Publicacións nas que colabora con Antonio Javier Borderías Juarez (20)

2022

  1. Effect of Different Technological Factors on the Gelation of a Low-Lectin Bean Protein Isolate

    Plant Foods for Human Nutrition, Vol. 77, Núm. 1, pp. 141-149

2020

  1. Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties

    Food Hydrocolloids, Vol. 99

2019

  1. Utilización de proteína de guisante en la elaboración de geles aptos para hacer sucedáneos musculares

    Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019

2017

  1. Effect of long-term frozen storage on the rheological properties of pressurized glucomannan gels

    Food Hydrocolloids, Vol. 67, pp. 224-228

  2. Structural and rheological properties of weakly deacetylated glucomannan gels after high-pressure treatment

    International Journal of Food Properties, Vol. 20, pp. 2034-2042

2016

  1. Effect of high pressure treatment on the structural, mechanical and rheological properties of glucomannan gels

    Food Hydrocolloids, Vol. 60, pp. 437-444

  2. P-TII.1_16 Comparación entre el efecto químico y mecánico en la estructura de gel de dispersiones acuosas de glucomanano

    Avances en materiales poliméricos: XIV Reunión del Grupo Especializado de Polímeros (GEP) de la RSEQ y RSEF

2015

  1. High pressure applied to frozen flying fish (Parexocoetus brachyterus) surimi: Effect on physicochemical and rheological properties of gels

    Food Hydrocolloids, Vol. 48, pp. 127-134

  2. Pasteurization and chilled storage of restructured fish muscle products based on glucomannan gelation

    Food Hydrocolloids, Vol. 43, pp. 418-426

2014

  1. Effect of High Pressure and/or Temperature over Gelation of Isolated Hake Myofibrils

    Food and Bioprocess Technology, Vol. 7, Núm. 11, pp. 3197-3207

  2. Effect of deacetylation on the glucomannan gelation process for making restructured seafood products

    Food Hydrocolloids, Vol. 35, pp. 59-68

  3. Effect of freezing and frozen storage on restructured FISH prototypes made withglucomannan and FISH mince

    Food Hydrocolloids, Vol. 41, pp. 233-240

2013

  1. Effect of high-pressure and/or microbial transglutaminase on physicochemical, rheological and microstructural properties of flying fish surimi

    Innovative Food Science and Emerging Technologies, Vol. 20, pp. 24-33

  2. Influence of alkali and temperature on glucomannan gels at high concentration

    LWT - Food Science and Technology, Vol. 51, Núm. 2, pp. 500-506

2012

  1. Effect of alkalis on konjac glucomannan gels for use as potential gelling agents in restructured seafood products

    Food Hydrocolloids, Vol. 27, Núm. 1, pp. 145-153

  2. Influence of measurement temperature on the rheological and microstructural properties of glucomannan gels with different thermal histories

    Food Research International, Vol. 48, Núm. 2, pp. 885-892

  3. Thermostability analyses of glucomannan gels. Concentration influence

    Food Hydrocolloids, Vol. 29, Núm. 1, pp. 85-92

2011

  1. Gelation process in two different squid (Dosidicus gigas) surimis throughout frozen storage as affected by several cryoprotectants: Thermal, mechanical and dynamic rheological properties

    Journal of Food Engineering, Vol. 107, Núm. 1, pp. 107-116

2010

  1. Effect of several cryoprotectants on the physicochemical and rheological properties of suwari gels from frozen squid surimi made by two methods

    Journal of Food Engineering, Vol. 97, Núm. 4, pp. 457-464

  2. Use of Konjac glucomannan as additive to reinforce the gels from low-quality squid surimi

    Journal of Food Engineering, Vol. 101, Núm. 3, pp. 281-288