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"Synergistic performance of lecithin and glycerol monostearate in oil/water emulsions" (2017) Moran-Valero, M.I.; Ruiz-Henestrosa, V.M.P.; Pilosof, A.M.R. Colloids and Surfaces B: Biointerfaces. 151:68-75
"New insights about flocculation process in sodium caseinate-stabilized emulsions" (2016) Huck-Iriart, C.;Montes-de-Oca-Ávalos, J.;Herrera, M.L. (...)Linares-Torriani, I. Food Research International. 89:338-346
"Influence of freezing temperature and maltodextrin concentration on stability of linseed oil-in-water multilayer emulsions" (2015) Fioramonti, S.A.;Arzeni, C.;Pilosof, A.M.R. (...)Santiago, L.G. Journal of Food Engineering. 156:31-38
"Encapsulation of citral in formulations containing sucrose or trehalose: Emulsions properties and stability" (2014) Sosa, N.; Schebor, C.; Pérez, O.E. Food and Bioproducts Processing. 92(3):266-274