Natalia Estévez Telle-rekin lankidetzan egindako argitalpenak (13)

2017

  1. Functional Foods

    Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry (Elsevier Inc.), pp. 165-200

  2. Influence of pH on viscoelastic properties of heat-induced gels obtained with a β-Lactoglobulin fraction isolated from bovine milk whey hydrolysates

    Food Chemistry, Vol. 219, pp. 169-178

2010

  1. Design of a procedure for obtaining a protein concentrate prepared from tuna cooking water

    6th International Conference on Simulation and Modelling in the Food and Bio-Industry 2010, FOODSIM 2010

  2. Determination of the IC50 of bioactive peptides from delactosed whey by mathematical modeling

    6th International Conference on Simulation and Modelling in the Food and Bio-Industry 2010, FOODSIM 2010