Publicacións nas que colabora con Natalia Estévez Telle (14)

2022

  1. Development and sensory test of a dairy product with ACE inhibitory and antioxidant peptides produced at a pilot plant scale

    Food Chemistry, Vol. 394

2021

  1. Biofunctionality assessment of α-lactalbumin nanotubes

    Food Hydrocolloids, Vol. 117

  2. Optimisation of bovine β-lactoglobulin hydrolysis using cardosins from dried flowers of Cynara cardunculus

    Food Chemistry, Vol. 345

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

2019

  1. Effectiveness of proteolytic enzymes to remove gluten residues and feasibility of incorporating them into cleaning products for industrial purposes

    Food Research International, Vol. 120, pp. 167-177

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

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

2017

  1. Functional Foods

    Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry (Elsevier Inc.), pp. 165-200

  2. 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

2015

  1. Integrative processes for the valorisation of bovine whey proteins through the production of bioactive peptides and heat-induced gels, and their use as functional ingredients

    Integrative processes for the valorisation of bovine whey proteins through the production of bioactive peptides and heat-induced gels, and their use as functional ingredients

2012

  1. Modeling the angiotensin-converting enzyme inhibitory activity of peptide mixtures obtained from cheese whey hydrolysates using concentration-response curves

    Biotechnology Progress, Vol. 28, Núm. 5, pp. 1197-1206

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. Design of a procedure for obtaining a protein concentrate prepared from tuna cooking water

    6th International Conference on Simulation and Modelling in the Food and Bio-Industry 2010, FOODSIM 2010

  2. Determination of the IC50 of bioactive peptides from delactosed whey by mathematical modeling

    6th International Conference on Simulation and Modelling in the Food and Bio-Industry 2010, FOODSIM 2010