Author profile: Trujillo-Cayado, Luis Alfonso
Institutional data
| Name | Trujillo-Cayado, Luis Alfonso |
| Department | Ingeniería Química |
| Knowledge area | Ingeniería Química |
| Professional category | Profesor Titular de Universidad |
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Statistics
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No. publications
34
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No. visits
4926
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No. downloads
3983
| Publications |
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Article
 Characterization of emulgels formulated with phycocyanin and diutan gum as a novel approach for biocompatible delivery systems
(Elsevier, 2024)
Phycocyanin (PC), a protein derived from algae, is non-toxic and biocompatible. Due to its environmental and sustainable ... |
Article
Characterization of emulgels formulated with phycocyanin and diutan gum as a novel approach for biocompatible delivery systems
(Elsevier, 2024)
Phycocyanin (PC), a protein derived from algae, is non-toxic and biocompatible. Due to its environmental and sustainable ... |
Article
Influence of the use of 3D printing technology for teaching chemistry in STEM disciplines
(Wiley, 2024)
Teachers can create engaging learning environments in engineering courses through pedagogical innovation using Information ... |
Article
Cricket Protein as an Innovative Emulsifier for Avocado Oil. Formulation and Characterization of Sustainable Emulsions
(MDPI, 2024)
The use of cricket protein in emulsions is in line with the growing interest in sustainable food sources, as crickets ... |
PhD Thesis
 Formulación y procesado de emulgeles de aceite de aguacate estabilizados con extracto de algas
(2024)
El objetivo principal de la tesis ha sido el desarrollo y la caracterización de emulsiones y emulgeles de grado alimentario ... |
Article
Formulation and Characterization of Sustainable Algal-Derived Nanoemulgels. A Green Approach to Minimize the Dependency on Synthetic Surfactants
(MDPI, 2024)
Phycocyanin (PC), a natural protein that is very interesting from the medical point of view due to its potent antioxidant ... |
Article
Cricket Protein as an Innovative Emulsifier for Avocado Oil: Formulation and Characterization of Sustainable Emulsions
(MDPI, 2024)
The use of cricket protein in emulsions is in line with the growing interest in sustainable food sources, as crickets ... |
Article
Development of Avocado and Lemon Oil Emulgels Based on Natural Products: Phycocyanin and Pectin
(MDPI, 2023)
Phycocyanin (PC), a natural product obtained from algae, is attracting attention due to its health benefits, such as its ... |
Article
 Microfluidization and characterization of phycocyanin-based emulsions stabilised using a fumed silica
(Elsevier, 2023)
Phycocyanin (PC), a protein pigment obtained from algae, is attracting attention due to the search for new plant-based ... |
Article
Gamification in Engineering Education: The Use of Classcraft Platform to Improve Motivation and Academic Performance
(MDPI, 2022)
Pedagogical innovation involving information and communications technology (ICT) may offer teachers the opportunity to ... |
Article
Influence of Type and Concentration of Biopolymer on β-Carotene Encapsulation Efficiency in Nanoemulsions Based on Linseed Oil
(MDPI, 2022)
Many lipophilic active substances, such as β-carotene, are sensitive to chemical oxidation. A strategy to protect these ... |
PhD Thesis
Aprovechamiento y revalorización de un residuo proteico del maíz como estabilizante de productos alimentarios
(2022)
El objetivo principal de esta tesis fue el desarrollo y la caracterización de emulsiones de grado alimentario usando como ... |
Article
Relation between Droplet Size Distributions and Physical Stability for Zein Microfluidized Emulsions
(MDPI, 2022)
Zein, a subproduct of the food industry and a protein, possesses limited applications due to its high hydrophobic character. ... |
Article
Impact of microfluidization on the emulsifying properties of zein-based emulsions: Influence of diutan gum concentration
(Multidisciplinary Digital Publishing Institute (MDPI), 2021)
Microfluidization is a preparation method that can be used to obtain emulsions with sub-micron droplet sizes. The first ... |
Article
Assessment of fennel oil microfluidized nanoemulsions stabilization by advanced performance xanthan gum
(Multidisciplinary Digital Publishing Institute (MDPI), 2021)
In this work, nanoemulsion-based delivery system was developed by encapsulation of fennel essential oil. A response surface ... |
Article
Processing and formulation optimization of mandarin essential oil-loaded emulsions developed by microfluidization
(Multidisciplinary Digital Publishing Institute (MDPI), 2020)
Emulsions can be used as delivery systems for bioactive ingredients for their incorporation in food products. Essential ... |
Article
Production of more sustainable emulsions formulated with eco-friendly materials
(Elsevier, 2020)
Sustainable development involves the search for new products with a low environmental impact. Hence, the aim of this work ... |
Article
Flow, dynamic viscoelastic and creep properties of a biological polymer produced by Sphingomonas sp. as affected by concentration
(Elsevier, 2019)
In this work, the influence of the concentration on the flow behaviour, dynamic viscoelastic and creep properties of diutan ... |
Article
Influence of the Homogenization Pressure on the Rheology of Biopolymer-Stabilized Emulsions Formulated with Thyme Oil
(Molecular Diversity Preservation International, 2019)
Different continuous phases formulated with ecofriendly ingredients such as AMIDET®N, an ecological surfactant, as well ... |
Article
Variables de procesado en homogeneizador de alta presión, Microfluidizer®, que influyen en la distribución de tamaños de gota y estabilidad física de emulsiones aceite esencial de tomillo/agua
(Asociación de Químicos e Ingenieros del Instituto Químico de Sarriá, 2019)
The aim of this work consisted of investigating the influence of the pressure applied with high pressure homogenizer with ... |
Article
Tackling slip effects in the nonlinear flow properties of gellan fluid gels
(Wiley, 2019)
Gellan gum is a biopolymer widely used in the food, pharmaceutical, chemical, and agrochemical fields. Its ability to form ... |
Article
Gellan gum fluid gels: influence of the nature and concentration of gel-promoting ions on rheological properties
(Springer, 2018)
Low-acyl gellan gum fluid gels were obtained using two different gel-promoting cations under the same processing conditions, ... |
Presentation
Methodology for development of ecological emulsions formulated with green solvents or essential oils
(3ciencias. Editorial Área de Innovación y Desarrollo,S.L., 2018)
Las emulsiones ecológicas se formulan y preparan idealmente siguiendo los principios del desarrollo sostenible o la química ... |
Article
Rheology, microstructural characterization and physical stability of W/α-PINENE/W emulsions formulated with copolymers
(Elsevier, 2018)
In this work the microstructure and the physical stability of emulsions containing α-pinene and gellan gum were studied ... |
Presentation
Estudio de la estabilidad física, propiedades reológicas y microestructura de sistemas Aerosil 200/agua. Influencia de un tensioactivo no iónico
(3ciencias. Editorial Área de Innovación y Desarrollo,S.L., 2018)
Se han estudiado las propiedades reológicas, la estabilidad física y la microestructura de suspensiones de una sílice ... |
Article
Influence of primary homogenization step on microfluidized emulsions formulated with thyme oil and Appyclean 6548
(Elsevier, 2018)
This contribution deals with the development of emulsions formulated using thyme essential oil and a new biomass-derived ... |
Article
Influencia del tensoactivo en la formación y estabilidad física de emulsiones ecológicas concentradas
(Asociación de Químicos e Ingenieros del Instituto Químico de Sarriá, 2018)
El objetivo de esta investigación fue comparar tres tensoactivos ecológicos derivados del aceite de coco para la preparación ... |
Article
Producción de emulsiones submicrónicas formuladas con dos biodisolventes y tres tensioactivos ecológicos diferentes
(Instituto Químico de Sarriá: Asociación de Químicos e Ingenieros, 2017)
The target of this investigation was to compare the yield of three different eco-friendly surfactants derived from cocoa ... |
PhD Thesis
Tecnología de emulsiones verdes: caracterización reológica, microestructural y estabilidad física
(2016)
Esta tesis doctoral forma parte del proyecto de investigación “Caracterización Reológica y Estabilidad Física de Emulsiones ... |
Article
Uso de una aplicación móvil para aumentar la motivación del alumnado en formulación y nomenclatura química
(Instituto Químico de Sarriá: Asociación de Químicos e Ingenieros, 2016)
Learning of chemical formulation and nomenclature for university students is becoming less and less stimulating for ... |
Presentation
Reología aplicada y tecnología de coloides. Aplicaciones en ingeniería de productos
(Área de Innovación y Desarrollo, 2016)
La estrategia actual de investigación del grupo de Reología Aplicada y Tecnología de Coloides de la Universidad de Sevilla ... |
Article
Rheological properties and physical stability of ecological emulsions stabilized by a surfactant derived from cocoa oil and high pressure homogenization
(CSIC, 2015)
The goal of this work was to investigate the influence of the emulsification method on the rheological properties, droplet ... |
Article
Diseño de una intervención docente para la enseñanza-aprendizaje de operaciones básicas de ingeniería química mediante el uso de la simulación por ordenador
(Instituto Químico de Sarriá: Asociación de Químicos e Ingenieros, 2015)
En este artículo se estudia el impacto del uso de la simulación por ordenador en combinación con prácticas reales en la ... |
Article
Caracterización reológica de una suspoemulsión comercial para uso agroquímico
(Asociación de Químicos e Ingenieros del Instituto Químico de Sarriá, 2013)
Se estudian las propiedades reológicas de una suspoemulsión comercial para uso agroquímico. Se comparan los resultados ... |