Publicacions en què col·labora amb CLARA FUCIÑOS GONZALEZ (23)

2022

  1. 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

2019

  1. One-step chromatographic method to purify α-lactalbumin from whey for nanotube synthesis purposes

    Food Chemistry, Vol. 275, pp. 480-488

2017

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

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

  2. 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

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

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

  4. 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

2014

  1. Development of Active and Nanotechnology-based Smart Edible Packaging Systems: Physical-chemical Characterization

    Food and Bioprocess Technology, Vol. 7, Núm. 5, pp. 1472-1482

  2. El envasado de alimentos, el área más activa de la nanotecnología alimentaria

    Infopack: packaging & etiquetaje industrial, diseño, innovación & tendencias, Núm. 207, pp. 32-35

  3. 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

  4. Temperature- and pH-sensitive nanohydrogels of poly(N-isopropylacrylamide) for food packaging applications: Modelling the swelling-collapse behaviour

    PLoS ONE, Vol. 9, Núm. 2

2012

  1. Effects of feeding of two potentially probiotic preparations from lactic acid bacteria on the performance and faecal microflora of broiler chickens

    The Scientific World Journal, Vol. 2012

  2. Evaluation of two bacteriocin-producing probiotic lactic acid bacteria as inoculants for controlling Listeria monocytogenes in grass and maize silages

    Animal Feed Science and Technology, Vol. 175, Núm. 3-4, pp. 137-149

  3. Use of Poly(N-isopropylacrylamide) Nanohydrogels for the Controlled Release of Pimaricin in Active Packaging

    Journal of Food Science, Vol. 77, Núm. 7

2011

  1. Modelling the enzymatic activity of two lipases isoenzymes commonly used in the food industry

    CyTA: Journal of food, Vol. 9, Núm. 4, pp. 307-313

2010

  1. 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