César Burgos‐Díaz

Multilayer emulsions stabilized by vegetable proteins and polysaccharides

César Burgos‐Díaz, Traudy Wandersleben, Ana M. Marqués et al. · Current Opinion in Colloid & Interface Science · 2016 · 118 citations · Full text

Food Colloid, Multilayer Emulsions, Emulsion

Highly efficient encapsulation of linseed oil into alginate/lupin protein beads: Optimization of the emulsion formulation

José A. Piornos, César Burgos‐Díaz, Eduardo A. Morales et al. · Food Hydrocolloids · 2016 · 95 citations

Food Colloid, Biomanufacturing, Edible Packaging +7

Food-grade Pickering emulsion as a novel astaxanthin encapsulation system for making powder-based products: Evaluation of astaxanthin stability during processing, storage, and its bioaccessibility

César Burgos‐Díaz, Mauricio Opazo‐Navarrete, Monserrat Soto-Añual et al. · Food Research International · 2020 · 92 citations

Food Chemistry, Encapsulation System, Chemical Engineering +9

Functional and physicochemical properties of a protein isolate from Alu Prot -CGNA: A novel protein-rich lupin variety ( Lupinus luteus )

José A. Piornos, César Burgos‐Díaz, Takahiro Ogura et al. · Food Research International · 2015 · 87 citations · Full text

Proteomic Technology, Protein Isolate, Lupinus Luteus +8

Enhancement of functional and nutritional properties of bread using a mix of natural ingredients from novel varieties of flaxseed and lupine

Traudy Wandersleben, Eduardo A. Morales, César Burgos‐Díaz et al. · LWT · 2018 · 76 citations

Food Chemistry, Nutrition, Food Function +9