| The effect of sodium carboxymethylcellulose on the stability and bioaccessibility of anthocyanin water-in-oil-in-water emulsions J Teixé-Roig, G Oms-Oliu, GR Velderrain-Rodríguez, I Odriozola-Serrano, ... Food and Bioprocess Technology 11, 2229-2241, 2018 | 36 | 2018 |
| Improving the in vitro bioaccessibility of β-carotene using pectin added nanoemulsions J Teixé-Roig, G Oms-Oliu, S Ballesté-Muñoz, I Odriozola-Serrano, ... Foods 9 (4), 447, 2020 | 30 | 2020 |
| Encapsulation and controlled release of phycocyanin during the in vitro digestion using polysaccharide-added double emulsions (W1/O/W2) J Teixé-Roig, G Oms-Oliu, S Ballesté-Muñoz, I Odriozola-Serrano, ... Food Structure 31, 100249, 2022 | 18 | 2022 |
| Emulsion-Based Delivery Systems to Enhance the Functionality of Bioactive Compounds: Towards the Use of Ingredients from Natural, Sustainable Sources J Teixé-Roig, G Oms-Oliu, I Odriozola-Serrano, O Martín-Belloso Foods 12 (7), 1502, 2023 | 12 | 2023 |
| Enhancing the Gastrointestinal Stability of Curcumin by Using Sodium Alginate-Based Nanoemulsions Containing Natural Emulsifiers J Teixé-Roig, G Oms-Oliu, I Odriozola-Serrano, O Martín-Belloso International Journal of Molecular Sciences 24 (1), 498, 2022 | 8 | 2022 |
| Enhancing in vivo retinol bioavailability by incorporating β-carotene from alga Dunaliella salina into nanoemulsions containing natural-based emulsifiers J Teixé-Roig, G Oms-Oliu, I Odriozola-Serrano, O Martín-Belloso Food Research International 164, 112359, 2023 | 5 | 2023 |
| Effect of the Emulsifier used in Dunaliella Salina‐based Nanoemulsions Formulation on the β‐Carotene Absorption and Metabolism in Rats J Teixé‐Roig, G Oms‐Oliu, I Odriozola‐Serrano, O Martín‐Belloso Molecular Nutrition & Food Research, 2200492, 2023 | 1 | 2023 |
