Argitalpenak (84) CLARA ASUNCION TOVAR RODRIGUEZ argitalpenak

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. Effect of Vacuum Packaging on the Biochemical, Viscoelastic, and Sensory Properties of a Spanish Cheese during Chilled Storage

    Foods, Vol. 12, Núm. 7

  2. Large amplitude oscillatory shear stress (LAOStress) analysis for an acid-curd Spanish cheese: Afuega'l Pitu atroncau blancu and roxu (PDO)

    Food Hydrocolloids, Vol. 142

  3. 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. Influence of Casein Hydrolysates and Yeast on the Rheological Properties of Wheat Dough

    Gels, Vol. 8, Núm. 11

  3. 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. Biofunctionality assessment of α-lactalbumin nanotubes

    Food Hydrocolloids, Vol. 117

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

    LWT, Vol. 145

  3. 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

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

    Antioxidants, Vol. 10, Núm. 10

2020

  1. Changes in thermoviscoelastic and biochemical properties of Atroncau blancu and roxu Afuega'l Pitu cheese (PDO) during ripening

    Food Research International, Vol. 137

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

    Food Hydrocolloids, Vol. 107

  3. 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

  4. Effect of Chemical Composition on the Thermal Profiles of Afuega’l Pitu Cheese (PDO)

    Springer Proceedings in Materials (Springer Nature), pp. 49-53

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

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

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

    Food Hydrocolloids, Vol. 99

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

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

  8. Hydrolysis of whey protein as a useful approach to obtain bioactive peptides and a β-Lg fraction with different biotechnological applications

    Food Hydrocolloids, Vol. 109

  9. Microstructure, Rheology, and Composition of a Spanish Cheese

    Springer Proceedings in Materials (Springer Nature), pp. 54-58