Formation and Stabilization of W₁/O/W₂ Emulsions with Gelled Lipid Phases

by Anna Molet-Rodríguez, Olga Martín-Belloso, Laura Salvia-Trujillo
Published 2021-01-01

Beverage Emulsions: Key Aspects of Their Formulation and Physicochemical Stability

by Anna Molet-Rodríguez, Laura Salvia-Trujillo, Olga Martín-Belloso
Published 2018-09-01

Excipient Nanoemulsions for Improving Oral Bioavailability of Bioactives

by Laura Salvia-Trujillo, Olga Martín-Belloso, David Julian McClements
Published 2016-01-01

Lipid Digestibility and Polyphenols Bioaccessibility of Oil-in-Water Emulsions Containing Avocado Peel and Seed Extracts as Affected by the Presence of Low Methoxyl Pectin

by Gustavo R. Velderrain-Rodríguez, Laura Salvia-Trujillo, Olga Martín-Belloso
Published 2021-09-01

Emulsion-Based Nanostructures for the Delivery of Active Ingredients in Foods

by Laura Salvia-Trujillo, María Artiga-Artigas, Anna Molet-Rodríguez, Ana Turmo-Ibarz, Olga Martín-Belloso
Published 2018-11-01