Laura Gómez-Mascaraque
Research Officer – Food MicrostructureResearch Interests
Food microstructure. Characterization of nano and microstructured food matrices and ingredients by microscopy, spectroscopy and scattering techniques.
Microencapsulation of bioactive food ingredients (e.g. polyphenols, carotenoids, probiotics…) to protect them during food processing, storage and/ or consumption.
Polysaccharides (e.g. alginate, carrageenan, starch, chitosan, agarose, etc.) and the relationshipbetween their molecular structure and their physico-chemical and functional properties.
Hydrogels and microhydrogels: production, characterization of their microstructure and physic-chemical properties.
Electrohydrodynamic processing techniques (i.e. electrospraying and electrospinning) for the production of edible biopolymeric nano- and/or microstructures (microcapsules, nanofibre matts).
Education
Ph.D. (Food Science), Universitat Politecnica de Valencia, Spain. 2017
M.A.Sc. (Polymer Science), Menendez Pelayo International University, Spain. 2012
B.Eng. (Chemical Engineering), University Complutense Madrid, Spain. 2009
Career
2018–Present: Research Officer, Food Chemistry and Technology Department, Teagasc
2017–2018: Post-Doctoral Researcher, Food Chemistry and Technology Department, Teagasc
2014–2017: Pre-Doctoral Researcher, Institute of Agrochemistry and Food Technology of the Spanish National Research Council (Spain)
2012–2013: Researcher in polymer science, Institute of Polymer Science and Technology of the Spanish National Research Council (Spain)
Gómez-Mascaraque, L. G., Martínez-Sanz, M., Hogan, S. A., López-Rubio, A., & Brodkorb, A. (2019). Nano- and microstructural evolution of alginate beads in simulated gastrointestinal fluids. Impact of M/G ratio, molecular weight and pH. Carbohydrate Polymers, 223, 115121. https://doi.org/10.1016/j.carbpol.2019.115121
Martínez-Sanz, M., Gómez-Mascaraque, L. G., Ballester, A. R., Martínez-Abad, A., Brodkorb, A., & López-Rubio, A. (2019). Production of unpurified agar-based extracts from red seaweed Gelidium sesquipedale by means of simplified extraction protocols. Algal Research, 38, 101420. https://doi.org/10.1016/j.algal.2019.101420
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
Gómez-Mascaraque, L. G., Kilcawley, K., Hennessy, D., Tobin, J. T., O'Callaghan, T. F. (2020). Raman spectroscopy: A rapid method to assess the effects of pasture feeding on the nutritional quality of butter. Journal of Dairy Science, 103(10), 8721-8731.
Benito-González, I., Martínez-Sanz, M., López-Rubio, A., Gómez-Mascaraque, L. G. (2020). Confocal Raman imaging as a useful tool to understand the internal microstructure of multicomponent aerogels. Journal of Raman Spectroscopy.
Gomez-Mascaraque, L. G., Martinez-Sanz, M., Hogan, S. A., Lopez-Rubio, A., Brodkorb, A. (2019). Nano- and microstructural evolution of alginate beads in simulated gastrointestinal fluids. Impact of M/G ratio, molecular weight and pH. Carbohydrate Polymers, 223, 115121.
Gomez-Mascaraque, L. G., Llavata-Cabrero, B., Martinez-Sanz, M., Fabra, M. J., Lopez-Rubio, A. (2018). Self-assembled gelatin-ι-carrageenan encapsulation structures for intestinal-targeted release applications. Journal of Colloid and Interface Science, 517, 113-123.
Gomez-Mascaraque, L. G, Perez-Masia, R., Gonzalez-Barrio, R., Periago, M. J, Lopez-Rubio, A. (2017). Potential of microencapsulation through emulsion-electrospraying to improve the bioaccesibility of β-carotene. Food hydrocolloids, 73, 1-12.
Gomez-Mascaraque, L. G, Hernandez-Rojas, M., Tarancon, P., Tenon, M., Feuillere, N., Velez Ruiz, J. F., Fiszman, S., Lopez-Rubio, A. (2017). Impact of microencapsulation within electrosprayed proteins on the formulation of green tea extractenriched biscuits. LWT – Food Science and Technology, 81, 77-86.
Gomez-Mascaraque, L. G, Miralles, B., Recio, I., Lopez-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.