Publicacións en colaboración con investigadores/as de International Iberian Nanotechnology Laboratory (11)

2022

  1. Nano and Microengineered Structures for Enhanced Stability and Controlled Release of Bioactive Compounds

    Food Engineering Series (Springer), pp. 25-67

2021

  1. Biofunctionality assessment of α-lactalbumin nanotubes

    Food Hydrocolloids, Vol. 117

  2. 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

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

2016

  1. Pediocin SA-1: A selective bacteriocin for controlling Listeria monocytogenes in maize silages

    Journal of Dairy Science, Vol. 99, Núm. 10, pp. 8070-8080

  2. Smart Nanohydrogels for Controlled Release of Food Preservatives

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

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