Sara Ballesté-Muñoz

Encapsulation and controlled release of phycocyanin during the in vitro digestion using polysaccharide-added double emulsions (W1/O/W2)

O. Martín‐Belloso, J. Teixé-Roig, G. Oms-Oliu, 2022, Food Structure.

Improving the In Vitro Bioaccessibility of β-Carotene Using Pectin Added Nanoemulsions

O. Martín‐Belloso, J. Teixé-Roig, G. Oms-Oliu, 2020, Foods.