1. Assessing in vitro digestibility of food biopreservative AS-48. (25th April 2018) Authors: del Castillo-Santaella, Teresa; Cebrián, Rubén; Maqueda, Mercedes; Gálvez-Ruiz, M. Jose; Maldonado-Valderrama, Julia Journal: Food chemistry Issue: Volume 246(2018) Page Start: 249 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Foamy oysters: vesicular microstructure production in the Gryphaeidae via emulsification. Issue 170 (30th September 2020) Authors: Checa, Antonio G.; Linares, Fátima; Maldonado-Valderrama, Julia; Harper, Elizabeth M. Journal: Journal of the Royal Society interface Issue: Volume 17:Issue 170(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Hyaluronic acid and human/bovine serum albumin shelled nanocapsules: Interaction with mucins and in vitro digestibility of interfacial films. (30th July 2022) Authors: del Castillo-Santaella, Teresa; Aguilera-Garrido, Aixa; Galisteo-González, Francisco; Gálvez-Ruiz, María José; Molina-Bolívar, José Antonio; Maldonado-Valderrama, Julia Journal: Food chemistry Issue: Volume 383(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Identification of the thistle milk component Silibinin(A) and Glutathione-disulphide as potential inhibitors of the pancreatic lipase: Potential implications on weight loss. (August 2021) Authors: Del Castillo-Santaella, Teresa; Hernández-Morante, Juan José; Suárez-Olmos, Jesús; Maldonado-Valderrama, Julia; Peña-García, Jorge; Martínez-Cortés, Carlos; Pérez-Sánchez, Horacio Journal: Journal of functional foods Issue: Volume 83(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. In vitro gastric lipid digestion of emulsions with mixed emulsifiers: Correlation between lipolysis kinetics and interfacial characteristics. (July 2022) Authors: Infantes-Garcia, Marcos R.; Verkempinck, Sarah H.E.; Del Castillo-Santaella, Teresa; Maldonado-Valderrama, Julia; Hendrickx, Marc E.; Grauwet, Tara Journal: Food hydrocolloids Issue: Volume 128(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Investigating the role of hyaluronic acid in improving curcumin bioaccessibility from nanoemulsions. (30th July 2021) Authors: Aguilera-Garrido, Aixa; del Castillo-Santaella, Teresa; Galisteo-González, Francisco; José Gálvez-Ruiz, María; Maldonado-Valderrama, Julia Journal: Food chemistry Issue: Volume 351(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. PH influences the interfacial properties of blue whiting (M. poutassou) and whey protein hydrolysates determining the physical stability of fish oil-in-water emulsions. (January 2022) Authors: Ruiz-Álvarez, José María; del Castillo-Santaella, Teresa; Maldonado-Valderrama, Julia; Guadix, Antonio; Guadix, Emilia M.; García-Moreno, Pedro J. Journal: Food hydrocolloids Issue: Volume 122(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Probing in vitro digestion at oil–water interfaces. (February 2019) Authors: Maldonado-Valderrama, Julia Journal: Current opinion in colloid & interface science Issue: Volume 39(2019) Page Start: 51 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗