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Food Chemistry|December 20, 2019
The lipid type affects the in vitro digestibility and β-carotene bioaccessibility of liquid or solid lipid nanoparticlesHeloísa Helena de Abreu-Martins, María Artiga-Artigas, Roberta Hilsdorf Piccoli, et al.
Food & Function|January 6, 2021
Influence of lipid nanoparticle physical state on β-carotene stability kinetics under different environmental conditionsHeloísa Helena de Abreu Martins, Ana Turmo-Ibarz, Roberta Hilsdorf Piccoli, et al.
Food & Function|September 10, 2019
In vitro digestibility and release of a mango peel extract encapsulated within water-in-oil-in-water (W1/O/W2) emulsions containing sodium carboxymethyl celluloseGustavo R Velderrain-Rodríguez, Laura Salvia-Trujillo, Abraham Wall-Medrano, et al.
Food Chemistry|April 9, 2022
Emulsion gels and oil-filled aerogels as curcumin carriers: Nanostructural characterization of gastrointestinal digestion productsCynthia Fontes-Candia, Juan Carlos Martínez, Amparo López-Rubio, et al.
Colloids and Surfaces. B, Biointerfaces|May 19, 2023
Polysaccharide-based structured lipid carriers for the delivery of curcumin: An in vitro digestion studyGustavo Velderrain-Rodríguez, Cynthia Fontes-Candia, Amparo López-Rubio, et al.
Food Chemistry|September 30, 2017
Structurally modified pectin for targeted lipid antioxidant capacity in linseed/sunflower oil-in-water emulsionsMiete Celus, Laura Salvia-Trujillo, Clare Kyomugasho, et al.
Food Chemistry|December 29, 2024
Enhanced physicochemical properties, structure, and in vitro digestibility of olive oil-infused pigmented popcorn prepared via microwave processingAnayansi Escalante-Aburto, Eva Hernández-García, Amparo López-Rubio, et al.
Journal of Food Science|September 30, 2016
In vitro β-Carotene Bioaccessibility and Lipid Digestion in Emulsions: Influence of Pectin Type and Degree of Methyl-EsterificationTina A J Verrijssen, Stefanie Christiaens, Sarah H E Verkempinck, et al.
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