未登录

A

Anna Molet-Rodríguez

university of lleida

H指数:7

被引数:171

个人简介

暂无内容

教育背景

暂无内容

工作经历

暂无内容

荣誉奖项

暂无内容

β-carotene nanoemulsions co-ingested with oatmeal of different viscosities: a semi-dynamic in vitro digestion approach

β-胡萝卜素纳米乳与不同粘度的燕麦片共摄入：一种半动态体外消化方法

Food Research International

IF8

2025-07-300

OA

Incorporation of β-carotene O/W emulsions into dairy foods: Impact of the colloidal stability during in vitro digestion on the lipolysis and bioaccessibility

将β-胡萝卜素O/W乳液掺入乳制品：体外消化过程中胶体稳定性对脂肪分解和生物可及性的影响

IF9.8

2025-05-310

PRE

Impact of the lipid phase composition and state on the in vitro digestibility and chlorophyllin bioaccessibility of W1/O/W2 emulsions into whole milk

脂相组成和状态对W1/O/W2乳液在全脂牛奶中的体外消化率和叶绿素生物可及性的影响

FOOD RESEARCH INTERNATIONAL

IF8

2023-11-012

OAAI

In vitro digestibility of O/W emulsions co-ingested with complex meals: Influence of the food matrix

FOOD HYDROCOLLOIDS

IF12.4

2023-02-015

OA

Incorporation of antimicrobial nanoemulsions into complex foods: A case study in an apple juice-based beverage

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-04-0116

OAAI

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

具有凝胶脂质相的W1/O/W2乳液的形成和稳定

IF4.6

2021-01-097

OAAI

Formation of Double (W1/O/W2) Emulsions as Carriers of Hydrophilic and Lipophilic Active Compounds

形成双 (W1/O/W2) 乳液作为亲水性和亲脂性活性化合物的载体

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2018-12-1421

PREAI

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

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS

IF3.1

2018-11-2623

OAAI