Publicacións (86) Publicacións de MARIA LUISA RUA RODRIGUEZ

2023

  1. Microfluidics potential for developing food-grade microstructures through emulsification processes and their application

    Food Research International, Vol. 172

  2. Red seaweed proteins: Valuable marine-origin compounds with encouraging applications

    Algal Research, Vol. 75

2022

  1. Development and sensory test of a dairy product with ACE inhibitory and antioxidant peptides produced at a pilot plant scale

    Food Chemistry, Vol. 394

  2. Extraction of the wheat straw hemicellulose fraction assisted by commercial endo-xylanases. Role of the accessory enzyme activities

    Industrial Crops and Products, Vol. 179

  3. Reactivity of a Recombinant Esterase from Thermus thermophilus HB27 in Aqueous and Organic Media

    Microorganisms, Vol. 10, Núm. 5

2021

  1. Are there benefits from thermal bacteria for health? The hydrogenome role

    Water (Switzerland), Vol. 13, Núm. 11

  2. Biochemical and Structural Characterization of a novel thermophilic esterase EstD11 provide catalytic insights for the HSL family

    Computational and Structural Biotechnology Journal, Vol. 19, pp. 1214-1232

  3. Biofunctionality assessment of α-lactalbumin nanotubes

    Food Hydrocolloids, Vol. 117

  4. 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

  5. Microencapsulation of Lactobacillus plantarum in W/O emulsions of okara oil and block-copolymers of poly(acrylic acid) and pluronic using microfluidic devices

    Food Research International, Vol. 140

  6. 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. Effectiveness of proteolytic enzymes to remove gluten residues and feasibility of incorporating them into cleaning products for industrial purposes

    Food Research International, Vol. 120, pp. 167-177

  2. 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

  2. Contribution of the oligomeric state to the thermostability of isoenzyme 3 from candida rugosa

    Microorganisms, Vol. 6, Núm. 4

2017

  1. An overview on Extremophilic esterases

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

  2. Augas termais como fonte potencial de biomoléculas de interese industrial

    Proxectos INOU 2016: investigación aplicada na provincia de Ourense (Universidade de Vigo), pp. 65-89

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

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

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

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