Muñoz J - Search Results

1

Characterization of novel nanoemulsions, with improved properties, based on rosemary essential oil and biopolymers.

Martin-Piñero MJ, García MC, Santos J, Alfaro-Rodriguez MC, Muñoz J. Martin-Piñero MJ, et al. Among authors: munoz j. J Sci Food Agric. 2020 Aug;100(10):3886-3894. doi: 10.1002/jsfa.10430. Epub 2020 May 10. J Sci Food Agric. 2020. PMID: 32323323

2

Influence of polysaccharides on the rheology and stabilization of α-pinene emulsions.

García MC, Alfaro MC, Calero N, Muñoz J. García MC, et al. Among authors: munoz j. Carbohydr Polym. 2014 May 25;105:177-83. doi: 10.1016/j.carbpol.2014.01.055. Epub 2014 Jan 27. Carbohydr Polym. 2014. PMID: 24708967

3

Development of eco-friendly submicron emulsions stabilized by a bio-derived gum.

Pérez-Mosqueda LM, Ramírez P, Trujillo-Cayado LA, Santos J, Muñoz J. Pérez-Mosqueda LM, et al. Among authors: munoz j. Colloids Surf B Biointerfaces. 2014 Nov 1;123:797-802. doi: 10.1016/j.colsurfb.2014.10.022. Epub 2014 Oct 22. Colloids Surf B Biointerfaces. 2014. PMID: 25454661

4

Rheology of sheared gels based on low acyl-gellan gum.

García MC, Alfaro MC, Muñoz J. García MC, et al. Among authors: munoz j. Food Sci Technol Int. 2016 Jun;22(4):325-32. doi: 10.1177/1082013215599296. Epub 2015 Aug 5. Food Sci Technol Int. 2016. PMID: 26251462

5

Influence of the ratio of amphiphilic copolymers used as emulsifiers on the microstructure, physical stability and rheology of α-pinene emulsions stabilized with gellan gum.

García MC, Alfaro MC, Muñoz J. García MC, et al. Among authors: munoz j. Colloids Surf B Biointerfaces. 2015 Nov 1;135:465-471. doi: 10.1016/j.colsurfb.2015.07.060. Epub 2015 Jul 28. Colloids Surf B Biointerfaces. 2015. PMID: 26283495

6

Development and rheological properties of ecological emulsions formulated with a biosolvent and two microbial polysaccharides.

Trujillo-Cayado LA, Alfaro MC, Muñoz J, Raymundo A, Sousa I. Trujillo-Cayado LA, et al. Among authors: munoz j. Colloids Surf B Biointerfaces. 2016 May 1;141:53-58. doi: 10.1016/j.colsurfb.2015.11.046. Epub 2015 Dec 2. Colloids Surf B Biointerfaces. 2016. PMID: 26826979

7

Rheological behavior of aqueous dispersions containing blends of rhamsan and welan polysaccharides with an eco-friendly surfactant.

Trujillo-Cayado LA, Alfaro MC, Raymundo A, Sousa I, Muñoz J. Trujillo-Cayado LA, et al. Among authors: munoz j. Colloids Surf B Biointerfaces. 2016 Sep 1;145:430-437. doi: 10.1016/j.colsurfb.2016.05.015. Epub 2016 May 11. Colloids Surf B Biointerfaces. 2016. PMID: 27232306

8

Physical stability of N,N-dimethyldecanamide/α-pinene-in-water emulsions as influenced by surfactant concentration.

Trujillo-Cayado LA, Alfaro MC, García MC, Muñoz J. Trujillo-Cayado LA, et al. Among authors: munoz j. Colloids Surf B Biointerfaces. 2017 Jan 1;149:154-161. doi: 10.1016/j.colsurfb.2016.09.043. Epub 2016 Oct 11. Colloids Surf B Biointerfaces. 2017. PMID: 27756011

9

Assessing differences between Ostwald ripening and coalescence by rheology, laser diffraction and multiple light scattering.

Santos J, Calero N, Trujillo-Cayado LA, Garcia MC, Muñoz J. Santos J, et al. Among authors: munoz j. Colloids Surf B Biointerfaces. 2017 Nov 1;159:405-411. doi: 10.1016/j.colsurfb.2017.08.015. Epub 2017 Aug 14. Colloids Surf B Biointerfaces. 2017. PMID: 28822289

10

Development of food emulsions containing an advanced performance xanthan gum by microfluidization technique.

Santos J, Calero N, Muñoz J, Cidade MT. Santos J, et al. Among authors: munoz j. Food Sci Technol Int. 2018 Jul;24(5):373-381. doi: 10.1177/1082013218756140. Epub 2018 Feb 8. Food Sci Technol Int. 2018. PMID: 29417842

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