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Víctor M. Pizones Ruiz-Henestrosa

Facultad de Ciencias Exactas y Naturales

29

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940

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Emulsifiers modulate the extent of gastric lipolysis during the dynamic in vitro digestion of submicron chia oil/water emulsions with limited impact on the final extent of intestinal lipolysis

2022 Food Hydrocolloids
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A new methodology to assess the solubility of fatty acids: Impact of food emulsifiers

2020 Food Research International
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Lipolysis of soy protein and HPMC mixed emulsion as modulated by interfacial competence of emulsifiers

2020 Food Hydrocolloids
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Studies on the interactions between bile salts and food emulsifiers under in vitro duodenal digestion conditions to evaluate their bile salt binding potential

2019 Colloids and Surfaces B: Biointerfaces
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Incorporation of beads into oral films for buccal and oral delivery of bioactive molecules

2018 Carbohydrate Polymers
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Comparative interfacial in vitro digestion of protein and polysaccharide oil/water films

2018 Colloids and Surfaces B: Biointerfaces
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The impact of HPMC structure in the modulation of in vitro lipolysis: The role of bile salts

2017 Food Hydrocolloids
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Synergistic performance of lecithin and glycerol monostearate in oil/water emulsions

2017 Colloids and Surfaces B: Biointerfaces
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Impact of pectin or chitosan on bulk, interfacial and antioxidant properties of (+)-catechin and β-lactoglobulin ternary mixtures

2016 Food Hydrocolloids
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Comparative behavior of protein or polysaccharide stabilized emulsion under in vitro gastrointestinal conditions

2016 Food Hydrocolloids
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