Jorge L. Muriel Mundo

Author

University of Massachusetts Amherst ORCID

Also Known As

Jorge L. Muriel Mundo, Jorge Luis Muriel Mundo

Publications

600

Citations

H-Index

Concepts

All Affiliations

University of Massachusetts Amherst Zhejiang Gongshang University University of British Columbia

About

Jorge L. Muriel Mundo is an author at University of Massachusetts Amherst specializing in health sciences, engineering, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	397
2	Engineering	6	6	199
3	Biomedical Engineering	4	4	136
4	Medicine	1	1	23
5	Biochemistry	1	1	22

Jorge L. Muriel Mundo

Publications

600

Citations

H-Index

Page 1

	Year	Citations
Nanochitin-stabilized pickering emulsions: Influence of nanochitin on lipid digestibility and vitamin bioaccessibility Hualu Zhou, Yunbing Tan, Shanshan Lv, Food Hydrocolloids Food ChemistryNutritionFood ColloidLipid PreparationEmulsion	2020	99
Protection of anthocyanin-rich extract from pH-induced color changes using water-in-oil-in-water emulsions Jinning Liu, Yunbing Tan, Hualu Zhou, Journal of Food Engineering Food ChemistryChemical EngineeringPolyphenolicsWater-in-oil-in-water EmulsionsWater Treatment	2019	81
Modulation of Physicochemical Characteristics of Pickering Emulsions: Utilization of Nanocellulose- and Nanochitin-Coated Lipid Droplet Blends Hualu Zhou, Shanshan Lv, Jinning Liu, Journal of Agricultural and Food Chemistry Lipid PreparationChemical EngineeringEngineeringSurface PotentialPhysicochemical Characteristics	2019	66
Comparison of plant-based emulsifier performance in water-in-oil-in-water emulsions: Soy protein isolate, pectin and gum Arabic Jinning Liu, Hualu Zhou, Yunbing Tan, Journal of Food Engineering Food ChemistrySoy Protein IsolateFood ColloidBiomanufacturingEngineering	2021	47
Role of Mucin in Behavior of Food-Grade TiO<sub>2</sub> Nanoparticles under Simulated Oral Conditions Hualu Zhou, Janam K. Pandya, Yunbing Tan, Journal of Agricultural and Food Chemistry	2019	44
Development of food-grade Pickering oil-in-water emulsions: Tailoring functionality using mixtures of cellulose nanocrystals and lauric arginate Thamonwan Angkuratipakorn, Cheryl Chung, Charmaine K.W. Koo, Food Chemistry Food ChemistryFood ColloidChemical EngineeringCellulose NanocrystalsLauric Arginate	2020	41
The gastrointestinal fate of inorganic and organic nanoparticles in vitamin D-fortified plant-based milks Hualu Zhou, Jinning Liu, Taotao Dai, Food Hydrocolloids Food ChemistryNutritionAnimal NutritionFood AnalysisOrganic Nanoparticles	2020	40
Fabrication and characterization of W/O/W emulsions with crystalline lipid phase Jinning Liu, Hualu Zhou, Jorge L. Muriel Mundo, Journal of Food Engineering Materials ScienceLipid PreparationCrystalline Lipid PhaseChemistryLipid Chemistry	2019	38
Enhancing emulsion functionality using multilayer technology: Coating lipid droplets with saponin-polypeptide-polysaccharide layers by electrostatic deposition Jorge L. Muriel Mundo, Hualu Zhou, Yunbing Tan, Food Research International Emulsion FunctionalityMicro-encapsulationMicroemulsionCoating Lipid DropletsBiomedical Engineering	2020	35
Stabilization of soybean oil-in-water emulsions using polypeptide multilayers: Cationic polylysine and anionic polyglutamic acid Jorge L. Muriel Mundo, Hualu Zhou, Yunbing Tan, Food Research International Food ChemistryFood ColloidEngineeringCationic PolylysinePolymer Science	2020	27

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