CLARA ASUNCION
TOVAR RODRIGUEZ
TITULAR DE UNIVERSIDADE - TEMPO COMPLETO
Instituto de Ciencia y Tecnología de Alimentos y Nutrición
Madrid, EspañaPublikationen in Zusammenarbeit mit Forschern von Instituto de Ciencia y Tecnología de Alimentos y Nutrición (26)
2024
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Characterisation of desolvation-produced high-molecular-weight gelatin fractions and their use for nanoparticles synthesis
Journal of Food Engineering, Vol. 370
2023
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Structural, viscoelastic, and emulsifying properties of shrimp chitin nanowhisker dispersions as a function of acidic pHs
Journal of Food Engineering, Vol. 351
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
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The effect of chitosan nanoparticles on the rheo-viscoelastic properties and lipid digestibility of oil/vinegar mixtures (vinaigrettes)
Journal of Functional Foods, Vol. 93
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
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Yogurt fortification by the addition of microencapsulated stripped weakfish (Cynoscion guatucupa) protein hydrolysate
Antioxidants, Vol. 10, Núm. 10
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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Effect of Chitosan Concentration on the Rheological Properties of Acetic and Lactic Acid Solutions
Springer Proceedings in Materials (Springer Nature), pp. 20-24
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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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Comparative study of pH and high pressure treatment on the viscoelastic properties of glucomannan gels after long-term frozen storage
Food Hydrocolloids, Vol. 72, pp. 346-349
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Effect of long-term frozen storage on the rheological properties of pressurized glucomannan gels
Food Hydrocolloids, Vol. 67, pp. 224-228
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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
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Pasteurization and chilled storage of restructured fish muscle products based on glucomannan gelation
Food Hydrocolloids, Vol. 43, pp. 418-426
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
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Effect of deacetylation on the glucomannan gelation process for making restructured seafood products
Food Hydrocolloids, Vol. 35, pp. 59-68