Publicacións en colaboración con investigadores/as de University of Nebraska–Lincoln (2)

2024

  1. Research advance of non-thermal processing technologies on ovalbumin properties: The gelation, foaming, emulsification, allergenicity, immunoregulation and its delivery system application

    Critical Reviews in Food Science and Nutrition, Vol. 64, Núm. 20, pp. 7045-7066

2023

  1. Structural, rheological, and gelling characteristics of starch-based materials in context to 3D food printing applications in precision nutrition

    Comprehensive Reviews in Food Science and Food Safety, Vol. 22, Núm. 6, pp. 4217-4241