Journal
Ma, S., Acevedo-Fani, A., Ye, A., & Singh, H. (2024). Heat-induced interactions of hemp protein particles formed by microfluidisation with β-lactoglobulin.
LWT. 203
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.Read article at Massey Research Online:
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Qazi, HJ., Ye, A., Acevedo-Fani, A., & Singh, H. (2024). Delivery of encapsulated bioactive compounds within food matrices to the digestive tract: recent trends and future perspectives.
Critical Reviews in Food Science and Nutrition.
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.Read article at Massey Research Online:
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Song, X., Wang, X., Yang, M., Acevedo-Fani, A., Singh, H., & Ye, A. (2024). Dynamic In Vitro Gastric Digestion Behaviour of Commercial Infant Formulae Made with Cow, Goat and Sheep Milk.
Foods. 13(9)
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.Read article at Massey Research Online:
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Do, DT., Ye, A., Singh, H., & Acevedo-Fani, A. (2024). Protein bodies from hemp seeds: Isolation, microstructure and physicochemical characterisation.
Food Hydrocolloids. 149
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.Read article at Massey Research Online:
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Şen, A., Acevedo-Fani, A., Dave, A., Ye, A., Husny, J., & Singh, H. (2024). Plant oil bodies and their membrane components: new natural materials for food applications.
Critical Reviews in Food Science and Nutrition. 64(2), 256-279
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.Read Online:
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Qazi, HJ., Ye, A., Acevedo-Fani, A., & Singh, H. (2023). The impact of differently structured starch gels on the gastrointestinal fate of a curcumin-containing nanoemulsion.
Food and Function. 14(17), 7924-7937
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.Read Online:
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Wang, X., Roy, D., Acevedo-Fani, A., Ye, A., Pundir, S., & Singh, H. (2023). Challenges in simulating the biochemical environment of the infant stomach to assess the gastric digestion of infant formulae.
Current Opinion in Food Science. 50
[Journal article]Authored by: Acevedo Fani, A., Roy, D., Singh, H., Ye, A.Read Online:
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Qazi, HJ., Ye, A., Acevedo-Fani, A., & Singh, H. (2022). Impact of Recombined Milk Systems on Gastrointestinal Fate of Curcumin Nanoemulsion.
Frontiers in Nutrition. 9
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.Read article at Massey Research Online:
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Acevedo-Fani, A., & Singh, H. (2022). Food Structure and Nutrition Interface: New Perspectives in Designing Healthy and Sustainable Foods.
Journal of Agricultural and Food Chemistry. 70(17), 5291-5298
[Journal article]Authored by: Acevedo Fani, A., Singh, H.Read Online:
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Board, AJ., Crowther, JM., Acevedo-Fani, A., Meisrimler, CN., Jameson, GB., & Dobson, RCJ. (2022). How plants solubilise seed fats: revisiting oleosin structure and function to inform commercial applications.
Biophysical Reviews. 14(1), 257-266
[Journal article]Authored by: Acevedo Fani, A., Jameson, G.Read Online:
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Acevedo-Fani, A., & Singh, H. (2022). Biophysical insights into modulating lipid digestion in food emulsions.
Progress in Lipid Research. 85
[Journal article]Authored by: Acevedo Fani, A., Singh, H.Read article at Massey Research Online:
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Garcia, FL., Ma, S., Dave, A., & Acevedo‐fani, A. (2021). Structural and physicochemical characteristics of oil bodies from hemp seeds (Cannabis sativa L.).
Foods. 10(12)
[Journal article]Authored by: Acevedo Fani, A.Read article at Massey Research Online:
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Ong, SL., Blenkiron, C., Haines, S., Acevedo-Fani, A., Leite, JAS., Zempleni, J., . . . McCann, MJ. (2021). Ruminant milk-derived extracellular vesicles: A nutritional and therapeutic opportunity?.
Nutrients. 13(8)
[Journal article]Authored by: Acevedo Fani, A.Read article at Massey Research Online:
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Lu, LW., Silvestre, MP., Sequeira, IR., Plank, LD., Foster, M., Middleditch, N., . . . Poppitt, SD. (2021). A higher-protein nut-based snack product suppresses glycaemia and decreases glycaemic response to co-ingested carbohydrate in an overweight prediabetic Asian Chinese cohort: the Tū Ora postprandial RCT.
Journal of Nutritional Science. 10
[Journal article]Authored by: Acevedo Fani, A.Read article at Massey Research Online:
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Qazi, HJ., Ye, A., Acevedo-Fani, A., & Singh, H. (2021). In vitro digestion of curcumin-nanoemulsion-enriched dairy protein matrices: Impact of the type of gel structure on the bioaccessibility of curcumin.
Food Hydrocolloids. 117
[Journal article]Authored by: Acevedo Fani, A., Singh, H., Ye, A.Read Online:
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Wegrzyn, TF., Acevedo-Fani, A., Loveday, SM., & Singh, H. (2021). In vitro dynamic gastric digestion of soya protein/milk protein blended beverages: Influence of protein composition and co-processing.
Food and Function. 12(6), 2605-2616
[Journal article]Authored by: Acevedo Fani, A., Singh, H.Read Online:
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Acevedo-Fani, A., & Singh, H. (2021). Biopolymer interactions during gastric digestion: Implications for nutrient delivery.
Food Hydrocolloids. 116
[Journal article]Authored by: Acevedo Fani, A., Singh, H.Read Online:
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Acevedo-Fani, A., Ochoa-Grimaldo, A., Loveday, SM., & Singh, H. (2021). Digestive dynamics of yoghurt structure impacting the release and bioaccessibility of the flavonoid rutin.
Food Hydrocolloids. 111
[Journal article]Authored by: Acevedo Fani, A., Singh, H.Read Online:
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Acevedo-Fani, A., Dave, A., & Singh, H. (2020). Nature-Assembled Structures for Delivery of Bioactive Compounds and Their Potential in Functional Foods.
Frontiers in Chemistry. 8
[Journal article]Authored by: Acevedo Fani, A., Singh, H.Read article at Massey Research Online:
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Niu, Z., Acevedo-Fani, A., McDowell, A., Barnett, A., Loveday, SM., & Singh, H. (2020). Nanoemulsion structure and food matrix determine the gastrointestinal fate and in vivo bioavailability of coenzyme Q10.
Journal of Controlled Release. 327, 444-455
[Journal article]Authored by: Acevedo Fani, A., Singh, H.Read Online:
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Gasa-Falcon, A., Acevedo-Fani, A., Oms-Oliu, G., Odriozola-Serrano, I., & Martín-Belloso, O. (2020). Development, physical stability and bioaccessibility of β-carotene-enriched tertiary emulsions.
Journal of Functional Foods. 64
[Journal article]Authored by: Acevedo Fani, A.Read Online:
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Velderrain-Rodríguez, GR., Acevedo-Fani, A., González-Aguilar, GA., & Martín-Belloso, O. (2019). Encapsulation and stability of a phenolic-rich extract from mango peel within water-in-oil-in-water emulsions.
Journal of Functional Foods. 56, 65-73
[Journal article]Authored by: Acevedo Fani, A.Read Online:
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Acevedo-Fani, A., Soliva-Fortuny, R., & Martín-Belloso, O. (2018). Photo-protection and controlled release of folic acid using edible alginate/chitosan nanolaminates.
Journal of Food Engineering. 229, 72-82
[Journal article]Authored by: Acevedo Fani, A.Read Online:
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Acevedo-Fani, A., Soliva-Fortuny, R., & Martín-Belloso, O. (2017). Nanoemulsions as edible coatings.
Current Opinion in Food Science. 15, 43-49
[Journal article]Authored by: Acevedo Fani, A.Read Online:
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Acevedo-Fani, A., Salvia-Trujillo, L., Soliva-Fortuny, R., & Martín-Belloso, O. (2017). Layer-by-Layer Assembly of Food-Grade Alginate/Chitosan Nanolaminates: Formation and Physicochemical Characterization.
Food Biophysics. 12(3), 299-308
[Journal article]Authored by: Acevedo Fani, A.Read Online:
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Acevedo-Fani, A., Silva, HD., Soliva-Fortuny, R., Martín-Belloso, O., & Vicente, AA. (2017). Formation, stability and antioxidant activity of food-grade multilayer emulsions containing resveratrol.
Food Hydrocolloids. 71, 207-215
[Journal article]Authored by: Acevedo Fani, A.Read Online:
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Acevedo-Fani, A., Soliva-Fortuny, R., & Martín-Belloso, O. (2017). Nanostructured emulsions and nanolaminates for delivery of active ingredients: Improving food safety and functionality.
Trends in Food Science and Technology. 60, 12-22
[Journal article]Authored by: Acevedo Fani, A.Read Online:
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Artiga-Artigas, M., Acevedo-Fani, A., & Martín-Belloso, O. (2017). Improving the shelf life of low-fat cut cheese using nanoemulsion-based edible coatings containing oregano essential oil and mandarin fiber.
Food Control. 76, 1-12
[Journal article]Authored by: Acevedo Fani, A.Read Online:
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Artiga-Artigas, M., Acevedo-Fani, A., & Martín-Belloso, O. (2017). Effect of sodium alginate incorporation procedure on the physicochemical properties of nanoemulsions..
Food Hydrocolloids. 70, 191-200
[Journal article]Authored by: Acevedo Fani, A.Read Online:
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Acevedo-Fani, A., Salvia-Trujillo, L., Rojas-Graü, MA., & Martín-Belloso, O. (2015). Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties.
Food Hydrocolloids. 47, 168-177
[Journal article]Authored by: Acevedo Fani, A.Read article at Massey Research Online:
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Acevedo-Fani, A., Salvia-Trujillo, L., Soliva-Fortuny, R., & Martín-Belloso, O. (2015). Modulating biopolymer electrical charge to optimize the assembly of edible multilayer nanofilms by the layer-by-layer technique.
Biomacromolecules. 16(9), 2895-2903
[Journal article]Authored by: Acevedo Fani, A.Read Online:
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Acevedo, A., Smith, J., & Ramos-Villarroel, AY. (2011). Incidence of moulds and presence of aflatoxin on toasted cashew nuts (Anacardium occidentale L) in Venezuela.
Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 35(2), 9-15
[Journal article]Authored by: Acevedo Fani, A.Read Abstract:
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Conference
Singh, H., & Acevedo-Fani, A. (2022). New Perspectives on the Delivery of Nutrients and Bioactive Compounds through Gastric Restructuring of Foods.
Journal of Nutritional Science and Vitaminology. Vol. 68 (pp. S149 - S151).
[Conference Paper in Published Proceedings]Authored by: Acevedo Fani, A., Singh, H.Read Online:
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Acevedo Fani, A., Pinheiro, AC., Silva, HD., Vilas Boas, D., Soliva-Fortuny, R., Vicente, AA., . . . Martin-Belloso, O. (2017).
Influence of interfacial biopolymer coatings on the gastrointestinal fate of resveratrol-loaded multilayer emulsions. Poster session presented at the meeting of 7th International Symposium on Delivery of Functionality in Complex Food Systems. Auckland, New Zealand
[Conference Poster]Authored by: Acevedo Fani, A.Read Abstract:
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Acevedo Fani, A., Molet Rodriguez, A., Silva, HD., Soliva Fortuny, R., Vicente, AA., & Martín Belloso, O. (2017).
Multilayer emulsions for resveratrol delivery: interfacial deposition of alginate and ε-poly-L-lysine on lactoferrin-coated droplets. Poster session presented at the meeting of 7th International Colloids Conference. Barcelona, Spain
[Conference Poster]Authored by: Acevedo Fani, A.
Acevedo Fani, A., & Niu, Z. (2017, September). Right time, right place: bioactive delivery systems. Presented at
Nutritional science fuelling innovation. High-Value Nutrition NZ Conference 2017. Auckland, New Zealand.
[Conference Oral Presentation]Authored by: Acevedo Fani, A.
Artiga-Artigas, M., Acevedo Fani, A., & Martín-Belloso, O. (2016).
Improving the shelf-life of low-fat cheese through edible coatings based on antimicrobial nanoemulsions enriched with mandarin fibre. Poster session presented at the meeting of 16th Food Colloids Conference. Wageningen, the Netherlands
[Conference Poster]Authored by: Acevedo Fani, A.
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Acevedo-Fani, A., Soliva-Fortuny, R., & Martín-Belloso, O. (2016, May). Food-grade nanostructures as carriers of active ingredients: A strategy to enhance food quality and functionality. Presented at
UdL research Meeting: UdL as an Engine for Innovation. Lleida, Spain.
[Conference Oral Presentation]Authored by: Acevedo Fani, A.
Acevedo-Fani, A., Soliva-Fortuny, R., & Martín-Belloso, O. (2016, November). Photoprotection and controlled release of folic acid using food-grade nanolaminate films. Presented at
30th EFFoST International Conference 2016. Vienna, Austria.
[Conference Oral Presentation]Authored by: Acevedo Fani, A.
Acevedo-Fani, A., Soliva-Fortuny, R., & Martín-Belloso, O. (2016, November). Development of food-grade nanostructures: a strategy to enhance the incorporation and functionality of active ingredients to foods. Presented at
30th EFFosT Conference 2016 - Targeted Technologies for Sustainable Food Systems. Vienna, Austria.
[Conference Oral Presentation]Authored by: Acevedo Fani, A.
Acevedo Fani, A., Salvia-Trujillo, L., Soliva-Fortuny, R., & Martín-Belloso, O. (2015).
Multilayer nanofilms made with natural polymers using the layer-by-layer assembly method: Influence of ionic strength. Poster session presented at the meeting of The 12th International Congress of Engineering and Food. Quebec city, Canada
[Conference Poster]Authored by: Acevedo Fani, A.
Martín-Belloso, O., Soliva-Fortuny, R., & Acevedo-Fani, A. (2015, October). Advances in application of edible coatings on fresh-cut fruits: emulsions and nanoemulsions. Presented at
INNOVA-CIBIA 2015: Challenges, Advances and Innovations in Food Processing. Montevideo, Uruguay.
[Conference Oral Presentation]Authored by: Acevedo Fani, A.
Martín-Belloso, O., Soliva-Fortuny, R., & Acevedo-Fani, A. (2015, November). Edible coatings for the development of sustainable foods with enhanced safety, quality and functionality. Presented at
29th EFFoST International Conference. Food Science Research and Innovation: Delivering sustainable solutions to the global economy and society. Athens, Greece.
[Conference Oral Presentation]Authored by: Acevedo Fani, A.
Acevedo-Fani, A., Salvia-Trujillo, L., & Martín-Belloso, O. (2014, May). Formation and characterization of biopolymer-based edible nanofilms by the layer-by-layer assembly technique. Presented at
3rd International ISEKI_Food Conference. Workshop “State of Research in the Field of Food Science and Technology: Presentation of PhD student research activities. Athens, Greece.
[Conference Oral Presentation]Authored by: Acevedo Fani, A.
Acevedo Fani, A. (2010, November). The role of non-caloric sweeteners on human nutrition. Presented at
II Congress of Nutrition, Dietetic and Food Technology. Merida, Venezuela.
[Conference Oral Presentation]Authored by: Acevedo Fani, A.