Olga Martin-Belloso
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Explore the profile of Olga Martin-Belloso including associated specialties, affiliations and a list of published articles.
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104
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889
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Recent Articles
1.
Narciso J, Soliva-Fortuny R, Salvia-Trujillo L, Martin-Belloso O
ACS Food Sci Technol
. 2025 Jan;
5(1):29-35.
PMID: 39840403
Enzyme catalysis is important in food processing, such as in baking, dairy, and fiber processing and beverages. A recent advancement in catalysis is the development of Pickering emulsions as enzymatic...
2.
Narciso J, Gulzar S, Soliva-Fortuny R, Martin-Belloso O
Foods
. 2024 Jul;
13(14).
PMID: 39063264
Allergies towards gluten and legumes (such as, soybean, peanut, and faba bean) are a global issue and, occasionally, can be fatal. At the same time, an increasing number of households...
3.
Bravo-Nunez A, Salvia-Trujillo L, Halimi C, Martin-Belloso O, Reboul E
Food Chem
. 2024 Jun;
455:139820.
PMID: 38917656
The emulsification potential of plant-based emulsifiers, that is, pea (PPI) and lentil (LPI) proteins (4%), corn arabinoxylans (CAX, 1%), and legume protein-arabinoxylan mixtures (4% proteins + 0.15 or 0.9% CAX),...
4.
Ramezani M, Martin-Belloso O, Salvia-Trujillo L
Food Chem
. 2024 Jun;
456:139978.
PMID: 38870810
This study explored how co-oleogelator type, concentration, and water addition affect lipid digestion and β-carotene (βC) bioaccessibility in corn oil oleogels. Oleogels containing 0.1% βC, 20% glyceryl stearate (GS), with...
5.
Martinez-Beamonte R, Barranquero C, Gascon S, Marino J, Arnal C, Estopanan G, et al.
J Physiol Biochem
. 2024 May;
80(3):671-683.
PMID: 38787512
Methods: Two isocaloric Western purified diets containing 20% fat, either as S-VO or as dairy butter, were used to feed 28 males and 16 females of two-month-old Apoe-deficient mice for...
6.
Gulzar S, Martin-Belloso O, Soliva-Fortuny R
Foods
. 2024 Feb;
13(3).
PMID: 38338512
The fava bean protein isolate (FBPI) holds promise as a sustainable plant-based protein ingredient. However, native FBPIs exhibit limited functionality, including unsuitable emulsifying activities and a low solubility at a...
7.
Ramezani M, Salvia-Trujillo L, Martin-Belloso O
Food Funct
. 2023 Dec;
15(2):663-675.
PMID: 38108083
The influence of co-oleogelators like lecithin or hydrogenated lecithin together with the addition of dispersed water droplets to modulate the microstructure and thus the physical properties of glyceryl stearate (GS)-corn...
8.
Teixe-Roig J, Oms-Oliu G, Artiga-Artigas M, Odriozola-Serrano I, Martin-Belloso O
Food Res Int
. 2023 Nov;
174(Pt 1):113595.
PMID: 37986458
The health benefits of curcumin have been demonstrated by several clinical studies, but its low bioavailability compromises its functionality. In this regard, emulsions have proven to be effective encapsulation systems...
9.
Manthei A, Lopez-Gamez G, Martin-Belloso O, Elez-Martinez P, Soliva-Fortuny R
Foods
. 2023 Oct;
12(20).
PMID: 37893613
The preparation and processing of fruits and vegetables produce high amounts of underutilized fractions, such as pomace and peel, which present a risk to the environment but constitute a valuable...
10.
Molet-Rodriguez A, Ramezani M, Salvia-Trujillo L, Martin-Belloso O
Food Res Int
. 2023 Oct;
173(Pt 2):113455.
PMID: 37803781
Water-in-oil-in-water (W/O/W) emulsions offer the potential to deliver hydrophilic bioactive compounds into foods, yet their application remains limited due to their instability. Thus, the impact of lipid phase composition and...