Publicacións nas que colabora con LORENZO MIGUEL PASTRANA CASTRO (40)

2021

  1. Biofunctionality assessment of α-lactalbumin nanotubes

    Food Hydrocolloids, Vol. 117

2019

  1. One-step chromatographic method to purify α-lactalbumin from whey for nanotube synthesis purposes

    Food Chemistry, Vol. 275, pp. 480-488

2018

  1. Changes of the shelf life of candelilla wax/tarbush bioactive based-nanocoated apples at industrial level conditions

    Scientia Horticulturae, Vol. 231, pp. 43-48

2017

  1. Creating functional nanostructures: Encapsulation of caffeine into α-lactalbumin nanotubes

    Innovative Food Science and Emerging Technologies, Vol. 40, pp. 10-17

  2. Evaluation of antimicrobial effectiveness of pimaricin-loaded thermosensitive nanohydrogel coating on Arzúa-Ulloa DOP cheeses

    Food Control, Vol. 73, pp. 1095-1104

  3. Functional Foods

    Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry (Elsevier Inc.), pp. 165-200

  4. Nanocoating with extract of tarbush to retard Fuji apples senescence

    Postharvest Biology and Technology, Vol. 134, pp. 67-75

2016

  1. Experimental protocol for the recovery and evaluation of bioactive compounds of tarbush against postharvest fruit fungi

    Food Chemistry, Vol. 198, pp. 62-67

  2. Smart Nanohydrogels for Controlled Release of Food Preservatives

    Antimicrobial Food Packaging (Elsevier Inc.), pp. 349-362

  3. Structural and thermo-rheological analysis of solutions and gels of a β-lactoglobulin fraction isolated from bovine whey

    Food Chemistry, Vol. 198, pp. 45-53

2015

  1. Evaluation of Antimicrobial Effectiveness of Pimaricin-Loaded Thermosensitive Nanohydrogels in Grape Juice

    Food and Bioprocess Technology, Vol. 8, Núm. 7, pp. 1583-1592

  2. Functional Characterisation and Antimicrobial Efficiency Assessment of Smart Nanohydrogels Containing Natamycin Incorporated into Polysaccharide-Based Films

    Food and Bioprocess Technology, Vol. 8, Núm. 7, pp. 1430-1441

2014

  1. Cloning, expression, purification and characterization of an oligomeric His-tagged thermophilic esterase from Thermus thermophilus HB27

    Process Biochemistry, Vol. 49, Núm. 6, pp. 927-935

  2. Functional Characterization of Poly(N-isopropylacrylamide) Nanohydrogels for the Controlled Release of Food Preservatives

    Food and Bioprocess Technology, Vol. 7, Núm. 12, pp. 3429-3441

  3. Temperature- and pH-sensitive nanohydrogels of poly(N-isopropylacrylamide) for food packaging applications: Modelling the swelling-collapse behaviour

    PLoS ONE, Vol. 9, Núm. 2

2013

  1. Overall quality properties in pressurized kiwi purée: Microbial, physicochemical, nutritive and sensory tests during refrigerated storage

    Innovative Food Science and Emerging Technologies, Vol. 20, pp. 64-72

2012

  1. Lipases and esterases from extremophiles: Overview and case example of the production and purification of an esterase from thermus thermophilus HB27

    Methods in Molecular Biology, Vol. 861, pp. 239-266

  2. Modeling the angiotensin-converting enzyme inhibitory activity of peptide mixtures obtained from cheese whey hydrolysates using concentration-response curves

    Biotechnology Progress, Vol. 28, Núm. 5, pp. 1197-1206

  3. Use of Poly(N-isopropylacrylamide) Nanohydrogels for the Controlled Release of Pimaricin in Active Packaging

    Journal of Food Science, Vol. 77, Núm. 7

2011

  1. An esterase from Thermus thermophilus HB27 with hyper-thermoalkalophilic properties: Purification, characterisation and structural modelling

    Journal of Molecular Catalysis B: Enzymatic, Vol. 70, Núm. 3-4, pp. 127-137