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Eva Sevillano Armesto
Eva Sevillano Armesto
Humanities
Chemistry
double emulsion
Lactobacillus casei
Physics
4
Papers
7
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Functional properties of Lactobacillus casei C24 improved by microencapsulation using multilayer double emulsion
2021
Food Research International
Tatiana Beldarraín Iznaga
Ricardo Villalobos-Carvajal
Eva Sevillano Armesto
Javier Leiva-Vega
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Durabilidad de un jamón cocido extendido: Durability of the extended cooked ham
2020
Ramón Santos
Magdalena Ramos
Eva Sevillano Armesto
Margarita Núñez de Villavicencio
Marlen Calderón
Ibis D. Flores
Madelyn Ruiz-Maura
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Influence of multilayer mi;croencapsulation on the viability of Lactobacillus casei using a combined double emulsion and ionic gelation approach
2020
Food and Bioproducts Processing
Tatiana Beldarraín Iznaga
Ricardo Villalobos-Carvajal
Javier Leiva-Vega
Eva Sevillano Armesto
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Proceso de elaboración y conservación de jugo de caña de azúcar natural y sus mezclas con otros jugos de frutas tropicales
1999
Eva Sevillano Armesto
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