CLARA ASUNCION
TOVAR RODRIGUEZ
PROFESOR/A TITULAR DE UNIVERSIDAD TC
Universidad Complutense de Madrid
Madrid, EspañaPublicacións en colaboración con investigadores/as de Universidad Complutense de Madrid (7)
2020
-
Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates
Food Hydrocolloids, Vol. 107
-
Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties
Food Hydrocolloids, Vol. 99
-
Gelation of commercial pea protein isolate: Effect of microbitransglutaminase and thermal processing
Food Science and Technology, Vol. 40, Núm. 4, pp. 800-809
2012
-
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
-
Thermostability analyses of glucomannan gels. Concentration influence
Food Hydrocolloids, Vol. 29, Núm. 1, pp. 85-92
2011
-
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
2009
-
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