María Pilar Montero García-rekin lankidetzan egindako argitalpenak (5)

2024

  1. Characterisation of desolvation-produced high-molecular-weight gelatin fractions and their use for nanoparticles synthesis

    Journal of Food Engineering, Vol. 370

2023

  1. Structural, viscoelastic, and emulsifying properties of shrimp chitin nanowhisker dispersions as a function of acidic pHs

    Journal of Food Engineering, Vol. 351

2022

  1. The effect of chitosan nanoparticles on the rheo-viscoelastic properties and lipid digestibility of oil/vinegar mixtures (vinaigrettes)

    Journal of Functional Foods, Vol. 93

2021

  1. Yogurt fortification by the addition of microencapsulated stripped weakfish (Cynoscion guatucupa) protein hydrolysate

    Antioxidants, Vol. 10, Núm. 10

2020

  1. Effect of Chitosan Concentration on the Rheological Properties of Acetic and Lactic Acid Solutions

    Springer Proceedings in Materials (Springer Nature), pp. 20-24