CLARA ASUNCION
TOVAR RODRIGUEZ
TITULAR DE UNIVERSIDADE - TEMPO COMPLETO
Helena
Moreno Conde
Helena Moreno Conde-rekin lankidetzan egindako argitalpenak (12)
2022
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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
2021
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Effect of frozen storage on the viscoelastic properties of mixed legume-surimi gels
LWT, Vol. 145
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Effect of microbial transglutaminase on the production of fish myofibrillar and vegetable protein-based products
Value-Addition in Food Products and Processing Through Enzyme Technology (Elsevier), pp. 427-436
2020
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Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates
Food Hydrocolloids, Vol. 107
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Comparison of Bioactive Compounds Content and Techno-Functional Properties of Pea and Bean Flours and their Protein Isolates
Plant Foods for Human Nutrition, Vol. 75, Núm. 4, pp. 642-650
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Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties
Food Hydrocolloids, Vol. 99
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Gelation of commercial pea protein isolate: Effect of microbitransglutaminase and thermal processing
Food Science and Technology, Vol. 40, Núm. 4, pp. 800-809
2017
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Structural and rheological properties of weakly deacetylated glucomannan gels after high-pressure treatment
International Journal of Food Properties, Vol. 20, pp. 2034-2042
2016
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Effect of high pressure treatment on the structural, mechanical and rheological properties of glucomannan gels
Food Hydrocolloids, Vol. 60, pp. 437-444
2015
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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
2014
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Effect of High Pressure and/or Temperature over Gelation of Isolated Hake Myofibrils
Food and Bioprocess Technology, Vol. 7, Núm. 11, pp. 3197-3207
2013
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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