Influence of Ternary Emulsifier Mixtures on Oxidative Stability of Nanoemulsions Based on Avocado Oil by Natalia Riquelme, Camila Sepúlveda, Carla Arancibia

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Rescuing Flavor Identity and Dynamic Perception in Puréed Dishes; A Restructuring Solution for the Purée Diet by Elizabeth Carrillo, Laura Laguna, Carla Arancibia, Amparo Tárrega

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Effect of Gelling Agent Type on the Physical Properties of Nanoemulsion-Based Gels by Natalia Riquelme, Constanza Savignones, Ayelén López, Rommy N. Zúñiga, Carla Arancibia

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Enhancing Thermal Stability and Bioaccesibility of Açaí Fruit Polyphenols through Electrohydrodynamic Encapsulation into Zein Electrosprayed Particles by Carol López de Dicastillo, Constanza Piña, Luan Garrido, Carla Arancibia, María José Galotto

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