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Teresa del Castillo-Santaella

University of Granada

18

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127

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pH influences the interfacial properties of blue whiting (M. poutassou) and whey protein hydrolysates determining the physical stability of fish oil-in-water emulsions

2022 Food Hydrocolloids
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Investigating the role of hyaluronic acid in improving curcumin bioaccessibility from nanoemulsions.

2021 Food Chemistry
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Applications of serum albumins in delivery systems: Differences in interfacial behaviour and interacting abilities with polysaccharides

2021 Advances in Colloid and Interface Science
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Identification of the thistle milk component Silibinin(A) and Glutathione-disulphide as potential inhibitors of the pancreatic lipase: Potential implications on weight loss

2021 Journal of Functional Foods
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Traditional methods to physically characterize delivery systems

2021
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Structure and functionality of interfacial layers in food emulsions

2021
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Effect of Hyaluronic Acid and Pluronic-F68 on the Surface Properties of Foam as a Delivery System for Polidocanol in Sclerotherapy

2020 Pharmaceutics
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Formulation, Colloidal Characterization, and In Vitro Biological Effect of BMP-2 Loaded PLGA Nanoparticles for Bone Regeneration

2019 Pharmaceutics
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Interaction of surfactant and protein at the O/W interface and its effect on colloidal and biological properties of polymeric nanocarriers

2019 Colloids and Surfaces B: Biointerfaces
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Condensation of Model Lipid Films by Cholesterol: Specific Ion Effects

2019 THE Coatings
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