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Laura Gómez-Mascaraque

Research Officer – Food Microstructure

Research Interests

  • Food microstructure
  • Microstructured functional ingredients
  • Microencapsulation of food ingredients
  • Food biopolymers
  • Hydrogels
  • Emulsions
  • Electrohydrodynamic processing techniques
  • Microscopy
  • Spectroscopy

Education

Ph.D. (Food Science, Technology and Management), Universitat Politècnica de València, Spain. 2017

M.A.Sc. (Polymer Science), Menendez Pelayo International University, Spain. 2012

B.Eng. (Chemical Engineering), University Complutense Madrid, Spain. 2009

Gómez-Mascaraque, L. G., Tordera, F., Fabra, M. J., Martínez-Sanz, M., & Lopez-Rubio, A. (2018). Coaxial electrospraying of biopolymers as a strategy to improve protection of bioactive food ingredients. Innovative Food Science & Emerging Technologies, In Press (Available online 27 March 2018). https://doi.org/10.1016/j.ifset.2018.03.023  

Gómez-Mascaraque, L. G., Llavata-Cabrero, B., Martínez-Sanz, M., Fabra, M. J., & López-Rubio, A. (2018). Self-assembled gelatin-ι-carrageenan encapsulation structures for intestinal-targeted release applications. Journal of colloid and interface science, 517, 113-123. https://doi.org/10.1016/j.jcis.2018.01.101 

Martínez-Sanz, M., Fabra, M. J., Gómez-Mascaraque, L. G., & López-Rubio, A. (2018). Structural effects of microalgae additives on the starch gelatinisation process. Food Hydrocolloids, 77, 257-269. https://doi.org/10.1016/j.foodhyd.2017.10.002  

Gómez-Mascaraque, L. G., Fabra, M. J., Castro-Mayorga, J. L., Sánchez, G., Martínez-Sanz, M., & López-Rubio, A. (2018). Nanostructuring Biopolymers for Improved Food Quality and Safety. In  Biopolymers for Food Design (pp. 33-64). Academic Press (Elsevier). ISBN: 978-0-12-811449-0.  

Gómez-Mascaraque, L. G., Dhital, S., Lopez-Rubio, A., & Gidley, M. J. (2017). Dietary polyphenols bind to potato cells and cellular components. Journal of Functional Foods, 37, 283-292. https://doi.org/10.1016/j.jff.2017.07.062  

Gómez-Mascaraque, L. G., Perez-Masiá, R., González-Barrio, R., Periago, M. J., & López-Rubio, A. (2017). Potential of microencapsulation through emulsion-electrospraying to improve the bioaccesibility of β-carotene. Food Hydrocolloids, 73, 1-12. https://doi.org/10.1016/j.foodhyd.2017.06.019  

Gómez-Mascaraque, L. G., Hernández-Rojas, M., Tarancón, P., Tenon, M., Feuillère, N., Ruiz, J. F. V., Fiszman, S., & López-Rubio, A. (2017). Impact of microencapsulation within electrosprayed proteins on the formulation of green tea extract-enriched biscuits. LWT-Food Science and Technology, 81, 77-86. https://doi.org/10.1016/j.lwt.2017.03.041  

Gómez-Mascaraque, L. G., Sipoli, C. C., de La Torre, L. G., & López-Rubio, A. (2017). Microencapsulation structures based on protein-coated liposomes obtained through electrospraying for the stabilization and improved bioaccessibility of curcumin. Food chemistry, 233, 343-350. https://doi.org/10.1016/j.foodchem.2017.04.133  

Gómez-Mascaraque, L. G., Sipoli, C. C., de La Torre, L. G., & López-Rubio, A. (2017). A step forward towards the design of a continuous process to produce hybrid liposome/protein microcapsules. Journal of Food Engineering, 214, 175-181. https://doi.org/10.1016/j.jfoodeng.2017.07.003  

Costamagna, M. S., Gómez-Mascaraque, L. G., Zampini, I. C., Alberto, M. R., Pérez, J., López-Rubio, A., & Isla, M. I. (2017). Microencapsulated chañar phenolics: A potential ingredient for functional foods development. Journal of Functional Foods, 37, 523-530. https://doi.org/10.1016/j.jff.2017.08.018  

Gómez-Mascaraque, L. G., Miralles, B., Recio, I., & López-Rubio, A. (2016). Microencapsulation of a whey protein hydrolysate within micro-hydrogels: Impact on gastrointestinal stability and potential for functional yoghurt development. Journal of Functional Foods, 26, 290-300. https://doi.org/10.1016/j.jff.2016.08.006