Nuria Calero Romero
Nuria Calero Romero
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Influence of chitosan concentration on the stability, microstructure and rheological properties of O/W emulsions formulated with high-oleic sunflower oil and potato protein
N Calero, J Muñoz, PW Cox, A Heuer, A Guerrero
Food Hydrocolloids 30 (1), 152-162, 2013
Flow behaviour, linear viscoelasticity and surface properties of chitosan aqueous solutions
N Calero, J Muñoz, P Ramírez, A Guerrero
Food Hydrocolloids 24 (6-7), 659-666, 2010
Large amplitude oscillatory shear of xanthan gum solutions. Effect of sodium chloride (NaCl) concentration
JA Carmona, P Ramírez, N Calero, J Muñoz
Journal of Food Engineering 126, 165-172, 2014
Influence of gellan gum concentration on the dynamic viscoelasticity and transient flow of fluid gels
MC García, MC Alfaro, N Calero, J Muñoz
Biochemical engineering journal 55 (2), 73-81, 2011
Influence of polysaccharides on the rheology and stabilization of α-pinene emulsions
MC García, MC Alfaro, N Calero, J Muñoz
Carbohydrate polymers 105, 177-183, 2014
Assessing differences between Ostwald ripening and coalescence by rheology, laser diffraction and multiple light scattering
J Santos, N Calero, LA Trujillo-Cayado, MC Garcia, J Muñoz
Colloids and surfaces B: Biointerfaces 159, 405-411, 2017
Relationship of rheological and microstructural properties with physical stability of potato protein-based emulsions stabilized by guar gum
J Santos, N Calero, A Guerrero, J Muñoz
Food hydrocolloids 44, 109-114, 2015
Injectable hydrogels based on pluronic/water systems filled with alginate microparticles for biomedical applications
MT Cidade, DJ Ramos, J Santos, H Carrelo, N Calero, JP Borges
Materials 12 (7), 1083, 2019
Rheological properties of Cedrela odorata gum exudate aqueous dispersions
F Rincón, J Muñoz, GL De Pinto, MC Alfaro, N Calero
Food Hydrocolloids 23 (3), 1031-1037, 2009
Development of eco-friendly emulsions produced by microfluidization technique
J Santos, LA Trujillo-Cayado, N Calero, MC Alfaro, J Muñoz
Journal of Industrial and Engineering Chemistry 36, 90-95, 2016
Physical characterization of a commercial suspoemulsion as a reference for the development of suspoemulsions
J Santos, LA Trujillo, N Calero, MC Alfaro, J Munoz
Chemical Engineering & Technology 36 (11), 1883-1890, 2013
A further step in the development of oil-in-water emulsions formulated with a mixture of green solvents
LA Trujillo-Cayado, J Santos, MC Alfaro, N Calero, J Munoz
Industrial & Engineering Chemistry Research 55 (27), 7259-7266, 2016
Nonlinear and linear viscoelastic properties of a novel type of xanthan gum with industrial applications
JA Carmona, A Lucas, P Ramírez, N Calero, J Muñoz
Rheologica Acta 54, 993-1001, 2015
Optimization of a green emulsion stability by tuning homogenization rate
J Santos, N Calero, J Muñoz
RSC advances 6 (62), 57563-57568, 2016
Physical characterization of eco‐friendly O/W emulsions developed through a strategy based on product engineering principles
J Santos, LA Trujillo‐Cayado, N Calero, J Muñoz
AIChE Journal 60 (7), 2644-2653, 2014
Strategies for reducing Ostwald ripening phenomenon in nanoemulsions based on thyme essential oil
LA Trujillo‐Cayado, J Santos, N Calero, MC Alfaro‐Rodríguez, J Muñoz
Journal of the Science of Food and Agriculture 100 (4), 1671-1677, 2020
Rheological behavior and structure of a commercial esterquat surfactant aqueous system
N Calero, MC Alfaro, MA Lluch, M Berjano, J Munoz
Chemical Engineering & Technology: Industrial Chemistry‐Plant Equipment …, 2010
A comparison of microfluidization and sonication to obtain lemongrass submicron emulsions. Effect of diutan gum concentration as stabilizer
J Santos, M Jiménez, N Calero, T Undabeytia, J Muñoz
Lwt 114, 108424, 2019
Encapsulation of β-carotene in emulgels-based delivery systems formulated with sweet fennel oil
J Santos, MC Alfaro, LA Trujillo-Cayado, N Calero, J Muñoz
LWT 100, 189-195, 2019
Influence of a shear post-treatment on rheological properties, microstructure and physical stability of emulgels formed by rosemary essential oil and a fumed silica
J Santos, M Jimenez, N Calero, MC Alfaro, J Muñoz
Journal of food engineering 241, 136-148, 2019
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