Publikationen, an denen er mitarbeitet CLARA ASUNCION TOVAR RODRIGUEZ (5)

2022

  1. Influence of Casein Hydrolysates and Yeast on the Rheological Properties of Wheat Dough

    Gels, Vol. 8, Núm. 11

2021

  1. Biofunctionality assessment of α-lactalbumin nanotubes

    Food Hydrocolloids, Vol. 117

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

2017

  1. Influence of pH on viscoelastic properties of heat-induced gels obtained with a β-Lactoglobulin fraction isolated from bovine milk whey hydrolysates

    Food Chemistry, Vol. 219, pp. 169-178

2016

  1. Structural and thermo-rheological analysis of solutions and gels of a β-lactoglobulin fraction isolated from bovine whey

    Food Chemistry, Vol. 198, pp. 45-53