| Influence of oleogel composition on lipid digestibility and β-carotene bioaccessibility during in vitro digestion |
2024 |
Ramezani, M.; Martín Belloso, O.; Salvia Trujillo, L. |
Article d'investigació |
| Emulsification capacity of pectin extracts from persimmon waste: effect of pectin-polyphenol interactions |
2024 |
Molet Rodríguez, A.; Méndez, D.A.; López Rubio, A.; Fabra, M.J.; Martínez Sanz, M.; Salvia Trujillo, L.; Martín Belloso, O. |
Article d'investigació |
| Combination of legume proteins and arabinoxylans are efficient emulsifiers to promote vitamin E bioaccessibility during digestion |
2024 |
Bravo Núñez, A.; Salvia Trujillo, L.; Halimi, C.; Martín Belloso, O.; Reboul, E. |
Article d'investigació |
| Modulating edible-oleogels physical and functional characteristics by controlling their microstructure |
2024 |
Ramezani, M.; Salvia Trujillo, L.; Martín Belloso, O. |
Article d'investigació |
| Edible Wax-Based Nanoparticles as Novel Stabilizers for Oil-in-Water Pickering Emulsion |
2023 |
Shirvani, A.; Goli, S.A.H.; Varshosaz, J.; Salvia Trujillo, L.; Martín Belloso, O. |
Article d'investigació |
| Polysaccharide-based structured lipid carriers for the delivery of curcumin: An in vitro digestion study |
2023 |
Velderrain Rodríguez, G.; Fontes Candia, C.; López-Rubio, A.; Martínez Sanz, M.; Martín Belloso, O.; Salvia Trujillo, L. |
Article d'investigació |
| In vitro digestibility of O/W emulsions co-ingested with complex meals: influence of the food matrix |
2023 |
Molet Rodríguez, A.; Torcello Gómez, A.; Salvia Trujillo, L.; Martín Belloso, O.; Mackie. A . |
Article d'investigació |
| Impact of the lipid phase composition and state on the in vitro digestibility and chlorophyllin bioaccessibility of W1/O/W2 emulsions into whole milk |
2023 |
Molet Rodríguez, A.; Ramezani, M.; Salvia Trujillo, L.; Martín Belloso, O. |
Article d'investigació |
| Effect of digestible versus non-digestible citral nanoemulsions on human gut microorganisms: an in vitro digestion study |
2023 |
Alencar Luciano, W.; Magnani, M.; Martín Belloso, O.; Salvia Trujillo, L. |
Article d'investigació |
| Fabrication of edible solid lipid nanoparticle from beeswax/propolis wax by spontaneous emulsification: Optimization, characterization and stability |
2022 |
Shirvani, A.; Hossein Goli, S.A.; Varshosaz, J.; Salvia Trujillo, L.; Martín Belloso, O. |
Article d'investigació |
| Influence of the extraction conditions on the carbohydrate and phenolic composition of functional pectin from persimmon waste streams. |
2022 |
Méndez, D.A; Fabra M.J.; Odriozola Serrano, I.; Martín Belloso, O.; Salvia Trujillo, L.; López Rubio, A.; Martínez Abad, A. |
Article d'investigació |
| Emulsion gels and oil-filled aerogels as curcumin carriers: nanostructural characterization of gastrointestinal digestion products |
2022 |
Fontes-Candia, C.; Martínez , J.C.; López-Rubio, A.; Salvia-Trujillo, L.; Martín-Belloso, O.; Martínez-Sanz, M. |
Article d'investigació |
| 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 |
2021 |
Velderrain Rodríguez, G.R.; Salvia Trujillo, L.; Martín Belloso, O. |
Article d'investigació |
| Interfacial activity of phenolic-rich extracts from avocado fruit waste: Influence on the colloidal and oxidative stability of emulsions and nanoemulsions. |
2021 |
Velderrain-Rodríguez, G.R.; Salvia-Trujillo, L.; González-Aguilar, G.A.; Martín-Belloso, O. |
Article d'investigació |
| Incorporation of antimicrobial nanoemulsions into complex foods: A case study in an apple juice-based beverage. |
2021 |
Molet Rodríguez, A.; Turmo Ibarz, A.; Salvia Trujillo, L.; Martín Belloso, O. |
Article d'investigació |
| Formation and stabilization of W1/O/W2 emulsions with gelled lipid phases |
2021 |
Molet-Rodríguez, A.; Martín-Belloso, O.; Salvia-Trujillo, L. |
Article d'investigació |
| Influence of lipid nanoparticle physical state on β-carotene stability kinetics under different environmental conditions. |
2021 |
De Abreu-Martins, H. H.; Artiga-Artigas, M.; Hilsdorf Piccoli, R.; Martín-Belloso, O.; Salvia-Trujillo, L. |
Article d'investigació |
| Protein/polysaccharide complexes to stabilize decane-in-water nanoemulsions |
2020 |
Artiga-Artigas, M.; Reichert, C.; Salvia-Trujillo, L.; Zeeb, B.; Martín-Belloso, O.; Weiss, J. |
Article d'investigació |
| The lipid type affects the in vitro digestibility and β-carotene bioaccessibility of liquid or solid lipid nanoparticles |
2020 |
Helena de Abreu Martins, H.; Artiga Artigas, M.; Hilsdorf Piccoli, R.; Martín Belloso, O.; Salvia Trujillo, L. |
Article d'investigació |
| Antimicrobial kinetics of nanoemulsions stabilized with protein:pectin electrostatic complexes |
2020 |
Artiga Artigas, María; de Abreu Martins, Heloísa Helena; Zeeb, Benajmin; Hilsdorf Piccoli, Roberta; Martín Belloso, Olga; Salvia Trujillo, Laura |
Article d'investigació |
| Lipid nanoparticles with fats or oils containing β-carotene: Storage stability and in vitro digestibility kinetics |
2019 |
Salvia Trujillo, L.; Verkempinck, S.; Rijal, S.K.; Van Loey, A.M.; Grauwet, T.; Hendrickx, M.E. |
Article d'investigació |
| Comparative study on lipid digestion and carotenoid bioaccessibility of emulsions, nanoemulsions and vegetable-based in situ emulsions |
2019 |
Salvia-Trujillo, L.; Verkempinck, S.; Zhang, X.; Van Loey, A.M.; Grauwet, T.; Hendrickx, M.E. |
Article d'investigació |
| In vitro digestibility and release of a mango peel extract encapsulated within water-in-oil-in-water (W1/O/W2) emulsions containing sodium carboxymethyl cellulose |
2019 |
Velderrain Rodríguez, G.R.; Salvia Trujillo, L.; Wall Medrano, A.; González Aguilar, G.A.; Martín Belloso, O. |
Article d'investigació |
| From single to multiresponse modelling of food digestion kinetics: The case of lipid digestio |
2019 |
Verkempinck, S.H.E.; Salvia Trujillo, L.; Infantes Garcia, M.R.; Hendrickx, M.E.; Grauwet, T. |
Article d'investigació |
| Formation procedure of double emulsions (W1/O/W2) as carriers of hydrophilic and lipophilic active compounds |
2019 |
Artiga Artigas, M.; Molet Rodríguez, A.; Salvia Trujillo, L.; Martín Belloso, O. |
Article d'investigació |
| Factors affecting the formation of highly concentrated emulsions and nanoemulsions |
2019 |
Artiga Artigas, M.; Montoliu Boneu, J.; Salvia Trujillo, L.; Martín Belloso, O. |
Article d'investigació |
| Pectin influences the kinetics of in vitro lipid digestion in oil-in-water emulsions |
2018 |
Verkempinck, S.; Salvia Trujillo, L.; Denis, S.; Van Loey, A.; Hendrickx, M.; Grauwet, T. |
Article d'investigació |
| In vitro digestibility kinetics of oil-in-water emulsions structured by water-soluble pectin-protein mixtures from vegetable purées |
2018 |
Santiago, J.S.J.; Salvia Trujillo, L.; Zucca, R.; Grauwet, T.; Van Loey, A.; Hendrickx, M. |
Article d'investigació |
| Interactions between citrus pectin and Zn2+ or Ca2+ and associated in vitro Zn2+ bioaccessibility as affected by degree of methylesterification and blockiness |
2018 |
Celus, M.; Kyomugasho, C.; Salvia Trujillo, L.; Van Audenhove, J.; Van Loey, A.; Grauwet, T.; Hendrickx, M.E. |
Article d'investigació |
| Kinetic approach to study the relation between in vitro lipid digestion and carotenoid bioaccessibility in emulsions with different oil unsaturation degree |
2018 |
Verkempinck, S.; Salvia Trujillo, L.; Moens, L.; Carrillo, C.; Van Loey, A.; Hendrickx, M.; Grauwet, T. |
Article d'investigació |
| Structurally modified pectin for targeted lipid antioxidant capacity in linseed/sunflower oil-in-water emulsions |
2018 |
Celus, M.; Salvia Trujillo, L.; Kyomugasho, C.; Maes, I.; Van Loey, A.; Grauwet, T.; Hendrickx, M.E. |
Article d'investigació |
| Emulsion stability during gastrointestinal conditions effects lipid digestion kinetics |
2018 |
Verkempinck, S.; Salvia Trujillo, L.; Moens, L.; Charleer, L.; Van Loey, A.; Hendrickx, M.; Grauwet, T. |
Article d'investigació |
| Beverage Emulsions: Key aspects of their formulation and physicochemical stability |
2018 |
Molet-Rodríguez, A.; Salvia-Trujillo, L.; Martín-Belloso, O . |
Article en revista divulgativa |
| Emulsion-based nanostructures for the delivery of active ingredients in foods |
2018 |
Salvia-Trujillo, L.; Artiga-Artigas, M.; Molet-Rodríguez, A.; Turmo-Ibarz, A.; Martín-Belloso, O. |
Review |
| Influence of essential oils and pectin on nanoemulsion formulation: a ternary phase experimental approach |
2018 |
Artiga-Artigas, M.; Guerra-Rosas, M.I.; Salvia-Trujillo, L.; Martín-Belloso, O. |
Article d'investigació |
| Hacia la formulación de bebidas sin conservantes artificiales |
2018 |
Salvia-Trujillo, L.; Lascorz-Roig, A.; Cubero-Márquez, M.A.; Martín-Belloso, O. |
Article en revista divulgativa |
| Emulsion stabilizing properties of citrus pectin and its interactions with conventional emulsifiers in oil-in-water emulsions |
2018 |
Verkempinck, S.; Kyomugasho, C.; Salvia Trujillo, L.; Denis, S.; Bourgeois, A.M.; Van Loey, A.M.; Hendrickx, M.E.; Grauwet, T. |
Article d'investigació |
| Process-induced water-soluble biopolymers from broccoli and tomato purées: Their molecular structure in relation to their emulsion stabilizing capacity |
2018 |
Santiago, J.S.J.; Salvia Trujillo, L.; Palomo, A.; Niroula, A.; Xu, F.; Van Loey, A.; Hendrickx, M. |
Article d'investigació |
| Layer-by-layer assembly of food-grade alginate/chitosan nanolaminates: formation and physicochemical characterization |
2017 |
Acevedo-Fani, A.; Salvia-Trujillo, L.; Soliva-Fortuny, R.; Martín-Belloso, O. |
Article d'investigació |
| Effects of high intensity pulsed electric fields or thermal treatments and refrigerated storage on antioxidant compounds of fruit juice-milk beverages. Part I: Phenolic acids and flavonoids |
2017 |
Morales-de la Peña, M.; Salvia-Trujillo, L.; Rojas-Grau, M.A.; Martín-Belloso, O. |
Article d'investigació |
| Effects of high intensity pulsed electric fields or thermal treatments and refrigerated storage on antioxidant compounds of fruit juice-milk beverages. Part II: Carotenoids |
2017 |
Morales-de la Peña, M.; Salvia-Trujillo, L.; Rojas-Grau, M.A.; Martín-Belloso, O. |
Article d'investigació |
| Edible nanoemulsions as carriers of active ingredients |
2017 |
Salvia-Trujillo, L.; Rojas-Grau, M.A.; Soliva-Fortuny, R.; McClements, D.J.; Martín-Belloso, O. |
Article d'investigació |
| Antimicrobial activity of nanoemulsions containing essential oils and high methoxyl pectin during long-term storage |
2017 |
Guerra-Rosas, M.I.; Morales-Castro, J.; Cubero-Márquez, M.A.; Salvia-Trujillo, L.; Martín-Belloso, O. |
Article d'investigació |
| Mineral and fatty acid profile of high intensity pulsed electric fields or thermally treated fruit juice-milk beverages stored under refrigeration |
2017 |
Salvia-Trujillo, L.; Morales-de la Peña, M.; Martin-Belloso, O. |
Article d'investigació |
| The influence of lipid droplet size on the oral bioavailability of Vitamin D2 encapsulated in emulsions: an in vitro and in vivo study |
2017 |
Salvia-Trujillo, L.; Fumiaki, B.; Park, Y.; McClements, D.J. |
Article d'investigació |
| Lipid digestion, micelle formation and carotenoid bioaccessibility kinetics: Influence of emulsion droplet size |
2017 |
Salvia Trujillo, L.; Verkempinck, S.H.E.; Sun, L.; Van Loey, A.M.; Grauwet, T.; Hendrickx, M.E. |
Article d'investigació |
| Enhancement of lycopene bioaccessibility from tomato juice using excipient emulsions: Influence of lipid droplet size |
2016 |
Salvia-Trujillo, L.; McClements, D.J. |
Article d'investigació |
| In vitro β-Carotene Bioaccessibility and Lipid Digestion in Emulsions: Influence of Pectin Type and Degree of Methyl-Esterification |
2016 |
Verrijssen, T.A.J.; Christiaens, S.; Verkempinck, S.H.E.; Boeve, J.; Grauwet, T.; Van Loey, A.M.; Salvia Trujillo, L.; Hendrickx, M.E. |
Article d'investigació |
| Improvement of β-Carotene Bioaccessibility from Dietary Supplements Using Excipient Nanoemulsions |
2016 |
Salvia-Trujillo, L.; McClements, D.J. |
Article d'investigació |
| Influence of an anionic polysaccharide on the physical and oxidative stability of omega-3 nanoemulsions: Antioxidant effects of alginate |
2016 |
Salvia-Trujillo, L.; Decker, E.A.; McClements, D.J. |
Article d'investigació |
| Excipient nanoemulsions for improving oral bioavailability of bioactives |
2016 |
Salvia-Trujillo, L.; Martín-Belloso, O.; McClements, D.J. |
Article d'investigació |
| Long-term stability of food-grade nanoemulsions from highmethoxyl pectin containing essential oils |
2016 |
Guerra-Rosas, MI.; Morales-Castro, J.; Ochoa-Martinez, LA.; Salvia-Trujillo, L.; Martín-Belloso, O. |
Article d'investigació |
| Influence of nanoemulsion addition on the stability of conventional emulsions |
2016 |
Salvia Trujillo, L.; McClements, D.J. |
Article d'investigació |
| Empleo de atmósferas modificadas para la conservación de fruta fresca cortada |
2016 |
Salvia Trujillo, L.; Oms Oliu, G.; Soliva Fortuny, R.; Martín Belloso, O. |
Article en premsa |
| Enhancing nutraceutical performance using excipient foods: designing food structures and compositions to increase bioavailability |
2015 |
Mcclements, D.J.; Zou, L.; Zhang, R.; Salvia Trujillo, L.; Kumosani, T.; Xiao, H. |
Article d'investigació |
| Designing excipient foods to improve oral bioavailability of nutraceuticals |
2015 |
McClements, D.; Salvia Trujillo, L.; Zou, L.; Zhang, Z.; Zhang, R.; Xiao, H. |
Article d'investigació |
| Physicochemical characterization and antimicrobial activity of food-grade emulsions and nanoemulsions incorporating essential oils |
2015 |
Salvia-Trujillo, L.; Rojas-Graü, A.; Soliva-Fortuny, R.; Martín-Belloso, O. |
Article d'investigació |
| Y Modulating Biopolymer Electrical Charge to Optimize the Assembly of Edible Multilayer Nanofilms by the Layer-by-Layer Technique |
2015 |
Acevedo-Fani, A.; Salvia-Trujillo, L.; Soliva-Fortuny, R.; Martín-Belloso, O. |
Article d'investigació |
| Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties |
2015 |
Acevedo-Fani, A.; Salvia-Trujillo, L.; Rojas-Grau, MA.; Martín-Belloso, O. |
Article d'investigació |
| Use of antimicrobial nanoemulsions as edible coatings: Impact on safety and quality attributes of fresh-cut Fuji apples |
2015 |
Salvia-Trujillo, L.; Rojas-Graü, A.; Soliva-Fortuny, R.; Martín-Belloso, O. |
Article d'investigació |
| In vitro and in vivo study of fucoxanthin bioavailability from nanoemulsion-based delivery systems: Impact of lipid carrier type |
2015 |
Salvia-Trujillo, L.; Sun, Q.; Um, A.; Park, Y.; McClements, D.J. |
Article d'investigació |
| Impact of microfluidization or ultrasound processing on the antimicrobial activity against Escherichia coli of lemongrass oil-loaded nanoemulsion |
2014 |
Salvia-Trujillo, L.; Rojas-Grau, M.A.; Soliva-Fortuny, R.; Martín-Belloso, O. |
Article d'investigació |
| Formulation of antimicrobial edible nanoemulsions with pseudo-ternary phase experimental design |
2014 |
Salvia-Trujillo, L.; Rojas-Grau, M.A.; Soliva-Fortuny, R.; Martín-Belloso, O. |
Article d'investigació |
| Droplet size and composition of nutraceutical nanoemulsions influences bioavailability of long chain fatty acids and Coenzyme Q10 |
2014 |
Cho, H.T.; Salvia-Trujillo, L.; Kim, J.; Park, Y.; Xiao, H.; McClements, D.J. |
Article d'investigació |
| Physicochemical characterization of lemongrass essential oil-alginate nanoemulsions: Effect of ultrasound processing parameters |
2013 |
Salvia-Trujillo, L.; Rojas-Graü, M.A.; Soliva-Fortuny, R.; Martín-Belloso, O. |
Article d'investigació |
| Influence of particle size on lipid digestion and beta-carotene bioaccessibility in emulsions and nanoemulsions |
2013 |
Salvia-Trujillo, L.; Qian, C.; Martín-Belloso, O.; McClements, D.J. |
Article d'investigació |
| Modulating beta-carotene bioaccessibility by controlling oil composition and concentration in edible nanoemulsions |
2013 |
Salvia-Trujillo L, Qian C, Martin-Belloso O, McClements DJ. |
Article d'investigació |
| Effect of processing parameters on physicochemical characteristics of microfluidized lemongrass essential oil-alginate nanoemulsions |
2013 |
Salvia-Trujillo L, Rojas-Graü MA, Soliva-Fortuny R, Martín-Belloso O. |
Article d'investigació |
| High intensity pulsed electric fields or thermal treatments effects on the amino acid profile of a fruit juice-soymilk beverage during refrigeration storage |
2012 |
Morales-de la Peña, M.; Salvia-Trujillo, L.; Garde-Cerdán, T.; Rojas-Grau, M.A.; Martín-Belloso, O. |
Article d'investigació |
| Edible films and coatings |
2012 |
Rojas-Graü, M.A.; Salvia-Trujillo, L.; Soliva-Fortuny, R.; Martín-Belloso, O. |
Capítol de llibre d'investigació |
| Microbial and enzymatic stability of fruit juice-milk beverages treated by high intensity pulsed electric fields or heat during refrigerated storage |
2011 |
Salvia-Trujillo, L.; Morales-de la Peña, M.; Rojas-Grau, M.A.; Martín-Belloso, O. |
Article d'investigació |
| Changes in water-soluble vitamins and antioxidant capacity of fruit juice-milk beverages as affected by high intensity pulsed electric fields (HIPEF) or heat during chilled storage |
2011 |
Salvia-Trujillo, L.; Morales-de la Peña, M.; Rojas-Grau, M.A.; Martín-Belloso, O. |
Article d'investigació |
| Impact of high intensity pulsed electric fields or heat treatments on the fatty acid and mineral profiles of a fruit juice-soymilk beverage during storage |
2011 |
Morales-de la Peña M, Salvia-Trujillo L, Rojas-Grau MA, Martín-Belloso O. |
Article d'investigació |
| Changes on phenolic and carotenoid composition of high intensity pulsed electric field and thermally treated fruit juice-soymilk beverages during refrigerated storage |
2011 |
Morales-de la Peña, M.; Salvia-Trujillo, L.; Rojas-Grau, M.A.; Martín-Belloso, O. |
Article d'investigació |
| Processing the latest developments |
2010 |
Morales-de la Peña, M.; Salvia-Trujillo, L.; Martín-Belloso, O. |
Article en revista divulgativa |
| Isoflavone profile of a high intensity pulsed electric field or thermally treated fruit juice-soymilk beverage stored under refrigeration |
2010 |
Morales-de la Peña, M.; Salvia-Trujillo, L.; Rojas-Grau, M.A.; Martín-Belloso, O. |
Article d'investigació |
| Impact of high intensity pulsed electric field on antioxidant properties and quality parameters of a fruit juice-soymilk beverage in chilled storage |
2010 |
Morales de la Peña M, Salvia-Trujillo L, Rojas-Graü MA, Martín-Belloso O. |
Article d'investigació |
| Conservación de zumos mediante pulsos eléctricos de alta intensidad de campo: El caso del zumo de fresa |
2008 |
Salvia-Trujillo L, Aguiló-Aguayo I, Odriozola-Serrano I, Soliva-Fortuny R, Elez-Martínez P, Martín-Belloso O. |
Article d'investigació |
