Laura Salvia-Trujillo

Universitat de Lleida

H指数:37

被引数:6,641

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Impact of nanoemulsion-Filled algal hydrogels structure on the in vitro digestibility and R-carotene bioaccessibility

纳米乳液填充藻类水凝胶结构对其体外消化性和β-胡萝卜素生物可及性的影响

Food Hydrocolloids

IF12.4

2026-09-010

OAAI

Oleogels as β-carotene delivery systems: influence of oleogel composition on absorption, retinol conversion and tissue biodistribution in rats

油凝胶作为β-胡萝卜素递送系统：油凝胶组成对吸收、视黄醇转化和组织生物分布的影响（在鼠模型中）

Food Chemistry

IF9.8

2026-07-010

OAAI

Vitamin D3 Emulsions Stabilized With Pea Proteins and Arabinoxylans as a Fortification Strategy for Plant-Based Beverages

MOLECULAR NUTRITION & FOOD RESEARCH

IF4.2

2025-11-010

OAAI

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

Reduction of soy protein allergen content in soymilk by protein-polysaccharide nanoparticle complexation

通过蛋白质-多糖纳米颗粒复合物降低豆奶中大豆蛋白过敏原含量

Food Hydrocolloids

IF12.4

2025-06-190

PRE

Enhanced physicochemical properties, structure, and in vitro digestibility of olive oil-infused pigmented popcorn prepared via microwave processing

通过微波处理制备的橄榄油气雾着色玉米的增强理化性质、结构与体外消化性

FOOD CHEMISTRY

IF9.8

2025-03-010

PRE

Pickering Emulsions as Catalytic Systems in Food Applications

Pickering乳液作为食品应用中的催化体系

ACS FOOD SCIENCE & TECHNOLOGY

IF2.8

2025-01-091

Influence of oleogel composition on lipid digestibility and β-carotene bioaccessibility during in vitro digestion

FOOD CHEMISTRY

IF9.8

2024-10-011

Combination of legume proteins and arabinoxylans are efficient emulsifiers to promote vitamin E bioaccessibility during digestion

FOOD CHEMISTRY

IF9.8

2024-10-010

Modulating edible-oleogels physical and functional characteristics by controlling their microstructure

通过控制其微观结构来调节食用油凝胶的物理和功能特性

FOOD & FUNCTION

IF5.4

2024-01-018

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

Effect of digestible versus non-digestible citral nanoemulsions on human gut microorganisms: An in vitro digestion study

FOOD RESEARCH INTERNATIONAL

IF8

2023-11-013

OAAI

Polysaccharide-based structured lipid carriers for the delivery of curcumin: An in vitro digestion study

基于多糖的结构脂质载体递送姜黄素的体外消化研究

COLLOIDS AND SURFACES B-BIOINTERFACES

IF5.6

2023-07-011

OAAI

Edible Wax-Based Nanoparticles as Novel Stabilizers for Oil-in-Water Pickering Emulsion

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2023-02-016

PRE

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

FOOD HYDROCOLLOIDS

IF12.4

2023-02-015

Emulsion gels and oil-filled aerogels as curcumin carriers: Nanostructural characterization of gastrointestinal digestion products

FOOD CHEMISTRY

IF9.8

2022-09-0116

Fabrication of edible solid lipid nanoparticle from beeswax/propolis wax by spontaneous emulsification: Optimization, characterization and stability

FOOD CHEMISTRY

IF9.8

2022-09-019

PRE

Influence of the extraction conditions on the carbohydrate and phenolic composition of functional pectin from persimmon waste streams

FOOD HYDROCOLLOIDS

IF12.4

2022-02-0119

OAAI

Interfacial activity of phenolic-rich extracts from avocado fruit waste: Influence on the colloidal and oxidative stability of emulsions and nanoemulsions

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2021-05-0118

OAAI

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

Laura Salvia-Trujillo

个人简介

教育背景

工作经历

荣誉奖项

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