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María Pilar Montero García

Research Professor

Consejo Superior de Investigaciones Cientificas

Spain

Research Interests

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

About

María Pilar Montero García is a Research Professor at the Consejo Superior de Investigaciones Científicas in Spain. Her research focuses on the development of innovative food products and nutritional enhancements, with recent articles addressing topics such as the characterization of high-molecular-weight gelatin, the encapsulation of bioactive compounds, and the application of biopolymer-based nanoparticles. She aims to improve food stability and bioavailability through sustainable and novel approaches in food science.

Articles (13)

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2025

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2025

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2024

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2023

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2022

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2022

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2022

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2021

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2021

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2021

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2021

Collaborators (3)

M. Carmen Gómez-Guillén

Profesor de Investigación

SPAIN

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Ailen Aleman

Instituto de Ciencia y Tecnología de Alimentos y Nutrición

SPAIN

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Carmen Gonzalez Sotelo

RESEARCHER

Consejo Superior de Investigaciones Cientificas

SPAIN

View details

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María Pilar Montero García

Research Interests

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About

Articles (13)

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

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

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

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

Characterization, Bioactivity and Application of Chitosan-Based Nanoparticles in a Food Emulsion Model

Green Banana (Musa acuminata AAA) Wastes to Develop an Edible Film for Food Applications

Enhancement of oral bioavailability of natural compounds and probiotics by mucoadhesive tailored biopolymer-based nanoparticles: A review

Characterization and Technological Potential of Underutilized Ancestral Andean Crop Flours from Ecuador

Exploring the Potential of Andean Crops for the Production of Gluten-Free Muffins

Collaborators (3)

M. Carmen Gómez-Guillén

Ailen Aleman

Carmen Gonzalez Sotelo

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