![Foto de Juan Pablo](/img/nophoto.png)
Juan Pablo
Fuciños González
Publicacions en què col·labora amb Juan Pablo Fuciños González (61)
2023
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Adsorption properties and physical characterization of carrageenan/alginate macro and microspheres blended with flexible chain polymers
Food and Bioproducts Processing, Vol. 138, pp. 116-125
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Antiviral edible coatings and films: A strategy to ensure food safety
Trends in Food Science and Technology, Vol. 138, pp. 551-563
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Bioprinting as a fabrication method for cultivated meat
Cellular Agriculture: Technology, Society, Sustainability and Science (Elsevier), pp. 189-202
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Edible alginate-based films with anti-SARS-CoV-2 activity
Food Microbiology, Vol. 113
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Encapsulation of microalgae-based products for food and feed applications
Handbook of Food and Feed from Microalgae: Production, Application, Regulation, and Sustainability (Elsevier), pp. 371-393
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Food additive manufacturing with lipid-based inks: Evaluation of phytosterol-lecithin oleogels
Journal of Food Engineering, Vol. 341
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Food-grade bigels: Evaluation of hydrogel:oleogel ratio and gelator concentration on their physicochemical properties
Food Hydrocolloids, Vol. 143
2022
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Methodologies to Assess the Biodegradability of Bio-Based Polymers—Current Knowledge and Existing Gaps
Polymers, Vol. 14, Núm. 7
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Reactivity of a Recombinant Esterase from Thermus thermophilus HB27 in Aqueous and Organic Media
Microorganisms, Vol. 10, Núm. 5
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Recent Technological Advances in Phenolic Compounds Recovery and Applications: Source of Nutraceuticals for the Management of Diabetes
Applied Sciences (Switzerland), Vol. 12, Núm. 18
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Short pre-enrichment and modified matrix lysis. A comparative study towards same-day detection of Listeria monocytogenes
LWT, Vol. 154
2021
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A review on the role of food-derived bioactive molecules and the microbiota–gut–brain axis in satiety regulation
Nutrients, Vol. 13, Núm. 2, pp. 1-18
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How additive manufacturing can boost the bioactivity of baked functional foods
Journal of Food Engineering, Vol. 294
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Microalgae as a potential functional ingredient: Evaluation of the phytochemical profile, antioxidant activity and in-vitro enzymatic inhibitory effect of different species
Molecules, Vol. 26, Núm. 24
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Optimisation of bovine β-lactoglobulin hydrolysis using cardosins from dried flowers of Cynara cardunculus
Food Chemistry, Vol. 345
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Rhamnolipids-based nanostructured lipid carriers: Effect of lipid phase on physicochemical properties and stability
Food Chemistry, Vol. 344
2020
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3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization
Food Hydrocolloids, Vol. 107
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Bacterial cellulose/cashew gum films as probiotic carriers
LWT, Vol. 130
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Development of electrospun active films of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) by the incorporation of cyclodextrin inclusion complexes containing oregano essential oil
Food Hydrocolloids, Vol. 108
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Evaluation of the specific migration according to EU standards of titanium from Chitosan/Metal complexes films containing TiO2 particles into different food simulants. A comparative study of the nano-sized vs micro-sized particles
Food Packaging and Shelf Life, Vol. 26