Publicacións en colaboración con investigadores/as de Universidad Complutense de Madrid (15)

2024

  1. Dressing a Nonpolarizable Force Field for OH- in TIP4P/2005 Aqueous Solutions with Corrected Hirshfeld Charges

    Journal of Physical Chemistry Letters, Vol. 15, Núm. 37, pp. 9411-9418

  2. The temperature of maximum in density of aqueous solutions of nitrate and ammonium salts: Testing the Madrid-2019 force field

    Journal of Chemical Physics, Vol. 161, Núm. 4

2023

  1. Building a Hofmeister-like series for the maximum in density temperature of aqueous electrolyte solutions

    Journal of Molecular Liquids, Vol. 377

2022

  1. Maximum in density of electrolyte solutions: Learning about ion-water interactions and testing the Madrid-2019 force field

    Journal of Chemical Physics, Vol. 156, Núm. 15

2020

  1. Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates

    Food Hydrocolloids, Vol. 107

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

    Food Hydrocolloids, Vol. 99

  3. Gelation of commercial pea protein isolate: Effect of microbitransglutaminase and thermal processing

    Food Science and Technology, Vol. 40, Núm. 4, pp. 800-809

2016

  1. A new intermolecular potential for simulations of methanol: The OPLS/2016 model

    Journal of Chemical Physics, Vol. 145, Núm. 3

2013

  1. Fluid-solid equilibrium of carbon dioxide as obtained from computer simulations of several popular potential models: The role of the quadrupole

    Journal of Chemical Physics, Vol. 138, Núm. 8

2012

  1. 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

  2. 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

  2. Solid - Solid and solid - Fluid equilibria of the most popular models of methanol obtained by computer simulation

    Journal of Physical Chemistry B, Vol. 115, Núm. 13, pp. 3522-3530

2010

  1. Melting point and phase diagram of methanol as obtained from computer simulations of the OPLS model

    Journal of Chemical Physics, Vol. 132, Núm. 9

2009

  1. Rheological study of giant squid surimi (Dosidicus gigas) made by two methods with different cryoprotectants added

    Journal of Food Engineering, Vol. 94, Núm. 1, pp. 26-33