L.A. Pascual-Pineda

The effect of prebiotics on the viability of encapsulated probiotic bacteria

A.G. Peredo, C.I. Beristain, L.A. Pascual-Pineda et al. · LWT · 2016 · 94 citations

Prebiotics, Probiotic, Antimicrobial Packaging +4

Carotenoid nanoemulsions stabilized by natural emulsifiers: Whey protein, gum Arabic, and soy lecithin

Enrique Flores‐Andrade, Zaira Allende-Baltazar, Paola E. Sandoval-González et al. · Journal of Food Engineering · 2020 · 89 citations

Food Colloid, Soy Lecithin, Natural Emulsifiers +7

Elaboration and characterization of O/W cinnamon (Cinnamomum zeylanicum) and black pepper (Piper nigrum) emulsions

Maribel Jiménez‐Fernández, Jazmín A. Domínguez, L.A. Pascual-Pineda et al. · Food Hydrocolloids · 2017 · 85 citations · Full text

O/w Cinnamon, Chemical Composition, Cinnamomum Zeylanicum +2

Osmotic dehydration assisted impregnation of Lactobacillus rhamnosus in banana and effect of water activity on the storage stability of probiotic in the freeze-dried product

M.P. Rascón-Díaz, Karina Huerta-Vera, L.A. Pascual-Pineda et al. · LWT · 2018 · 63 citations

Water Activity, Storage Stability, Lactic Acid Bacteria +10

In vitro and In vivo antioxidant properties of paprika carotenoids nanoemulsions

M.P. Jiménez-Escobar, Luz Irene Pascual-Mathey, C.I. Beristain et al. · LWT · 2019 · 42 citations

Carotenoid, Biochemistry, Medicine +5