Zobrazeno 1 - 10
of 45
pro vyhledávání: '"Luis A. Trujillo-Cayado"'
Autor:
Luis A. Trujillo-Cayado, Irene García-Domínguez, Azahara Rodríguez-Luna, Elena Hurtado-Fernández, Jenifer Santos
Publikováno v:
Applied Sciences, Vol 14, Iss 4, p 1674 (2024)
The use of cricket protein in emulsions is in line with the growing interest in sustainable food sources, as crickets require minimal resources and produce lower greenhouse gas emissions than traditional livestock. Research in this area suggests that
Externí odkaz:
https://doaj.org/article/2942d8620f51456196045ee67b77ef22
Publikováno v:
Pharmaceutics, Vol 15, Iss 8, p 2067 (2023)
Phycocyanin (PC), a natural product obtained from algae, is attracting attention due to its health benefits, such as its antioxidant and anti-inflammatory properties. This work studies the use of PC as the main stabilizer in avocado and lemon oil emu
Externí odkaz:
https://doaj.org/article/2e1095d9d25746ceb81597cabbce4222
Publikováno v:
Fluids, Vol 4, Iss 1, p 29 (2019)
Different continuous phases formulated with ecofriendly ingredients such as AMIDET® N, an ecological surfactant, as well as welan and rhamsan gums were developed. An experimental design strategy was been in order to study the influence of the ratio
Externí odkaz:
https://doaj.org/article/9f34f9075cb0496abcc5833a5d5eeeed
Autor:
Maria Teresa Cidade, Jenifer Santos, Luis A. Trujillo-Cayado, María Carmen Alfaro, Henrique Carrello
Publikováno v:
Journal of the Science of Food and Agriculture. 102:2127-2134
BACKGROUND Zein as a sole material is not suitable for technological applications since it is not flexible. A possible solution to extend the applications of zein is the formation of zein-polysaccharide complexes. As a first step, sonication paramete
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1654d05da6175eb818f0d9b22e9110dd
https://doi.org/10.1002/jsfa.11554
https://doi.org/10.1002/jsfa.11554
Publikováno v:
Applied Sciences; Volume 12; Issue 22; Pages: 11832
Pedagogical innovation involving information and communications technology (ICT) may offer teachers the opportunity to create engaging learning environments in engineering courses. In this paper, we present a gamification teaching experience whose pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d615c88d889fdf7d1279cafa86c6ed62
Publikováno v:
Polymers; Volume 14; Issue 21; Pages: 4640
Many lipophilic active substances, such as β-carotene, are sensitive to chemical oxidation. A strategy to protect these ingredients is encapsulation using nanoemulsions. This work analyzes the relationship between the physical stability and encapsul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9d7f29a876b7fef0bf5b11732f2ec726
https://doi.org/10.3390/polym14214640
https://doi.org/10.3390/polym14214640
Publikováno v:
International Journal of Biological Macromolecules. 129:326-332
In this work, a current application of rhamsan gum, a biological macromolecule which belongs to the sphingans group, as an efficient stabilizer of emulsions and emulgels is investigated. The main objective of this investigation was 1) to study the in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c263de46b3dd7166d16ec167456929d
https://doi.org/10.1016/j.ijbiomac.2019.01.114
https://doi.org/10.1016/j.ijbiomac.2019.01.114
Publikováno v:
LWT. 100:189-195
An emulgel-based delivery system formulated with sweet fennel essential oil was developed for the encapsulation of β-carotene. Emulgels were stabilized by using a mixed emulsifier system consisting of fumed silica particles (Aerosil 200) and a green
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d0d810568132902b63f2dba77b27286f
https://doi.org/10.1016/j.lwt.2018.10.057
https://doi.org/10.1016/j.lwt.2018.10.057
Publikováno v:
Computer Applications in Engineering Education. 27:572-579
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eb59006d613fa4676282f4c780e92952
https://doi.org/10.1002/cae.22098
https://doi.org/10.1002/cae.22098
Publikováno v:
Foods
Volume 10
Issue 4
idUS. Depósito de Investigación de la Universidad de Sevilla
instname
idUS: Depósito de Investigación de la Universidad de Sevilla
Universidad de Sevilla (US)
Foods, Vol 10, Iss 693, p 693 (2021)
Volume 10
Issue 4
idUS. Depósito de Investigación de la Universidad de Sevilla
instname
idUS: Depósito de Investigación de la Universidad de Sevilla
Universidad de Sevilla (US)
Foods, Vol 10, Iss 693, p 693 (2021)
In this work, nanoemulsion-based delivery system was developed by encapsulation of fennel essential oil. A response surface methodology was used to study the influence of the processing conditions in order to obtain monomodal nanoemulsions of fennel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::542362649b86be5b0507d0dd96b4049c
https://pubmed.ncbi.nlm.nih.gov/33805109
https://pubmed.ncbi.nlm.nih.gov/33805109