Publications in collaboration with researchers from International Iberian Nanotechnology Laboratory (15)

2021

  1. Biofunctionality assessment of α-lactalbumin nanotubes

    Food Hydrocolloids, Vol. 117

  2. Effect of flourensia cernua bioactive compounds on stability of an oil-in-water (O/w) emulsion

    Biointerface Research in Applied Chemistry, Vol. 11, Núm. 6, pp. 13997-14006

  3. Optimisation of bovine β-lactoglobulin hydrolysis using cardosins from dried flowers of Cynara cardunculus

    Food Chemistry, Vol. 345

2020

  1. 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

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. An overview on Extremophilic esterases

    Extremophilic Enzymatic Processing of Lignocellulosic Feedstocks to Bioenergy (Springer International Publishing), pp. 181-204

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

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

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

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

  4. Functional Foods

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

  5. Influence of pH on viscoelastic properties of heat-induced gels obtained with a β-Lactoglobulin fraction isolated from bovine milk whey hydrolysates

    Food Chemistry, Vol. 219, pp. 169-178

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

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

2016

  1. Smart Nanohydrogels for Controlled Release of Food Preservatives

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

  2. 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