant capacity of fruit juice-milk beverages as affected by high-intensity pulsed electric fields (HIPEF) or heat during chilled storageLaura Salvia-Trujillo, Mariana Morales-de la Peña, Alejandra Rojas-Graü, et al.
Food Chemistry|April 14, 2022
Fabrication of edible solid lipid nanoparticle from beeswax/propolis wax by spontaneous emulsification: Optimization, characterization and stabilityAtefe Shirvani, Sayed Amir Hossein Goli, Jaleh Varshosaz, et al.
Food Chemistry|July 7, 2026
Oleogels as β-carotene delivery systems: influence of oleogel composition on absorption, retinol conversion and tissue biodistribution in ratsMohsen Ramezani, Júlia Teixé-Roig, Olga Martín-Belloso, et al.
Food Chemistry|December 26, 2018
Lipid nanoparticles with fats or oils containing β-carotene: Storage stability and in vitro digestibility kineticsLaura Salvia-Trujillo, Sarah Verkempinck, Som Kanta Rijal, et al.
Annual Review of Food Science and Technology|January 27, 2017
Edible Nanoemulsions as Carriers of Active Ingredients: A ReviewLaura Salvia-Trujillo, Robert Soliva-Fortuny, M Alejandra Rojas-Graü, et al.
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