CLARA ASUNCION TOVAR RODRIGUEZ-rekin lankidetzan egindako argitalpenak (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