O. Iglesias

O/W emulsions stabilized by OSA-modified starch granules versus non-ionic surfactant: Stability, rheological behaviour and resveratrol encapsulation

María Matos, Amanda Laca, F. Rea et al. · Journal of Food Engineering · 2017 · 111 citations · Full text

Agriculture, Chemistry, Food Science +17

Enhancing encapsulation efficiency of food-grade double emulsions containing resveratrol or vitamin B12 by membrane emulsification

María Matos, Gemma Gutiérrez, O. Iglesias et al. · Journal of Food Engineering · 2015 · 101 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Encapsulation of resveratrol using food-grade concentrated double emulsions: Emulsion characterization and rheological behaviour

María Matos, Gemma Gutiérrez, Lemuel Martínez-Rey et al. · Journal of Food Engineering · 2018 · 84 citations · Full text

Pharmacy, Food Science, Drug Delivery +15

Iron-entrapped niosomes and their potential application for yogurt fortification

Gemma Gutiérrez, María Matos, P. Barrero et al. · LWT · 2016 · 68 citations · Full text

Medicine, Food Science, Nutritional Sciences +12

Characterization, stability and rheology of highly concentrated monodisperse emulsions containing lutein

María Matos, Gemma Gutiérrez, O. Iglesias et al. · Food Hydrocolloids · 2015 · 51 citations · Full text

Engineering, Chemical Engineering, Colloid Science +11