Publicacións nas que colabora con Juan Pablo Fuciños González (62)

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. Reactivity of a Recombinant Esterase from Thermus thermophilus HB27 in Aqueous and Organic Media

    Microorganisms, Vol. 10, Núm. 5

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

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

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

    Food Chemistry, Vol. 345

  5. 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