Angela Nunez-Bravo
Valladolid, CL, Spain
Last Updated: 09/26/2026
Save publications for later
Sign Up
Not sure about your diagnosis?
Check Your Symptoms
Found 10 publications
Effect of Pea Protein and Arabinoxylans Mixtures as Emulsifiers on Vitamin E Absorption in Mice.
Journal: Molecular nutrition & food research
Published: January 23, 2026
Vitamin D3 Emulsions Stabilized With Pea Proteins and Arabinoxylans as a Fortification Strategy for Plant-Based Beverages.
Journal: Molecular nutrition & food research
Published: July 08, 2025
Substitution of polysorbates by plant-based emulsifiers: impact on vitamin D bioavailability and gut health in mice.
Journal: Communications biology
Published: February 03, 2025
Evaluating the roles of food matrix, lipid micronutrients and bioactives in controlling postprandial hypertriglyceridaemia and inflammation.
Journal: Nutrition research reviews
Published: November 07, 2024
Overweight Leads to an Increase in Vitamin E Absorption and Status in Mice.
Journal: Molecular nutrition & food research
Published: July 04, 2024
Improving the antinutritional profiles of common beans (Phaseolus vulgaris L.) moderately impacts carotenoid bioaccessibility but not mineral solubility.
Journal: Scientific reports
Published: December 21, 2023
Emulsification Properties of Garlic Aqueous Extract: Effect of Heat Treatment and pH Modification.
Journal: Foods (Basel, Switzerland)
Published: August 30, 2023
Combination of legume proteins and arabinoxylans are efficient emulsifiers to promote vitamin E bioaccessibility during digestion.
Journal: Food chemistry
Published: June 01, 2023
Understanding whole-wheat flour and its effect in breads: A review.
Journal: Comprehensive reviews in food science and food safety
Published: April 06, 2020
Evaluation of Starch⁻Protein Interactions as A Function of pH.
Journal: Foods (Basel, Switzerland)
Published: March 28, 2019
Showing 1-10 of 10
Last Updated: 09/26/2026