| 1 |
Influence of a shear post-treatment on rheological properties, microstructure and physical stability of emulgels formed by rosemary essential oil and a fumed silica
Santos J, Jimenez M, Calero N, Alfaro MC, Munoz J
Journal of Food Engineering, 241, 136, 2019 |
| 2 |
The Role of Processing Temperature in Flocculated Emulsions
Santos J, Calero N, Trujillo-Cayado A, Alfaro MC, Munoz J
Industrial & Engineering Chemistry Research, 57(3), 807, 2018 |
| 3 |
Influence of primary homogenization step on microfluidized emulsions formulated with thyme oil and Appyclean 6548
Trujillo-Cayado LA, Alfaro MC, Santos J, Calero N, Munoz J
Journal of Industrial and Engineering Chemistry, 66, 203, 2018 |
| 4 |
Methodology to estimate the yield stress applied to ultraconcentrated detergents as model systems
Calero N, Santos J, Munoz J
Chemical Engineering Science, 166, 115, 2017 |
| 5 |
Methodology to estimate the yield stress applied to ultraconcentrated detergents as model systems
Calero N, Santos J, Munoz J
Chemical Engineering Science, 166, 115, 2017 |
| 6 |
Development of eco-friendly emulsions produced by microfluidization technique
Santos J, Trujillo-Cayado LA, Calero N, Alfaro MC, Munoz J
Journal of Industrial and Engineering Chemistry, 36, 90, 2016 |
| 7 |
Influence of the concentration of a polyoxyethylene glycerol ester on the physical stability of submicron emulsions
Santos J, Calero N, Munoz J
Chemical Engineering Research & Design, 100, 261, 2015 |
| 8 |
Nonlinear and linear viscoelastic properties of a novel type of xanthan gum with industrial applications
Carmona JA, Lucas A, Ramirez P, Calero N, Munoz J
Rheologica Acta, 54(11-12), 993, 2015 |
| 9 |
Physical characterization of eco-friendly O/W emulsions developed through a strategy based on product engineering principles
Santos J, Trujillo-Cayado LA, Calero N, Munoz J
AIChE Journal, 60(7), 2644, 2014 |
| 10 |
Large amplitude oscillatory shear of xanthan gum solutions. Effect of sodium chloride (NaCl) concentration
Carmona JA, Ramirez P, Calero N, Munoz J
Journal of Food Engineering, 126, 165, 2014 |
