Publicacións (33) Publicacións de CLARA FUCIÑOS GONZALEZ

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. 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. 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

  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. 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

2017

  1. 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

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

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

  3. 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

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

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

  5. 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

  2. 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