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Chemistry

D-Index
73
Citations
15311
World Ranking
5115
National Ranking
144

Overview

Amparo López-Rubio is affiliated with the Spanish National Research Council in Spain, specializing in research at the intersection of Agricultural and Biological Sciences and Materials Science. Their work encompasses a diverse array of topics including Food Science, Biomaterials, Plant Science, Aquatic Science, and Nutrition and Dietetics.

The scientist's research focuses on several main topics within these fields:

  • Proteins in Food Systems
  • Seaweed-derived Bioactive Compounds
  • Polysaccharides and Plant Cell Walls
  • Nanocomposite Films for Food Packaging
  • Polysaccharides Composition and Applications
  • Advanced Cellulose Research Studies
  • Biodegradable Polymer Synthesis and Properties

Amparo López-Rubio has contributed to numerous publications, with papers appearing frequently in several key scientific journals. The prominent publication venues include:

  • Food Hydrocolloids (23 publications)
  • Carbohydrate Polymers (7 publications)
  • Algal Research (6 publications)
  • International Journal of Biological Macromolecules (6 publications)
  • Food Chemistry (4 publications)

Among their recent works are the following papers:

  • Phytochemical-loaded electrospun nanofibers as novel active edible films: Characterization and antibacterial efficiency in cheese slices, published in 2020 in Food Control
  • Overview of alginate extraction processes: Impact on alginate molecular structure and techno-functional properties, published in 2023 in Trends in Food Science & Technology
  • Antifungal edible coatings containing Argentinian propolis extract and their application in raspberries, published in 2020 in Food Hydrocolloids
  • Valorization of Marine Waste: Use of Industrial By-Products and Beach Wrack Towards the Production of High Added-Value Products, published in 2021 in Frontiers in Marine Science
  • Biodegradable active food packaging structures based on hybrid cross-linked electrospun polyvinyl alcohol fibers containing essential oils and their application in the preservation of chicken breast fillets, published in 2020 in Food Packaging and Shelf Life

Collaborations are frequent in their work, with a number of co-authors appearing repeatedly across publications. Notable frequent co-authors include:

  • María José Fabra (49 joint publications)
  • Antonio Martínez-Abad (43 joint publications)
  • Marta Martínez-Sanz (38 joint publications)
  • Daniel Alexander Méndez (12 joint publications)
  • Laura G. Gómez-Mascaraque (12 joint publications)

Best Publications

  • A novel approach for calculating starch crystallinity and its correlation with double helix content: a combined XRD and NMR study

    Amparo Lopez-Rubio;Bernadine M. Flanagan;Elliot P. Gilbert;Michael J. Gidley

  • Bioactive packaging: turning foods into healthier foods through biomaterials

    Amparo Lopez-Rubio;Rafael Gavara;Jose M. Lagaron

  • Overview of active polymer-based packaging technologies for food applications

    Amparo López-Rubio;Eva Almenar;Pilar Hernandez-Muñoz;Jose M. Lagarón

  • Encapsulation of folic acid in food hydrocolloids through nanospray drying and electrospraying for nutraceutical applications.

    Rocío Pérez-Masiá;Rubén López-Nicolás;Maria Jesús Periago;Gaspar Ros

  • Whey protein capsules obtained through electrospraying for the encapsulation of bioactives

    Amparo López-Rubio;Jose M. Lagaron

  • Electrospinning as a useful technique for the encapsulation of living bifidobacteria in food hydrocolloids

    Amparo López-Rubio;Ester Sanchez;Sabina Wilkanowicz;Yolanda Sanz

  • Molecular Rearrangement Of Starch During In Vitro Digestion: Toward A Better Understanding Of Enzyme Resistant Starch Formation In Processed Starches

    Amparo Lopez-Rubio;Bernadine M. Flanagan;Ashok K. Shrestha;Michael J. Gidley

  • Effects of processing high amylose maize starches under controlled conditions on structural organisation and amylase digestibility

    Aung K Htoon;Ashok K Shrestha;Ashok K Shrestha;Bernadine M Flanagan;Amparo Lopez-Rubio

  • Encapsulation of living bifidobacteria in ultrathin PVOH electrospun fibers.

    Amparo López-Rubio;Ester Sanchez;Yolanda Sanz;Jose M Lagaron

  • Optimization of the nanofabrication by acid hydrolysis of bacterial cellulose nanowhiskers

    Marta Martínez-Sanz;Amparo Lopez-Rubio;Jose M. Lagaron

  • Natural micro and nanobiocomposites with enhanced barrier properties and novel functionalities for food biopackaging applications

    Maria D. Sanchez-Garcia;Amparo Lopez-Rubio;Jose M. Lagaron

  • Antiviral and antioxidant properties of active alginate edible films containing phenolic extracts

    María José Fabra;Irene Falcó;Walter Randazzo;Gloria Sánchez

  • Electrosprayed gelatin submicroparticles as edible carriers for the encapsulation of polyphenols of interest in functional foods

    Laura G. Gómez-Mascaraque;José María Lagarón;Amparo López-Rubio

  • Use of the electrohydrodynamic process to develop active/bioactive bilayer films for food packaging applications

    María José Fabra;Amparo López-Rubio;Jose M. Lagaron

  • Improving the barrier properties of thermoplastic corn starch-based films containing bacterial cellulose nanowhiskers by means of PHA electrospun coatings of interest in food packaging

    María José Fabra;Amparo López-Rubio;Jesús Ambrosio-Martín;Jose M. Lagaron

  • Electrospun curcumin-loaded protein nanofiber mats as active/bioactive coatings for food packaging applications

    Ali Alehosseini;Laura G. Gómez-Mascaraque;Marta Martínez-Sanz;Amparo López-Rubio

  • High barrier polyhydroxyalcanoate food packaging film by means of nanostructured electrospun interlayers of zein

    María José Fabra;Amparo Lopez-Rubio;Jose M. Lagaron

  • Structure–function relationships in A and B granules from wheat starches of similar amylose content

    Hayfa Salman;Jaroslav Blazek;Amparo Lopez-Rubio;Elliot P. Gilbert

  • Improved antioxidant capacity of quercetin and ferulic acid during in-vitro digestion through encapsulation within food-grade electrospun fibers

    Marysol Aceituno-Medina;Sandra Mendoza;Beatriz A. Rodríguez;José María Lagaron

  • Phytochemical-loaded electrospun nanofibers as novel active edible films: Characterization and antibacterial efficiency in cheese slices

    Gülden Göksen;Gülden Göksen;Maria José Fabra;H. Ibrahim Ekiz;Amparo López-Rubio

  • Optimization of the dispersion of unmodified bacterial cellulose nanowhiskers into polylactide via melt compounding to significantly enhance barrier and mechanical properties.

    Marta Martínez-Sanz;Amparo Lopez-Rubio;Jose M. Lagaron

Frequent Co-Authors

Jose M. Lagaron
Jose M. Lagaron Spanish National Research Council
María José Fabra
María José Fabra Spanish National Research Council
Rafael Gavara
Rafael Gavara Spanish National Research Council
Elliot P. Gilbert
Elliot P. Gilbert Australian Nuclear Science and Technology Organisation
Michael J. Gidley
Michael J. Gidley University of Queensland
Rosa Aznar
Rosa Aznar University of Valencia
Pilar Hernández-Muñoz
Pilar Hernández-Muñoz Spanish National Research Council
Giuliana Gorrasi
Giuliana Gorrasi University of Salerno
Yolanda Sanz
Yolanda Sanz Spanish National Research Council
Moncef Nasri
Moncef Nasri University of Sfax

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