Juan Manuel Montes-de-Oca-Ávalos

Nanoemulsions: stability and physical properties

Juan Manuel Montes-de-Oca-Ávalos, Roberto Candal, M. L. Herrera · Current Opinion in Food Science · 2017 · 196 citations · Full text

Nanoparticles, Materials Science, Engineering +4

Physical and structural properties of whey protein concentrate - Corn oil - TiO2 nanocomposite films for edible food-packaging

Juan Manuel Montes-de-Oca-Ávalos, Davide Altamura, M. L. Herrera et al. · Food Packaging and Shelf Life · 2020 · 40 citations

Materials Science, Edible Film, Food Packaging +11

New insights about flocculation process in sodium caseinate-stabilized emulsions

Cristián Huck‐Iriart, Juan Manuel Montes-de-Oca-Ávalos, M. L. Herrera et al. · Food Research International · 2016 · 27 citations

Food Colloid, Rheology, Food Engineering +3

Colloidal properties of sodium caseinate-stabilized nanoemulsions prepared by a combination of a high-energy homogenization and evaporative ripening methods

Juan Manuel Montes-de-Oca-Ávalos, Roberto Candal, M. L. Herrera · Food Research International · 2017 · 23 citations · Full text

Materials Science, Colloid Chemistry, Chemical Engineering +10

Relationship between nano/micro structure and physical properties of TiO 2 -sodium caseinate composite films

Juan Manuel Montes-de-Oca-Ávalos, Davide Altamura, Roberto Candal et al. · Food Research International · 2017 · 20 citations · Full text

Materials Science, Chemical Engineering, Material Analysis +7