Publicacións (242) Publicacións nas que participase algún/ha investigador/a

2024

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

    Journal of Food Engineering, Vol. 370

  2. 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

  3. Ising Paradigm in Isobaric Ensembles

    Entropy, Vol. 26, Núm. 6

  4. Ising model for the freezing transition

    Physical Review E, Vol. 109, Núm. 1

  5. The temperature of maximum density for aqueous solutions

    Journal of Chemical Physics

  6. 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

  7. The variation of the temperature of maximum density of non-polar solutes in water: insights from the pressure change in a constant volume solution process

    Molecular Physics

  8. Viscoelastic Properties of Biscuit Doughs with Different Lipidic Profiles Fortified with a Casein Hydrolysate

    Macromol, Vol. 4, Núm. 2, pp. 437-447

2023

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

    Journal of Molecular Liquids, Vol. 377

  2. Effect of Vacuum Packaging on the Biochemical, Viscoelastic, and Sensory Properties of a Spanish Cheese during Chilled Storage

    Foods, Vol. 12, Núm. 7

  3. Effect of diphenylalanine on model phospholipid membrane organization

    Journal of Molecular Liquids, Vol. 384

  4. Large amplitude oscillatory shear stress (LAOStress) analysis for an acid-curd Spanish cheese: Afuega'l Pitu atroncau blancu and roxu (PDO)

    Food Hydrocolloids, Vol. 142

  5. Liquid-Liquid Criticality in TIP4P/2005 and Three-State Models of Water

    Journal of Physical Chemistry B, Vol. 127, Núm. 17, pp. 3902-3910

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

    Journal of Food Engineering, Vol. 351

  7. The temperature of maximum density of diluted aqueous solutions of non-polar solutes: A molecular simulation study using TIP4P/2005 water and LJ point solutes

    Journal of Molecular Liquids, Vol. 381

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

  2. Influence of Casein Hydrolysates and Yeast on the Rheological Properties of Wheat Dough

    Gels, Vol. 8, Núm. 11

  3. 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

  4. Simulation and theoretical analysis of the origin of the temperature of maximum density of water

    Fluid Phase Equilibria, Vol. 560

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

    Journal of Functional Foods, Vol. 93