CLARA
FUCIÑOS GONZALEZ
PROFESOR/A TITULAR DE UNIVERSIDAD TC
Universidade do Minho
Braga, PortugalPublicacións en colaboración con investigadores/as de Universidade do Minho (13)
2022
-
Nano and Microengineered Structures for Enhanced Stability and Controlled Release of Bioactive Compounds
Food Engineering Series (Springer), pp. 25-67
2019
-
One-step chromatographic method to purify α-lactalbumin from whey for nanotube synthesis purposes
Food Chemistry, Vol. 275, pp. 480-488
2017
-
Creating functional nanostructures: Encapsulation of caffeine into α-lactalbumin nanotubes
Innovative Food Science and Emerging Technologies, Vol. 40, pp. 10-17
-
Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food
Critical Reviews in Food Science and Nutrition, Vol. 57, Núm. 7, pp. 1377-1393
-
Evaluation of antimicrobial effectiveness of pimaricin-loaded thermosensitive nanohydrogel coating on Arzúa-Ulloa DOP cheeses
Food Control, Vol. 73, pp. 1095-1104
-
Functional Foods
Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry (Elsevier Inc.), pp. 165-200
2016
-
Pediocin SA-1: A selective bacteriocin for controlling Listeria monocytogenes in maize silages
Journal of Dairy Science, Vol. 99, Núm. 10, pp. 8070-8080
-
Smart Nanohydrogels for Controlled Release of Food Preservatives
Antimicrobial Food Packaging (Elsevier Inc.), pp. 349-362
2015
-
Evaluation of Antimicrobial Effectiveness of Pimaricin-Loaded Thermosensitive Nanohydrogels in Grape Juice
Food and Bioprocess Technology, Vol. 8, Núm. 7, pp. 1583-1592
-
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
-
Development of Active and Nanotechnology-based Smart Edible Packaging Systems: Physical-chemical Characterization
Food and Bioprocess Technology, Vol. 7, Núm. 5, pp. 1472-1482
-
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
2010
-
Evaluation of a chitosan-based edible film as carrier of natamycin to improve the storability of Saloio cheese
Journal of Food Engineering, Vol. 101, Núm. 4, pp. 349-356