Study of the formation, modulation, and characterization of the microstructure of foods and packaging systems, such as emulsions, foams, hydrogels, aerogels, and colloidal suspensions. This research aims to understand how interactions between proteins, polysaccharides, and other biopolymers influence the chemical, physical, rheological, stability, and functional properties of food systems. Emphasis is placed on evaluating how extraction, modification, mixing, and aggregation processes of biopolymers determine their properties and performance. 

Development of encapsulation systems based on biopolymers for the protection, delivery, and controlled release of bioactive compounds. This research line investigates nano- and microstructures capable of enhancing the stability, bioavailability, and functionality of ingredients with nutritional and technological benefits, based on in situ and in vitro release kinetics studies. 

Exploration of agro-industrial residues and byproducts for the production of biopolymers, nanomaterials, and functional ingredients. This research line includes applications in active packaging, biodegradable films, and the development of new sustainable materials for food systems, as well as separation and purification processes.