CLARA
FUCIÑOS GONZALEZ
PROFESOR/A TITULAR DE UNIVERSIDAD TC
International Iberian Nanotechnology Laboratory
Braga, PortugalPublicacions en col·laboració amb investigadors/es de International Iberian Nanotechnology Laboratory (11)
2022
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Nano and Microengineered Structures for Enhanced Stability and Controlled Release of Bioactive Compounds
Food Engineering Series (Springer), pp. 25-67
2021
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Biofunctionality assessment of α-lactalbumin nanotubes
Food Hydrocolloids, Vol. 117
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Optimisation of bovine β-lactoglobulin hydrolysis using cardosins from dried flowers of Cynara cardunculus
Food Chemistry, Vol. 345
2020
2019
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One-step chromatographic method to purify α-lactalbumin from whey for nanotube synthesis purposes
Food Chemistry, Vol. 275, pp. 480-488
2017
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Creating functional nanostructures: Encapsulation of caffeine into α-lactalbumin nanotubes
Innovative Food Science and Emerging Technologies, Vol. 40, pp. 10-17
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Evaluation of antimicrobial effectiveness of pimaricin-loaded thermosensitive nanohydrogel coating on Arzúa-Ulloa DOP cheeses
Food Control, Vol. 73, pp. 1095-1104
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Functional Foods
Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry (Elsevier Inc.), pp. 165-200
2016
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Pediocin SA-1: A selective bacteriocin for controlling Listeria monocytogenes in maize silages
Journal of Dairy Science, Vol. 99, Núm. 10, pp. 8070-8080
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Smart Nanohydrogels for Controlled Release of Food Preservatives
Antimicrobial Food Packaging (Elsevier Inc.), pp. 349-362
2015
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Evaluation of Antimicrobial Effectiveness of Pimaricin-Loaded Thermosensitive Nanohydrogels in Grape Juice
Food and Bioprocess Technology, Vol. 8, Núm. 7, pp. 1583-1592