Publications in collaboration with researchers from Instituto de Ciencia y Tecnología de Alimentos y Nutrición (26)

2024

  1. Characterisation of desolvation-produced high-molecular-weight gelatin fractions and their use for nanoparticles synthesis

    Journal of Food Engineering, Vol. 370

2023

  1. Structural, viscoelastic, and emulsifying properties of shrimp chitin nanowhisker dispersions as a function of acidic pHs

    Journal of Food Engineering, Vol. 351

2022

  1. 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

  2. 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

  1. Effect of frozen storage on the viscoelastic properties of mixed legume-surimi gels

    LWT, Vol. 145

  2. 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

  3. Yogurt fortification by the addition of microencapsulated stripped weakfish (Cynoscion guatucupa) protein hydrolysate

    Antioxidants, Vol. 10, Núm. 10

2020

  1. Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates

    Food Hydrocolloids, Vol. 107

  2. 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

  3. Effect of Chitosan Concentration on the Rheological Properties of Acetic and Lactic Acid Solutions

    Springer Proceedings in Materials (Springer Nature), pp. 20-24

  4. Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties

    Food Hydrocolloids, Vol. 99

  5. Gelation of commercial pea protein isolate: Effect of microbitransglutaminase and thermal processing

    Food Science and Technology, Vol. 40, Núm. 4, pp. 800-809

2017

  1. 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

  2. Effect of long-term frozen storage on the rheological properties of pressurized glucomannan gels

    Food Hydrocolloids, Vol. 67, pp. 224-228

  3. Structural and rheological properties of weakly deacetylated glucomannan gels after high-pressure treatment

    International Journal of Food Properties, Vol. 20, pp. 2034-2042

2016

  1. Effect of high pressure treatment on the structural, mechanical and rheological properties of glucomannan gels

    Food Hydrocolloids, Vol. 60, pp. 437-444

2015

  1. 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

  2. Pasteurization and chilled storage of restructured fish muscle products based on glucomannan gelation

    Food Hydrocolloids, Vol. 43, pp. 418-426

2014

  1. Effect of High Pressure and/or Temperature over Gelation of Isolated Hake Myofibrils

    Food and Bioprocess Technology, Vol. 7, Núm. 11, pp. 3197-3207

  2. Effect of deacetylation on the glucomannan gelation process for making restructured seafood products

    Food Hydrocolloids, Vol. 35, pp. 59-68