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 · 119 citations

Agriculture, Food Science, Drug Delivery +15

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

Agriculture, Chemical Engineering, Food Science +17

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 · 94 citations

Agriculture, Chemical Engineering, Food Science +17

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

Natalia Riquelme, Rommy N. Zúñiga, Carla Arancibia · LWT · 2019 · 90 citations · Full text

Pharmacy, Chemical Engineering, Food Science +17

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 · 62 citations

Agriculture, Dairy Science, Food Science +13