selected publications

• article

  • Functional fermented beverage made with apple, tibicos, and pectic polysaccharides from prickly pear (Opuntia ficus-indica L. Mill) peels.  Journal of Food Processing and Preservation.  45:-. 2021-01-01
  • Relationship of rheological and thermal properties in organogel emulsions (W/O): Influence of temperature, time, and surfactant concentration on thermomechanical behavior.  Journal of Molecular Liquids.  337:-. 2021-01-01
  • Study of the relationship of hydrogen bonding and hydrophobic interactions in W/O organogel emulsions by Raman microspectroscopy.  Colloids and Interface Science Communications.  44:-. 2021-01-01
  • Use of organogel-based emulsions (o/w) as a tool to increase the bioaccessibility of lupeol, curcumin, and quercetin.  JAOCS, Journal of the American Oil Chemists' Society.  98:1177-1188. 2021-01-01
  • Water-in-oil organogel based emulsions as a tool for increasing bioaccessibility and cell permeability of poorly water-soluble nutraceuticals.  Food Research International.  120:415-424. 2019-01-01
• Organogel-based emulsified systems, food applications, microstructural and rheological features-a review.  Biointerface Research in Applied Chemistry. 1601-1627. 2022-01-01
• Organogel-based emulsified systems, food applications, microstructural and rheological features-a review.  Biointerface Research in Applied Chemistry. 1601-1627. 2022-01-01