Kinetic Model of Fluorescein Release through Bioprinted Polylactic Acid Membrane

Complex viscosity and cohesive energy density of mixtures of sodium hyaluronate and hypromellose for medical devices

Effects of Anionic Liposome Delivery of All–Trans–Retinoic Acid on Neuroblastoma Cell Differentiation

Alginate-Based Emulsions and Hydrogels for Extending the Shelf Life of Banana Fruit

Viscosimetric properties of sodium hyaluronate and hypromellose solutions for medical devices

Combination of empirical and fundamental rheology for the characterization of dough from wheat flours with different extraction rate

Effect of edible coatings on quality parameters and phenol composition of ready-to-eat Salanova lettuce

Antioxidative Properties of Fermented Soymilk Using Lactiplantibacillus plantarum LP95

Effect of the xanthan gum on the rheological properties of alginate hydrogels

Optical Behavior of Nile Red in Organic and Aqueous Media Environments

Characterization, Sensory and Oxidative Stability Analysis of Vegetable Mayonnaise Formulated with Olive Leaf Vinegar as an Active Ingredient

Effect of α-Amylase on the Structure of Chia Seed Mucilage

Structural characterization and physical ageing of mucilage from chia for food processing applications

Antioxidant effect of traditional and new vinegars on functional oil/vinegar dressing-based formulations

Poly(Lactic-co-glycolic) Acid and Phospholipids Hybrid Nanoparticles for Regeneration of Biological Tissue

Progress in Colloid Delivery Systems for Protection and Delivery of Phenolic Bioactive Compounds: Two Study Cases—Hydroxytyrosol and Curcumin

Alginate-assisted lemongrass (Cymbopogon nardus) essential oil dispersions for antifungal activity

Rheological and nutritional assessment of dysphagia—oriented new food preparations

Oral delivery of all-trans retinoic acid mediated by liposome carriers

Cooperativity between dimerization and binding equilibria in the ternary system laponite-indocyanine green-water

Insights into mechanical behavior and biological properties of chia seed mucilage hydrogels

Surfactant interactions with protein-coated surfaces: Comparison between colloidal and macroscopically flat surfaces

On the mechanism of genipin binding to primary amines in lactose-modified chitosan at neutral pH

Binary solutions of hyaluronan and lactose-modified chitosan: The influence of experimental variables in assembling complex coacervates

Antioxidant effect of vitamins in olive oil emulsion

Protective action of lemongrass essential oil on mucilage from chia (Salvia hispanica) seeds

Effect of additives on chia mucilage suspensions: A rheological approach

Enhanced Curcumin Bioavailability through Nonionic Surfactant/Caseinate Mixed Nanoemulsions

Polymer capsules for enzymatic catalysis in confined environments

Red wine-enriched olive oil emulsions: Role of wine polyphenols in the oxidative stability

Determination of bisphenol A in red wine using a double vortex–ultrasound-assisted microextraction assay: Role of the interfacial properties

Rheological characterization of hydrogels from alginate-based nanodispersion

Quality control of fresh-cut apples after coating application

Effective assay for olive vinegar production from olive oil mill wastewaters

Fluorides decontamination by means of Aluminum polychloride based commercial coagulant

Principles of minimal wrecking and maximum separation of solid waste to innovate tanning industries and reduce their environmental impact: The case of paperboard manufacture

In-vitro digestion of curcumin loaded chitosan-coated liposomes

Effect of the coexistence of sodium caseinate and Tween 20 as stabilizers of food emulsions at acidic pH

Rheological properties of alginate–essential oil nanodispersions

Nanoparticles from paper mills: A seasonal, numerical and morphological analysis

Photocatalytic degradation of a model textile dye using Carbon-doped titanium dioxide and visible light

Technological potential of lactobacillus strains isolated from fermented green olives: In vitro studies with emphasis on oleuropein-degrading capability

Influence of free fatty acid content on the oxidative stability of red palm oil

Olive mill wastewater (OMW) phenol compounds degradation by means of a visible light activated titanium dioxide-based photocatalyst

On the role of a coumarin derivative for sensing applications: Nucleotide identification using a micellar system

Adsorbent properties of olive mill wastes for chromate removal

Evidence of oleuropein degradation by olive leaf protein extract

Release of small hydrophilic molecules from polyelectrolyte capsules: Effect of the wall thickness

Molecular interactions mediated by nucleo-base functionalized lipids

Cleaning of olive mill wastewaters by visible light activated carbon doped titanium dioxide