| Influence of chitosan concentration on the stability, microstructure and rheological properties of O/W emulsions formulated with high-oleic sunflower oil and potato protein N Calero, J Muñoz, PW Cox, A Heuer, A Guerrero Food Hydrocolloids 30 (1), 152-162, 2013 | 138 | 2013 |
| Flow behaviour, linear viscoelasticity and surface properties of chitosan aqueous solutions N Calero, J Muñoz, P Ramírez, A Guerrero Food Hydrocolloids 24 (6-7), 659-666, 2010 | 89 | 2010 |
| Large amplitude oscillatory shear of xanthan gum solutions. Effect of sodium chloride (NaCl) concentration JA Carmona, P Ramírez, N Calero, J Muñoz Journal of Food Engineering 126, 165-172, 2014 | 76 | 2014 |
| Influence of gellan gum concentration on the dynamic viscoelasticity and transient flow of fluid gels MC García, MC Alfaro, N Calero, J Muñoz Biochemical engineering journal 55 (2), 73-81, 2011 | 75 | 2011 |
| Influence of polysaccharides on the rheology and stabilization of α-pinene emulsions MC García, MC Alfaro, N Calero, J Muñoz Carbohydrate polymers 105, 177-183, 2014 | 68 | 2014 |
| Relationship of rheological and microstructural properties with physical stability of potato protein-based emulsions stabilized by guar gum J Santos, N Calero, A Guerrero, J Muñoz Food hydrocolloids 44, 109-114, 2015 | 63 | 2015 |
| Rheological properties of Cedrela odorata gum exudate aqueous dispersions F Rincón, J Muñoz, GL De Pinto, MC Alfaro, N Calero Food Hydrocolloids 23 (3), 1031-1037, 2009 | 62 | 2009 |
| Injectable hydrogels based on pluronic/water systems filled with alginate microparticles for biomedical applications MT Cidade, DJ Ramos, J Santos, H Carrelo, N Calero, JP Borges Materials 12 (7), 1083, 2019 | 60 | 2019 |
| Assessing differences between Ostwald ripening and coalescence by rheology, laser diffraction and multiple light scattering J Santos, N Calero, LA Trujillo-Cayado, MC Garcia, J Muñoz Colloids and surfaces B: Biointerfaces 159, 405-411, 2017 | 60 | 2017 |
| Development of eco-friendly emulsions produced by microfluidization technique J Santos, LA Trujillo-Cayado, N Calero, MC Alfaro, J Muñoz Journal of Industrial and Engineering Chemistry 36, 90-95, 2016 | 50 | 2016 |
| Physical characterization of a commercial suspoemulsion as a reference for the development of suspoemulsions J Santos, LA Trujillo, N Calero, MC Alfaro, J Munoz Chemical Engineering & Technology 36 (11), 1883-1890, 2013 | 43 | 2013 |
| A further step in the development of oil-in-water emulsions formulated with a mixture of green solvents LA Trujillo-Cayado, J Santos, MC Alfaro, N Calero, J Munoz Industrial & Engineering Chemistry Research 55 (27), 7259-7266, 2016 | 40 | 2016 |
| Nonlinear and linear viscoelastic properties of a novel type of xanthan gum with industrial applications JA Carmona, A Lucas, P Ramírez, N Calero, J Muñoz Rheologica Acta 54, 993-1001, 2015 | 36 | 2015 |
| Optimization of a green emulsion stability by tuning homogenization rate J Santos, N Calero, J Muñoz RSC advances 6 (62), 57563-57568, 2016 | 33 | 2016 |
| Physical characterization of eco‐friendly O/W emulsions developed through a strategy based on product engineering principles J Santos, LA Trujillo‐Cayado, N Calero, J Muñoz AIChE Journal 60 (7), 2644-2653, 2014 | 33 | 2014 |
| Rheological behavior and structure of a commercial esterquat surfactant aqueous system N Calero, MC Alfaro, MA Lluch, M Berjano, J Munoz Chemical Engineering & Technology: Industrial Chemistry‐Plant Equipment …, 2010 | 32 | 2010 |
| Strategies for reducing Ostwald ripening phenomenon in nanoemulsions based on thyme essential oil LA Trujillo‐Cayado, J Santos, N Calero, MC Alfaro‐Rodríguez, J Muñoz Journal of the Science of Food and Agriculture 100 (4), 1671-1677, 2020 | 31 | 2020 |
| A comparison of microfluidization and sonication to obtain lemongrass submicron emulsions. Effect of diutan gum concentration as stabilizer J Santos, M Jiménez, N Calero, T Undabeytia, J Muñoz Lwt 114, 108424, 2019 | 24 | 2019 |
| Encapsulation of β-carotene in emulgels-based delivery systems formulated with sweet fennel oil J Santos, MC Alfaro, LA Trujillo-Cayado, N Calero, J Muñoz LWT 100, 189-195, 2019 | 22 | 2019 |
| Influence of a shear post-treatment on rheological properties, microstructure and physical stability of emulgels formed by rosemary essential oil and a fumed silica J Santos, M Jimenez, N Calero, MC Alfaro, J Muñoz Journal of food engineering 241, 136-148, 2019 | 21 | 2019 |
