Carla Arancibia

Comparing the effectiveness of natural and synthetic emulsifiers on oxidative and physical stability of avocado oil-based nanoemulsions

Carla Arancibia, Natalia Riquelme, Rommy N. Zúñiga et al. · Innovative Food Science & Emerging Technologies · 2017 · 115 citations

Chemical Engineering, Biomanufacturing, Physical Stability +6

Application of CMC as Thickener on Nanoemulsions Based on Olive Oil: Physical Properties and Stability

Carla Arancibia, R. Navarro-Lisboa, Rommy N. Zúñiga et al. · International Journal of Polymer Science · 2016 · 96 citations · Full text

Food Colloid, Food Packaging, Engineering +19

Flavor release and sensory characteristics of o/w emulsions. Influence of composition, microstructure and rheological behavior

Carla Arancibia, L. Jublot, E. Costell et al. · Food Research International · 2011 · 92 citations

O/w Emulsions, Rheology, Rheological Behavior +5

Physical stability of nanoemulsions with emulsifier mixtures: Replacement of tween 80 with quillaja saponin

Natalia Riquelme, Rommy N. Zúñiga, Carla Arancibia · LWT · 2019 · 84 citations · Full text

Food Colloid, Emulsifier Mixtures, Tween 80 +6

Colour, rheology, flavour release and sensory perception of dairy desserts. Influence of thickener and fat content

Carla Arancibia, Cristina Maria de Castro, L. Jublot et al. · LWT · 2014 · 61 citations

Nutrition, Food Analysis, Food Structure +8