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M. Carmen Gómez-Guillén

Profesor de Investigación

Spain

Research Interests

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Professors in Spain Professors in Food Science Food Science professors in Spain

About

M. Carmen Gómez-Guillén is a Profesor de Investigación at ICTAN-CSIC in Spain. Her research areas focus on innovative food products, lipid nutrition, and the bioaccessibility of functional ingredients, as reflected in her recent publications on emulsions, encapsulation techniques, and the rheological properties of various food matrices. She has contributed to the development of ready-to-eat fish products and the study of anti-inflammatory compounds in seafood. Her work aims to enhance the nutritional quality and functionality of food products.

Articles (18)

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2026

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2021

Collaborators (4)

Carla Pires

PORTUGAL

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Ailen Aleman

Instituto de Ciencia y Tecnología de Alimentos y Nutrición

SPAIN

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María Pilar Montero García

Research Professor

Consejo Superior de Investigaciones Cientificas

SPAIN

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Carmen Gonzalez Sotelo

RESEARCHER

Consejo Superior de Investigaciones Cientificas

SPAIN

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M. Carmen Gómez-Guillén

Research Interests

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About

Articles (18)

A novel Mediterranean-inspired rolled food based on gelatin films containing protein–quercetin Pickering emulsions

Enrichment of surimi gels with water-in-oil emulsions formulated with virgin coconut oil and quercetin-loaded chitosan nanoparticles

Structural Modulation of Musky Octopus Proteins by pH and Ultrasound: From Aggregates to Protein–Quercetin Emulsion Stabilisers

The Effect of In Vitro Gastrointestinal Digestion on the Biological Activity of a Sea Cucumber (Holothuria forskali) Hydrolysate Encapsulated in Chitosan Nanoparticles and Rapeseed Lecithin Liposomes

Characterisation of desolvation-produced high-molecular-weight gelatin fractions and their use for nanoparticles synthesis

Bioaccessibility, Intestinal Absorption and Anti-Inflammatory Activity of Curcuminoids Incorporated in Avocado, Sunflower, and Linseed Beeswax Oleogels

The Effect of Milk Fat Globule Membrane (MFGM) Concentrate Addition on Ultrafiltered Goat Milk Coagulation and Fresh Cheese Rheology

Use of residual lipid fractions and protein hydrolysates from salmon skin cleaning processing for liposome production and their application in Pickering emulsions

Development of a Ready-to-Eat Fish Product Enriched with Fish Oil Entrapped in a κ-Carrageenan Egg White Fish Protein Hydrolysate Dry Powder

Rheological characterization of commercial Burgos-type ultrafiltered fresh cheeses

Structural, viscoelastic, and emulsifying properties of shrimp chitin nanowhisker dispersions as a function of acidic pHs

Physical and Oxidative Water-in-Oil Emulsion Stability by the Addition of Liposomes from Shrimp Waste Oil with Antioxidant and Anti-Inflammatory Properties

The role of the drying method on fish oil entrapment in a fish muscle protein ̶ κ-carrageenan ̶ fish protein hydrolysate wall matrix and the properties of colloidal dispersions

Anti-Inflammatory Properties, Bioaccessibility and Intestinal Absorption of Sea Fennel (<i>Crithmum maritimum</i>) Extract Encapsulated in Soy Phosphatidylcholine Liposomes

Lipid nutritional value and bioaccessibility of novel <scp>ready‐to‐eat</scp> seafood products with encapsulated bioactives

Yogurt Fortification by the Addition of Microencapsulated Stripped Weakfish (Cynoscion guatucupa) Protein Hydrolysate

Physicochemical, Antioxidant, and Anti-Inflammatory Properties of Rapeseed Lecithin Liposomes Loading a Chia (Salvia hispanica L.) Seed Extract

Entrapment of natural compounds in spray-dried and heat-dried iota-carrageenan matrices as functional ingredients in surimi gels

Collaborators (4)

Carla Pires

Ailen Aleman

María Pilar Montero García

Carmen Gonzalez Sotelo

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