M. Carmen Gómez-Guillén

Profesor de Investigación

University Name

Spain

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Research Interests

Food Science

100%

Clinical Nutrition

30%

Food Preservation

40%

Emulsion Science

40%

Dietary Supplements

40%

Emulsification

30%

Marine Natural Products

30%

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Articles15

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

Article Link

Year:

2025

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

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Year:

2024

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

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Year:

2024

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

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Year:

2024

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

Article Link

Year:

2024

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

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Year:

2023

Rheological characterization of commercial Burgos-type ultrafiltered fresh cheeses

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Year:

2023

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

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Year:

2023

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

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Year:

2022

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

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Year:

2022

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

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Year:

2022

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

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Year:

2022

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

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Year:

2021

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

Article Link

Year:

2021

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

Article Link

Year:

2021

Collaborators3

Carla Pires

PORTUGAL

Ailen Aleman

Instituto de Ciencia y Tecnología de Alimentos y Nutrición

SPAIN

María Pilar Montero García

Research Professor

Consejo Superior de Investigaciones Cientificas

SPAIN

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