Publications by the researcher in collaboration with María Beatriz Herranz Hernández (15)

2017

  1. Comparative study of pH and high pressure treatment on the viscoelastic properties of glucomannan gels after long-term frozen storage

    Food Hydrocolloids, Vol. 72, pp. 346-349

  2. Effect of long-term frozen storage on the rheological properties of pressurized glucomannan gels

    Food Hydrocolloids, Vol. 67, pp. 224-228

  3. Structural and rheological properties of weakly deacetylated glucomannan gels after high-pressure treatment

    International Journal of Food Properties, Vol. 20, pp. 2034-2042

2016

  1. Effect of high pressure treatment on the structural, mechanical and rheological properties of glucomannan gels

    Food Hydrocolloids, Vol. 60, pp. 437-444

  2. P-TII.1_16 Comparación entre el efecto químico y mecánico en la estructura de gel de dispersiones acuosas de glucomanano

    Avances en materiales poliméricos: XIV Reunión del Grupo Especializado de Polímeros (GEP) de la RSEQ y RSEF

2015

  1. High pressure applied to frozen flying fish (Parexocoetus brachyterus) surimi: Effect on physicochemical and rheological properties of gels

    Food Hydrocolloids, Vol. 48, pp. 127-134

  2. Pasteurization and chilled storage of restructured fish muscle products based on glucomannan gelation

    Food Hydrocolloids, Vol. 43, pp. 418-426

2014

  1. Effect of High Pressure and/or Temperature over Gelation of Isolated Hake Myofibrils

    Food and Bioprocess Technology, Vol. 7, Núm. 11, pp. 3197-3207

  2. Effect of deacetylation on the glucomannan gelation process for making restructured seafood products

    Food Hydrocolloids, Vol. 35, pp. 59-68

  3. Effect of freezing and frozen storage on restructured FISH prototypes made withglucomannan and FISH mince

    Food Hydrocolloids, Vol. 41, pp. 233-240

2013

  1. Effect of high-pressure and/or microbial transglutaminase on physicochemical, rheological and microstructural properties of flying fish surimi

    Innovative Food Science and Emerging Technologies, Vol. 20, pp. 24-33

  2. Influence of alkali and temperature on glucomannan gels at high concentration

    LWT - Food Science and Technology, Vol. 51, Núm. 2, pp. 500-506

2012

  1. Effect of alkalis on konjac glucomannan gels for use as potential gelling agents in restructured seafood products

    Food Hydrocolloids, Vol. 27, Núm. 1, pp. 145-153

  2. Influence of measurement temperature on the rheological and microstructural properties of glucomannan gels with different thermal histories

    Food Research International, Vol. 48, Núm. 2, pp. 885-892

  3. Thermostability analyses of glucomannan gels. Concentration influence

    Food Hydrocolloids, Vol. 29, Núm. 1, pp. 85-92