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Food-Grade Oil-in-Water (O/W) Pickering Emulsions Stabilized by Agri-Food Byproduct ParticlesCésar Burgos‐Díaz, Mariela Bustamante, Manuel Chacón-Fuentes et al.|Colloids and Interfaces|2023Cited by 24
Enhancing the Retention and Oxidative Stability of Volatile Flavors: A Novel Approach Utilizing O/W Pickering Emulsions Based on Agri-Food Byproducts and Spray-DryingCésar Burgos‐Díaz, Mariela Bustamante, Yohanna Mosi-Roa et al.|Foods|2024Cited by 16
Berberine and Palmatine Distribution Across Plant Organs in Berberis darwinii: Basis for Selecting Superior-Producing AccessionsManuel Chacón-Fuentes, Fernando Westermeyer, César Burgos‐Díaz et al.|Molecules|2025Cited by 6
Enhancing the oxidative stability of flaxseed oil using food-grade O/W Pickering emulsions stabilized by antioxidant-rich cocoa byproduct particlesIván Chóez-Guaranda, César Burgos‐Díaz, Yohanna Mosi-Roa et al.|Applied Food Research|2025Cited by 5