Publikationen, an denen er mitarbeitet Juan Pablo Fuciños González (55)

2023

  1. Adsorption properties and physical characterization of carrageenan/alginate macro and microspheres blended with flexible chain polymers

    Food and Bioproducts Processing, Vol. 138, pp. 116-125

  2. Antiviral edible coatings and films: A strategy to ensure food safety

    Trends in Food Science and Technology, Vol. 138, pp. 551-563

  3. Bioprinting as a fabrication method for cultivated meat

    Cellular Agriculture: Technology, Society, Sustainability and Science (Elsevier), pp. 189-202

  4. Edible alginate-based films with anti-SARS-CoV-2 activity

    Food Microbiology, Vol. 113

  5. Encapsulation of microalgae-based products for food and feed applications

    Handbook of Food and Feed from Microalgae: Production, Application, Regulation, and Sustainability (Elsevier), pp. 371-393

  6. Food additive manufacturing with lipid-based inks: Evaluation of phytosterol-lecithin oleogels

    Journal of Food Engineering, Vol. 341

  7. Food-grade bigels: Evaluation of hydrogel:oleogel ratio and gelator concentration on their physicochemical properties

    Food Hydrocolloids, Vol. 143

2022

  1. Methodologies to Assess the Biodegradability of Bio-Based Polymers—Current Knowledge and Existing Gaps

    Polymers, Vol. 14, Núm. 7

  2. Recent Technological Advances in Phenolic Compounds Recovery and Applications: Source of Nutraceuticals for the Management of Diabetes

    Applied Sciences (Switzerland), Vol. 12, Núm. 18

  3. Short pre-enrichment and modified matrix lysis. A comparative study towards same-day detection of Listeria monocytogenes

    LWT, Vol. 154

2021

  1. A review on the role of food-derived bioactive molecules and the microbiota–gut–brain axis in satiety regulation

    Nutrients, Vol. 13, Núm. 2, pp. 1-18

  2. How additive manufacturing can boost the bioactivity of baked functional foods

    Journal of Food Engineering, Vol. 294

  3. Microalgae as a potential functional ingredient: Evaluation of the phytochemical profile, antioxidant activity and in-vitro enzymatic inhibitory effect of different species

    Molecules, Vol. 26, Núm. 24

  4. Rhamnolipids-based nanostructured lipid carriers: Effect of lipid phase on physicochemical properties and stability

    Food Chemistry, Vol. 344

2020

  1. 3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization

    Food Hydrocolloids, Vol. 107

  2. Bacterial cellulose/cashew gum films as probiotic carriers

    LWT, Vol. 130

  3. Development of electrospun active films of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) by the incorporation of cyclodextrin inclusion complexes containing oregano essential oil

    Food Hydrocolloids, Vol. 108

  4. Evaluation of the specific migration according to EU standards of titanium from Chitosan/Metal complexes films containing TiO2 particles into different food simulants. A comparative study of the nano-sized vs micro-sized particles

    Food Packaging and Shelf Life, Vol. 26

  5. Microalgae Encapsulation Systems for Food, Pharmaceutical and Cosmetics Applications

    Marine drugs, Vol. 18, Núm. 12

  6. Printability, microstructure, and flow dynamics of phase-separated edible 3D inks

    Food Hydrocolloids, Vol. 109